4 quarts of pared, quartered, and cored quinces.
2 quarts of sugar.
1 quart of water.
Boil the fruit in clear water until it is tender, then skim out and
drain.
Put the 2 quarts of sugar and 1 quart of water in the preserving kettle;
stir until the sugar is dissolved. Let it heat slowly to the boiling
point. Skim well and boil for twenty minutes. Pour one-half of the sirup
into a second kettle. Put one-half of the cooked and drained fruit into
each kettle. Simmer gently for half an hour, then put in sterilized
jars. The water in which the fruit was boiled can be used with the
parings, cores, and gnarly fruit to make jelly.