Some ripe quinces; to every pint of water allow 3 lbs. white sugar.

Pare the quinces and put them into the preserving pan, three-fourths covered with cold water (if they should float while the water is being poured on them, press them down with a plate until you have gauged the exact height of the water); take out the quinces, measure the water and add the sugar. Let this boil rapidly in the preserving-pan for 5 minutes, and then put in quinces. The syrup should not cover them at first, but when they are half cooked it will then amply cover the fruit. Boil the quinces rapidly, until soft enough for a knitting-needle to pierce them easily, which should be in an hour and a half, reckoning from the first boiling-up. Take the quinces out carefully, so as not to break them, and lay them on dishes to cool. Run the syrup through a jelly bag, or a piece of new flannel, put in a gravy strainer; this frees it of all odd little bits that may boil from the outside of the quinces, and makes it clearer. Put the syrup back in the preserving-pan, and boil it rapidly until it will jelly when dropped on a plate; put the quinces into the boiling syrup, and let them simmer gently for 10 minutes. Place each quince carefully in wide-necked jars, pour the hot syrup over them, and when cold cover in the usual way.