Quinces. Sugar. Water.
In making quince jelly, cover the parings and the cores from the quinces with cold water, adding as many more whole quinces cut in small pieces, without paring, as are needed.
Simmer for several hours, adding more water as it cooks away. While the use of the seeds darkens the jelly somewhat, they contain so much of the pectose, or jellying principle, that most housekeepers prefer to use them. When reduced to a soft pulp, pour into a jelly bag and let drain over night. In the morning, boil the juice for twenty minutes, while the sugar, pound for pound, is heating in the oven.
At the end of twenty minutes, turn the sugar in with the juice, stir until dissolved, remove the spoon, cook for five minutes longer, then turn into glasses and seal when cold.