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This is an excerpt from The Treasurie of commodious Conceits
(England, 1573 - J. Holloway, transcr.)
The original source can be found at MedievalCookery.com

To make Marmalade of Damsins of Prunes. Cap. xxix. TAke Damsins which ar ripe, boyle them on the Fyre with a little fayre water tyll they bee softe, then draw them through a course Boulter as ye make a tart set it on the Fyre agayne seethe it on height with sufficient suger, as you do your Quinces, dash it with sweete water .&c. and box it.

If you wil make it of Prunes, euen likewise doo put some Apples also to it, as you dyd to your Quinces.

This wise you may make Marmylade of Wardens, Peares, apples, & Medlars, Seruits or Checkers, strawberys euery one by him selfe, or els mixt it together, as you thik good.