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📝 Description
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🥘 Ingredients
To every lb. of quince pulp allow 3/4 lb. of loaf sugar.
👨🍳 Method
Slice the quinces into a preserving-pan, adding sufficient water for them to float; place them on the fire to stew, until reduced to a pulp, keeping them stirred occasionally from the bottom, to prevent their burning; then pass the pulp through a hair sieve, to keep back the skin and seeds. Weigh the pulp, and to each lb. add lump sugar in the above proportion, broken very small. Place the whole on the fire, and keep it well stirred from the bottom of the pan with a wooden spoon, until reduced to a marmalade, which may be known by dropping a little on a cold plate, when, if it jellies, it is done. Put it into jars whilst hot; let it cool, and cover with pieces of oiled paper cut to the size of the mouths of the jars. The tops of them may be afterwards covered with pieces of bladder, or tissue-paper brushed over on both sides with the white of an egg.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Quince Marmalade this week, and I must say, it was a delightful trip back in time. The process of stewing the quinces until they reduced to a pulp was surprisingly meditative. I found the technique of stirring from the bottom of the pan with a wooden spoon to be quite clever — it prevented burning and ensured even cooking. I was also taken aback by the beauty of the quince pulp once sieved — it was a vibrant pink, far more vibrant than I had expected. This recipe is perfect for the vintage-curious home cook looking to expand their preserves repertoire. The resulting marmalade has a unique, fragrant aroma and a delightful, slightly tart flavor that's unlike any other citrus preserve. I especially enjoyed the way the sugar crystallized on the surface as it cooled, giving it a beautiful, rustic appearance. I'll be enjoying this on toast for breakfast, or perhaps as a unique accompaniment to cheese.
