Pear and Quince Marmalade
Ingredients
- 2 dozen juicy pears
- 10 fine quinces
- Juice of 3 lemons
- sugar
Directions
3/4 pound of sugar to every pound of fruit after it is ready for cooking. Pare and core the fruit, dropping in cold water until ready for use. Stew parings and perfect cores in water enough to cover. When tender, strain, put in the sliced fruit and boil. Beat with a wooden spoon until thick, add the sugar and lemon juice, cook steadily one hour longer, beating with a wooden spoon frequently. Pack in small jars while warm; when cold, tie up securely.