Quince Jellies

• 2 ¼ lb. (1 kg) quinces
• About 1 ½ lb. (

Use only perfectly ripe, unbruised quinces. Peel them and cut the pulp off of the hard, central core. Cut the quinces into quarters. Place in a preserving pan with just enough water to barely cover, bring to a boil and boil rapidly for about 20 minutes o