Take your quinces that are full ripe look yellow without spots & fresh
gather’d from the tree pare them and quarter them and cut out their
core very clean and take their weight in good refined Sugar then take
some of your other quinces that are not so purely fine quarter them &
core them only and beat them in a stone morter so small as with adding
a spoonfull or two of fair water now & then to them you may gett the
juice out of them then strain and wring them very hard through a thin
cloth or boulter geting as much juice from them as possible you can
and for want of this juice in case you have not quinces enough to make
it up you may take the pareings and cores of those you intend for
marmalade with the addition of a few ordinary quinces more & boyle them
in a quantity of fair water till the quinces & pareings are tender and
the water very strong of them then strain it and let it stand till it
be throughly cold and to every pound of quinces and Sugar take a full
pint or something more of this liquor or ye juice before mentioned and
pour it into your quarter’d quinces alone & let them boyle in it till
they are very tender then mash them well together with a spoon but
break not your quinces to small but leave some pretty big bitts and
then put in your sugar being first finely beaten stirring it altogether
and makeing it boyle if you intend to have it red marmalade you must
keep it continually boyling very close cover’d and stir’d hard from ye
bottom or it will soon burn when ye Sugar is in it & when you perceive
it grow red & come to a pure cherry colour w^{ch} with long constant
boyling and stiring it will be then warme your glasses at the fire lest
they break & so put in into them as fast as you can and keep it in a
moderately hot Stove all ye year for your use.