Take large, yellow, ripe quinces, and having washed and wiped
them, pare them and extract the cores. Quarter the quinces, or cut
them into round slices an inch thick, and lay them in scalding
water (closely covered) for an hour, or till they are tender. This
will prevent them from hardening, Put the parings, cores, and
seeds into a preserving kettle, cover them with the water in which
you coddled the quinces, and boil them an hour, keeping them
closely covered all the time. To every pint of this liquor allow a
pound of loaf-sugar; and having dissolved the sugar in it, put it
over the fire in the preserving kettle. Boil it up and skim it,
and when the scum has ceased rising, put in the quinces, and boil
them till they are red, tender, and clear all through, but not
till they break. Keep the kettle closely covered while the quinces
are in it, if you wish to have them bright coloured. You may
improve the colour by boiling with them a little cochineal sifted
through a muslin rag.
When they are done, take them out, spread them on large dishes to
cool, and then put them into glasses. Give the syrup another boil
up, and it will be like a fine jelly. Pour it hot over the
quinces, and when cold, tie up the jars with brandy paper.