• To Every Pound of Fruit, a Pound of Sugar

Pare the ripe quinces, and then cut them into slices or rings. Weigh them and put them into the preserving kettle and cover with water. When they are quite tender, pour off the superfluous water, leaving about half a pint to every pound of fruit, and adding sugar, pound for pound. Let the whole boil till the fruit is tender. Then carefully drain out the fruit and lay it in the jars. Now return the kettle to the fire, and let the syrup boil to a Jelly. Then fill the jars with it. The Jelly will grow clearer and brighter as time goes on.

Quinces preserved in this way will keep for years.