Take quinces that are quite ripe, pare and cut them in quarters,
take out the cores, put them in a stew-pan with spring water, nearly
enough to cover them, keep them closely covered, and let them stew
gently till they are quite soft and red, then mash and rub them
through a hair sieve. Put them in a pan over a gentle fire, with as
much thick clarified sugar as the weight of the quinces; boil them
an hour and stir the whole time with a wooden spoon to prevent its
sticking; put it into pots, and when cold tie them down.