Marmalade of Quinces

This recipe makes what the medieval French called condoignac, or in English chardequynce (meat of quince). It is taken from The Family Companion, the oldest known cookbook printed in America, and one which was evidently compiled by an American with an interest in viticulture, since there is a section on winemaking “of our own growth.”

I cannot overstate the love colonial Americans had for quinces, a fruit that is now sadly all too rare on the market. I should ad