Quinces

Ingredients

• quinces
• water
• pounded loaf sugar
• quince jelly

Instructions

1. Select the finest and most perfect quinces and lay them on shelves, but do not let them touch each other.
2. Keep them till they look yellow and have a fragrant smell.
3. Put as many in the preserving pan as can lie conveniently, cover them with water, and scald them well.
4. Take out the cores and put them in water.
5. Cover the pan and boil them some time.
6. Strain the water, add to it the weight of the quinces in pounded loaf sugar, then dissolve and skim it.
7. Pare the quinces and put them in the pan; should there not be syrup enough to cover them, add more water.
8. Stew them till quite transparent. They will be light coloured if kept covered during the process, and red if the cover be taken off.
9. Fill the space the cores occupied with quince jelly before they are put into the pots, and cover them with syrup.