The quince is the fruit of a tree of the apple and pear family, and a true native of southern Europe and Asia. It is cultivated in all temperate climates.
The ancient Greeks and Romans accredited the quince with many healing powers. There is a legend of a beautiful Grecian maid who discovered the true secret of making marmalade, and this was afterward served by maids of Athens to their sweethearts after the conquests.
The name marmalade is from the Portuguese, which is marmelo.
The quince is a fruit that cannot be eaten in its raw state, but is most delicious in jam, jelly marmalade and quince butter, and vies with apple and guava as the best fruit for jelly making.
The large, smooth fruit is the first choice, and it must be carefully handled as it bruises quickly; parts which are bruised very rapidly discolor to a dark brown. To keep the quinces any length of time, wipe them frequently with a dry cloth, and set on a wire tray so that there may be a free circulation of air around the place, and place in a cool, dry and well-ventilated room.
The seeds of the quince are rich in a mucilage-like matter, and they form a jelly-like paste when soaked in water.
FANCY QUINCE MARMALADE
Prepare the quinces as for Roman quince marmalade and measure the fruit. To four quarts of cooked quinces and juice add
One package of seedless raisins,
One medium-sized bottle of maraschino cherries, cut into tiny bits,