8 lbs. prepared quinces
8 lbs. sugar
2 qts. water
Wash, peel, quarter, and core the quinces before measuring them. Put
them into a cooker-pail, add the water, and when they are boiling hard,
put them into a cooker for ten hours or more. If not perfectly tender,
heat them again to the boiling point and set them in the cooker for as
many more hours as they require, depending upon their ripeness.
Thoroughly ripe quinces will probably not require this second period of
cooking. Add the sugar, bring them to a boil, and set them in the cooker
for four hours or more. If they are not rich enough, boil them slowly,
uncovered, until they are of the desired consistency. Long, slow boiling
is what gives quinces the red colour so much admired.