For preserving Quinces

Ingredients

• 1 peck quinces
• 2 pound frost grapes
• 3 quarts water
• 1 1/4 pound sugar per pound of quince
• 2 oranges

Instructions

1. Pare a peck of quinces, removing the core with a sharp knife if you wish to keep them whole.
2. Boil the parings and cores with two pounds of frost grapes in 3 quarts of water for an hour and a half, or until thick.
3. Strain the liquor through a coarse hair sieve.
4. Add one and a quarter pound of sugar for every pound of quince; put the sugar into the syrup.
5. Scald and skim the syrup until clear.
6. Put the quinces into the syrup and mix in two cut-up oranges.
7. Hang over a gentle fire for five hours.
8. Put into a stone pot and store in a dry, cool place.