Preserved Quinces

Ingredients

• as needed amount Quinces
• as needed amount Water
• 1 pound Sugar

Instructions

1. 1Pare, quarter, and core the quinces, saving the skins and cores. Place the quinces in a pot with just enough water to cover them. Simmer until soft, but do not let them break. (Prep time: 15 minutes, Perform time: 15 minutes, Waiting time: 0 minutes)
2. 2Remove the fruit and spread on dishes to cool. Add the parings and cores to the water in which the quinces were boiled. Stew for an hour, then strain through a jelly-bag. To each pint of this liquor, add 1 pound of sugar. Boil and skim. (Prep time: 0 minutes, Perform time: 30 minutes, Waiting time: 30 minutes)
3. 3Put the fruit into the syrup and boil for 15 minutes. Take all off the fire, and let stand in a deep dish for 24 hours. (Prep time: 0 minutes, Perform time: 15 minutes, Waiting time: 1440 minutes)
4. 4Drain off the syrup, let it boil, put in the quinces, and boil for 15 minutes. Take out the fruit again, spread on dishes; boil the syrup down to a jelly, nearly. Put the fruit into jars 3/4 full, and cover with the syrup. The quinces will be a fine deep red color. (Prep time: 0 minutes, Perform time: 30 minutes, Waiting time: 0 minutes)