Take ripe quinces, rub off the down and clean thoroughly, cut in quarters and remove the cores. Put them into a casserole dish, and add just enough water to barely cover them, then put on the lid and cook in the oven until quite tender. If preferred they may be cooked gently in a saucepan until soft, then rub through a sieve and weigh the pulp. Add l lb. sugar to each pound of pulp, and heat gently until the sugar is thoroughly dissolved, stirring all the time to prevent the mixture from burning. Cook for about an hour.
Pare, quarter, and core ripe quinces, cut each quarter into small chips, weigh, and to each pound of fruit allow one pound of sugar. Put the fruit into a preserving pan, cover with boiling water, and boil quickly until tender, then drain. Return the quince chips to the preserving pan, add the sugar and one cupful of the water in which the quinces were boiled. Cook until a nice rich, red colour and transparent, then put into dry, sterilised jars (see Sterilisation), and when cold seal tightly.
Pare and grate five large quinces, removing the core, or put through a mincing machine. To one pint boiling water add five pounds sugar. Stir over the fire until sugar is dissolved, then add quinces, and cook about twenty minutes. Turn into glasses, and when cold screw on the covers tightly. It should be about the colour and consistency of honey. Other fruits may be used the same way.
Pare and core quinces, then cut into thin slices, or put through a mincing machine. Put into a preserving pan with just enough water to prevent the fruit from burning, and allow it to cook gently until tender. Add the sugar, allowing an equal weight of sugar to fruit. Preserve fairly quickly until jam is clear and transparent.