_Ingredients._—To every pint of juice allow 1 lb. of loaf sugar.
_Mode._—Pare and slice the quinces, and put them into a preserving-pan
with sufficient water to float them. Boil them until tender, and the
fruit is reduced to a pulp; strain off the clear juice, and to each
pint allow the above proportion of loaf sugar. Boil the juice and sugar
together for about ¾ hour; remove all the scum as it rises, and if the
jelly appears firm when a little is poured on a plate, it is done. The
residue left on the sieve will answer to make a common marmalade, for
immediate use, by boiling it with ½ lb. of common sugar to every lb. of
pulp. _Time._—3 hours to boil the quinces in water; ¾ hour to boil the
jelly. _Average cost_, from 8_d._ to 10_d._ per lb. pot. _Seasonable_
from August to October.