Quince Marmalade

Such quinces as are too knotty or defective to make good preserves may be pared and cored, cut into small pieces and put in the kettle with three-quarters of a pound of sugar to each pound of fruit; put a small cup of cold water in first to prevent burning. When the quince begins to soften take a potato-masher and mash it to a pulp without taking it from the fire. Let it boil gently for fifteen or twenty minutes, not longer than twenty; take from the fire and put in jars.

Peach Marmalade

Peel and cut up. Allow three-quarters pound sugar to one pound fruit. Boil three-quarters hour, stirring occasionally, and put in jars. If desired, crack a few pits and put the kernels in with the fruit.

Pineapple Marmalade

Cut up, cover with water and boil until tender. Press through coarse sieve and add one pound sugar to every pint of pulp. Boil two hours, stirring often.

Orange Marmalade

Peel and cut in halves oranges and pick out pulp, free it of seeds, drain as much juice as possible, and put in kettle with sugar, allowing one pound sugar to one pound orange. Let boil fifteen minutes, put in pulp and boil fifteen minutes longer. Put into jelly jars and cover with paraffine.