Preserved Quinces

• 5lb quinces
• 1½ pints cold water
• 3lb

Peel, quarter and core the quinces, dropping them into cold water to prevent discoloration. Cook the peelings and cores in boiling water to cover for fifteen minutes, then strain off the liquid. Add the quinces to the liquid and cook slowly until tender. Remove the quinces to a basin with a perforated spoon so that the liquid runs back into the pan. Add the sugar. Stir until dissolved, and then