Watermelon Preserves Recipe

From MRS. M.P. HART, of Ohio, President of State Board and Lady
Manager.
Pare and core the quinces. Put the parings and cores into a kettle
with sufficient water to cover them, and let them boil for a short
time. Then strain and pour the liquid over the quinces. Let the
quinces cook until they are soft before adding the sugar. The quinces
and syrup must be boiled until they become transparent and of a rich
color. The rule is one pound of sugar to a pound of fruit; a less
quantity of sugar will be sufficient if the fruit should be well
cooked and carefully sealed.

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