7 lbs. quinces. 4 lbs. (8 cups) sugar. 1 pint (2 cups) vinegar. 1/2 oz. ginger root. 1 teaspoonful ground cloves. 2 teaspoonfuls ground allspice. 1/2 teaspoonful ground mace. 2 teaspoonfuls ground cinnamon.
Pare and core the quinces. Put the vinegar and sugar on to boil. Mix spices and divide into four parts. Put each into a little square of muslin, tie tightly, then throw them in with sugar and vinegar. When mixture is hot add quinces; bring all to boiling point, remove from fire and turn carefully into stone jar.
Stand in cool place over night.
Next morning drain all the liquor from the quinces into preserving kettle; stand it over moderate fire, and when boiling hot pour it back in jar over quinces.
Next day drain and heat again as before; do this for nine consecutive days; the last time boil the liquor down until there is just sufficient to cover fruit.
Add the fruit to it; bring the whole to a boil, divide into jars and seal