4 quarts of pared, cored, and quartered quinces.
1½ quarts of sugar.
2 quarts of water.
Rub the fruit hard with a coarse, crash towel, then wash and drain.
Pare, quarter, and core; drop the pieces into cold water (see p. 13).
Put the fruit in the preserving kettle with cold water to cover it
generously. Heat slowly and simmer gently until tender. The pieces will
not all require the same time to cook. Take each piece up as soon as it
is so tender that a silver fork will pierce it readily. Drain on a
platter. Strain the water in which the fruit was cooked through cheese
cloth. Put two quarts of the strained liquid and the sugar into the
preserving kettle; stir over the fire until the sugar is dissolved. When
it boils skim well and put in the cooked fruit. Boil gently for about
twenty minutes.