Two cups of finely chopped almonds or other nuts,
Two and one-half quarts of granulated sugar.
Place in the preserving kettle and bring to a boil. Cook slowly until a thick marmalade and then fill into sterilized jars. Adjust the rubber and lid and seal. Process in a hot water bath for fifteen minutes and then store in a cool, dry place.
QUINCE JELLY
Wash the quinces and then cut in half, and remove the seeds and cores and pare. Cut the pared quince in thin slices and then place in a bowl and cover with cold water.
Place the parings and seeds of the quinces in a preserving kettle, and cover with cold water. Bring to a boil and cook until the parings are very soft. Mash frequently and turn into a jelly bag, and let drip.
Measure the quince juice or liquid and return it to the preserving kettle. Bring to a boil and cook for ten minutes. Then add three-quarters cup of sugar for each cup of juice. Stir to thoroughly dissolve the sugar and then bring to a boil and cook for ten minutes. Pour into sterilized glasses. Cool and cover with melted paraffin and store in the usual manner for jellies.
Now place the quinces which were cut into thin slices and cover with cold water in the preserving kettle, covering the sliced quinces with water two inches above the fruit in the kettle. Bring to a boil and then cook slowly until the sliced quinces are soft. Drain off the juice and then measure the cooked fruit. Return to the kettle and add
One quart of sugar,