Quinces

Ingredients

• quinces
• water
• equal to weight of quinces weight pounded loaf sugar
• quince jelly

Instructions

1. Select the finest and most perfect quinces and lay them on shelves without touching each other. Keep them until they look yellow and have a fragrant smell.
2. Place as many quinces in the preserving pan as can lie conveniently and cover them with water. Scald them well.
3. Remove the cores and put them in water. Cover the pan and boil the quinces for some time.
4. Strain the water and add to it an amount of pounded loaf sugar equal to the weight of the quinces. Dissolve the sugar and skim it.
5. Pare the quinces and put them in the pan. Should there not be syrup enough to cover them, add more water. Stew them until quite transparent.
6. Note: they will be light coloured if kept covered during the process, and red if the cover be taken off.
7. Fill the space the cores occupied with quince jelly before putting them into the pots. Cover them with syrup.