Marmalade of Mixed Fruits
Ingredients
Directions
Prepare
Pare equal quantities of apples, pears, peaches, and quinces.
Cut them finely and put them to boil with a pint of water for six pounds of fruit.
Cook and mash
Let them cook thoroughly.
Take them out and mash well.
Add sugar and finish
Clean the kettle and put them back with half their weight in sugar, and cook slowly for two hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Fruit
- Provides the bulk, flavour, and natural pectin that helps the marmalade thicken and set.
- Sugar
- Adds sweetness, thickens the mixture as it cooks down, and helps preserve it.
The step that matters
Cooking slowly with the sugar. As water evaporates, the sugar and fruit concentrate and thicken. If the heat is too high, the mixture can scorch on the bottom of the kettle. Slow cooking lets the pectin set gradually without burning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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