Cochineal Colored Quince Marmalade

Ingredients

• 2 lbs quinces
• 1 lb sugar
• Water
• Cochineal (for color)

Method

1. 1 Boil quinces in water until soft. Let cool, then rub pulp through a sieve.
2. 2 Combine quince pulp with sugar. Dissolve a little cochineal in water and mix in for color.
3. 3 Tie seeds in a muslin bag and boil with the mixture until it reaches a thick jelly consistency.
4. 4 Remove the seed bag and pour the hot marmalade into jars or pots to set.