Choose fine yellow quinces. Pare, quarter, and core them, saving both
skins and cores. Put the quinces over the fire with just enough water
to cover them, and simmer until they are soft, but not until they begin
to break. Take them out carefully, and spread them upon broad dishes
to cool. Add the parings, seeds, and cores, to the water in which the
quinces were boiled, and stew, closely covered, for an hour. Strain
through a jelly-bag, and to every pint of this liquor allow a pound of
sugar. Boil up and skim it, put in the fruit and boil fifteen minutes.
Take all from the fire and pour into a large deep pan. Cover closely
and let it stand twenty-four hours. Drain off the syrup and let it
come to a boil; put in the quinces carefully and boil another quarter
of an hour. Take them up as dry as possible, and again spread out upon
dishes, setting these in the hottest sunshine you can find. Boil the
syrup until it begins to jelly; fill the jars two-thirds full and
cover with the syrup. The preserves should be of a fine red. Cover with
brandied tissue-paper.