Wash and quarter the quinces, without paring them--put them on the fire,
with just water enough to stew them in. When soft, rub them through a
sieve, and put to each pound of the strained quinces a pound of brown
sugar. Set it on a few coals, and let it stew slowly, stirring it
constantly. When it has stewed an hour, take a little of it out, let it
get cold--if it then cuts smooth, it is sufficiently stewed.