Take large, yellow, ripe quinces, and having washed and wiped them, pare them, and extract the cores. Quarter the quinces, or cut them into slices half an inch thick, and lay them in scalding water (closely covered) and boil them till tender-lest they harden in the sugar. Put the parings, cores, and seeds into a preserving kettle.

Cover them with the water in which you coddled the quinces, and boil them an hour, keeping them closely covered all the time. To every pint of this liquor allow a pound of loaf-sugar; and having dissolved the sugar in it, put it over the fire in the preserving kettle. Boil it up and skim it, and when the scum has ceased rising, put in the quinces, and boil them till they are red, tender, and clear all through, but not till they break. Keep the kettle closely covered while the quinces are in it, if you wish to have them bright coloured. You may improve the colour by boiling with them a little cochineal sifted through a muslin rag.

When they are done, take them out, spread them on large dishes to cool, and then put them into glasses. Give the syrup another boil up, and it will be like a fine jelly. Pour it hot over the quinces, and when cold, cover the jars, pasting paper round the covers.