Wash and pick over the fruit, then peel and core. Cut the quinces and apples in rounds and the pears in quarters. Cover cores and peels with cold water, boil thoroughly and strain. For each pound of fruit allow three-fourths of a pound of sugar, add to the strained liquid and let boil until a clear syrup. Boil the rounds of quince in cold water until they can be pierced with a silver fork, remove carefully to platter and then into the boiling syrup. Add the rest of the fruit and boil slowly and steadily for three or four hours until the fruit is clear and a deep red color. Pour into crocks and cover.
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