To Preserve Whole Quinces Recipe

Take a Pound of Quince par'd and quarter'd, cut out all the Hard,

put to it a Pound of fine Sugar and half a Pint of Water, and let it

boil very fast 'till it is all to Pieces; take it off the Fire, and

break it very well, that there be no Lumps in it; boil it 'till it

is very thick and well jelly'd; then take fine Muslin, and put your

Quinces into it, and tye it up round. This Quantity will make three

Quinces. Set them into three Pots, or China Cups, that will just

hold one; cut off the Stalk-End of the Quince, and put it in the Pot

or Cup, to make a Dent in the Quince, that it may be like a whole

Quince; let them stand two or three Days, that they may be very

stiff; take them out of the Muslin, and make a strong Jelly with

Apples and Quinces: Take two Pints of Jelly and two Pound of Sugar,

boil it fast 'till it jellies very well; then put in the Quinces,

and let them have two or three Boils to make them hot; put them in

Pots or Glasses, with Paper close to them.