Quince Crescents

• 5 lb. ripe quince(s) (weighed after fruit is peeled and cored)
• 1 pint water
• rind and juice of 1

Cut the fruit into small pieces and cook in the water until quite tender. Rub through a fine sieve, then weigh the pulp and add an equal amount of preserving sugar. Return to the pan with the strained juice and grated rind of the lemon. Cook over a low heat, stirring continuously until very thick. Allow to cool slightly, then pour into shallow trays lined with greaseproof paper. Leave in a warm