Quince Preserves

Ingredients

• quinces
• equal weight to quinces pound for pound granulated sugar
• water

Instructions

1. Put quinces in a kettle of boiling water on the fire, well covered with water, and let boil until soft enough to stick a fork into them easily.
2. Take them off the fire and peel them, cutting them into four pieces and taking all the core out nicely.
3. Put a layer of sugar, then a layer of quinces about six inches deep, then cover thickly with sugar, using equal quantity of sugar and quinces, pound to pound.
4. Let them remain in sugar a day and night.
5. Put the sugar the quinces were in on to boil.
6. When the syrup comes to a boil, put the quinces into the syrup and let them remain boiling for ten minutes.
7. Take them out and put others in the same syrup, to remain boiling ten minutes.
8. Put the others back into the syrup again some length of time, and keep repeating the change in this manner for the whole day, as quinces take a whole day to preserve.
9. When they get the color of gold coin they are preserved.
10. Put them in jars when cold, and put the same syrup on them.
11. If there is not enough syrup to cover them fully, make more syrup.