Pare, core, and slice the quinces, stewing the skins, cores, and seed
in a vessel by themselves, with just enough water to cover them. When
this has simmered long enough to extract all the flavor, and the
parings are broken to pieces, strain off the water through a thick
cloth. Put the quinces into the preserve-kettle when this water is
almost cold, pour it over them and boil, stirring and mashing the fruit
with a wooden spoon as it becomes soft. The juice of two oranges to
every three pounds of the fruit imparts an agreeable flavor. When you
have reduced all to a smooth paste, stir in a scant three-quarters
of a pound of sugar for every pound of fruit; boil ten minutes more,
stirring constantly. Take off, and when cool put into small jars, with
brandied papers over them.