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