Ingredients:
quinces
3/4 lb sugar for every pound of fruit
juice of 1 orange to every 2 lb of fruit

Preparation:

1. Wipe off each quince before paring, core and slice them, weigh your fruit and sugar, allowing 3/4 of a pound of sugar for every pound of fruit and set the sugar aside until wanted.
2. Boil the skins, cores and seeds in a clean vessel by themselves, with just enough water to cover them. Boil until the parings are soft, so as to extract all the flavor, then strain through a jelly-bag.
3. When this water is almost cold, put the quinces in the preserving kettle with the quince water and boil until soft, mash with a wooden spoon or beetle.
4. Add the juice of an orange to every two pounds of fruit, being careful not to get any of the seeds into the preserves. Now add the sugar and boil slowly for fifteen minutes, stirring constantly; if not thick enough boil longer, being very careful not to let it burn.
5. Take off the fire and pack in small jars with brandied paper over them.

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