Save the water in which the quinces for preserving were boiled; add to
it the skins and cores, rejecting those which are worm-eaten or
discolored. After boiling about half an hour, strain through a colander,
allowing the pulp only to pass. To this juice add the reserved quince
quarters and the sugar (three-fourths of a pound of sugar to one pound
of fruit). Let all boil together slowly for about an hour and a half,
stirring occasionally, and breaking the quinces into small pieces. When
done, pour it into glasses or bowls. The marmalade will harden, and each
mold will form a convenient little dish for lunch.