Stewed, pulped, quince with sugar and butter. A sweetmeat, or an accompaniment for pork.
Original Receipt adapted from J.Salmon
Knob of Butter
Wash the quinces and rub away the grey down. Cut the fruit into quite small pieces and place in a pan with a little water. Cook until the fruit is soft and can be rubbed through a sieve. After sieving, measure the pulp by volume and add three-quarters of its volume of sugar and the knob of butter. Cook over a low heat, stirring all the time until thick; the mixture tends to stick to the pan and burn if not stirred constantly. Remove any scum from the surface and spoon into warm, sterilised jars. Cover with plastic or metal lids immediately.
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