To make red Marmalade


Scald the Quinces tender in Water, then cut them in quarters and core and pare the Pieces; to four Pounds of Quince put three Pounds of Sugar, and four Pints of Water; boil the Sugar and Water to a Syrrup, then put in the Quinces and cover it, let it stand all Night over a very little Fire, but not to boil; when they are red enough, put in a Porringer full of Jelly or more, and boil them up as fail as you can, when it is enough put it up, but do not break the Quince too much.