Rub the quinces with a coarse crash towel; cut out the blossom end. Wash
the fruit and pare it and cut in quarters. Cut out the cores, putting
them in a dish by themselves. Have a large bowl half full of water; drop
the perfect pieces of fruit into this bowl. Put the parings and
imperfect parts, cut very fine, into the preserving kettle. Add a quart
of water to every 2 quarts of fruit and parings. Put on the fire and
cook gently for two hours. Strain and finish the same as apple jelly.
The perfect fruit may be preserved or canned.
To make quince jelly of a second quality, when the parings and fruit are
put on to cook put the cores into another kettle and cover them
generously with water and cook two hours. After all the juice has been
drained from the parings and fruit, put what remains into the preserving
kettle with the cores. Mix well and turn into the straining cloth. Press
all the juice possible from this mixture. Put the juice in the
preserving kettle with a pint of sugar to a pint of juice; boil ten
minutes.