And having made the marmalade, I find that no reasonable excuse exists
for not making quince jelly, because the parings can be used along
with more of the fruit. Core the whole fruit and put this with the
parings into a stewpan with just as much water as will cover them;
stew them gently till they are tender, but not red. Strain the juice
from the quinces without pressing them, measure it, and for each
cupful allow an equal quantity of crushed loaf sugar. Pour the juice
into a preserving pan and boil it for twenty minutes, then add the
sugar and boil until reduced to the consistency of jelly, stirring it
well all the time. Strain through a jelly bag and pour into small
jelly tumblers. And this you know is going to be not only a toothsome
bit, but if I put it into a pretty and suitable dish and set it in
just the right place on my luncheon or dinner table, it will be a
thing of beauty.