QUINCE MARMALADE
Quince marmalade is a delightful change for breakfast, and a little added to apple tart is a great improvement. Peel and quarter the quinces, remove the cores and pips, and put the fruit into the preserving pan, with sufficient boiling water to float them. Bring to the boil and gently simmer until soft and pulpy, stirring well with a wooden spoon, then rub the pulp through a hair sieve. To each pound of pulp add a pound of loaf sugar. Boil together quickly for half-an-hour, or until a little jellies when put on a cold plate, stirring all the time with a wooden spoon. Put into clean, dry jars, and when cold cover with parchment paper smeared both sides with white of egg.
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Bibliographic details
New Zealand Herald, Volume LXX, Issue 21467, 15 April 1933, Page 16
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125QUINCE MARMALADE New Zealand Herald, Volume LXX, Issue 21467, 15 April 1933, Page 16
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