3 large quinces. 3 lbs. (6 cups) sugar. 3 pints (6 cups) water.
Boil the sugar and water together for thirty minutes. Peel, core and put the quinces through a food chopper, then add them to the boiling syrup, bring to boiling point and boil for thirty minutes.
Another Method: Grate one peeled quince and two peeled apples. Bring two cupfuls of water and two cupfuls of sugar to boiling point, then add the grated fruits and boil for twenty minutes.
Divide into sterilized jars and seal.
Ripe yellow quinces. Sugar. 1 quart best whisky. 1 lb. (2 cups) sugar.
Wipe the quinces well with a dry cloth, then grate on a coarse grater without peeling them. Sprinkle sugar over the quinces, and leave them until next day. Press the quinces to extract all the juice, and filter through a jelly bag.
Measure the juice, and for every quart mix with it one quart of whisky and one pound of sugar. Pour the mixture into a large bottle, and let it stand in a warm place for two weeks, shaking it twice every day.
At the end of that time pour the liquor off into bottles and cork.