Quinces To Preserve Recipe

Put a third part of the clearest and largest quinces into cold water

over the fire, and coddle till tender, but not so as to be broken. Pare

and cut them into quarters, taking out the core and the hard part, and

then weigh them. The kernels must be taken out of the core, and tied up

in a piece of muslin or gauze. The remaining two-thirds of the quinces

must be grated, and the juice well squeezed out; and to a pound of the

coddled quinces put a pint of juice; pound some cochineal, tie it up in

muslin, and put it to the quinces and juice. They must be together all

night; next day, put a pound of lump sugar to every pound of coddled

quinces; let the sugar be broken into small lumps, and, with the quince

juice, cochineal, and kernels, be boiled together until the quinces are

clear and red, quite to the middle of each quarter. Take out the

quarters, and boil the syrup for half an hour: put the quarters in, and

let them boil gently for near an hour: then put them in a jar, boil the

syrup till it is a thick jelly, and put it boiling hot over them.