Take fine ripe yellow quinces, wash them and remove all the
blemishes, cut them in pieces, but do not pare or core them. Put
them into a preserving-pan with clear spring water. If you, are
obliged to use river water, filter it first; allowing one pint to
twelve large quinces. Boil them gently till they are all soft and
broken. Then put them into a jelly-bag, and do not squeeze it till
after the clear liquid has ceased running. Of this you must make
the _best_ jelly, allowing to each pint a pound of loaf-sugar.
Having dissolved the sugar in the liquid, boil them
together about twenty minutes, or till you have a thick jelly.
In the meantime, squeeze out all that is left in the bag. It will
not be clear, but you can make of it a very good jelly for common
purposes.