Take those that are large, smooth, and yellow; pare them and
extract the cores, carefully removing all the blemishes. Boil the
quinces in a close kettle with the cores and parings, in
sufficient water to cover them. In half an hour take, them out,
spread them to cool, and add to the cores and parings some small
inferior quinces cut in quarters, but not pared or cored; and pour
in some more water, just enough to boil them. Cover the pan, and
let them simmer for an hour. Then take it off, strain the liquid,
measure it, and to each quart allow a pound of loaf-sugar. Put the
sugar to melt in the liquid, and let it set all night. Next day
boil the quinces in it for a quarter of an hour, and then take
them out and cool them, saving the syrup. On the following day
repeat the same; and the fourth day add a quarter of a pound more
sugar to each pint of the syrup, and boil the quinces in it twelve
minutes. If by this time they are not tender, bright, and
transparent all through, repeat the boiling.
When they are quite done, put quince jelly or marmalade into the
holes from whence you took the cores; put the quinces into glass
jars and pour the syrup over them. If convenient, it is a very
nice way to put up each quince in a separate tumbler.