White Marmalade

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Preparation info

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Pare and core the Quinces as fast as you can, and take to a Pound of Quinces (being cut in Pieces less then half Quarters) three quarters of a Pound of double refin’d Sugar beat small, throw half the Sugar on the raw Quinces, set it on a very slow Fire, till the Sugar is melted, and the Quinces tender, then put in the rest of the Sugar, and boil it up as fast as you can, and when it is almost enough, put in some Jelly and boil it apace, then put it up, when it is quite cold cover it with white Paper.