6 qts. quinces (prepared)
6 qts. water
4¹⁄₂ lbs. sugar
Wash, peel, quarter, and core the quinces before measuring them. Bring
them to the boiling point with the water in a cooker-pail. When they are
boiling hard put them into a cooker for ten hours or more. If they are
not then very soft to the centre of the pieces, bring them again to a
boil and cook them for from six to ten or more hours, according to their
condition. When perfectly tender add the sugar and bring all again to
the boiling point. Set them in a cooker for four hours or more. Bring
them to a boil and put them at once into clean, sterilized cans. When
overflowing full, seal the cans at once.
This recipe makes about eleven quarts.