Quince Preserves

15 large ripe quinces. 1 peck sweet apples. 5 lbs. (10 cups) sugar. 1 pint (2 cups) water.

Wipe the quinces and the apples. Pare and quarter the apples, pare and core the quinces, cut them into eighths and place the fruit in a preserving pan in alternate layers with the sugar; add the water and allow to stand over night.

In the morning place the pan over the fire and cook until the fruit is tender and the syrup clear.

Seal in jars.

Quince And Pumpkin Preserve

18 quinces. Sugar. Pumpkin.

Peel, quarter and remove the cores from the quinces. Weigh and put into a preserving pan, cover with water and cook slowly until tender. Take the same quantity of pumpkin, which has been peeled and cut into pieces about the same size as the quince quarters.

Scald well and drain. Now add to the quince its weight in sugar, the well-drained pumpkin, and the juice of the skins and the cores of the quinces, which have been well cooked in water and strained. Cook slowly until thick.

Seal in jars.