QUINCE MARMALADE

Pare, core and slice the quinces; cover cores and parings with cold water and simmer for an hour

Pare, core and slice the quinces; cover cores and parings with cold water and simmer for an hour; strain this water, return to the kettle, add quinces, which should be previously weighed and cook them steadily until they can be mashed to a pulp.
Add a generous half pound of sugar for each pound of quinces.
Cook slowly, stirring often until rich and smooth and until the juice will not separate in cooling.