Quince Marmalade
The fruit should not be over ripe-not mellow. Gather it on a dry day, and after a dry day. Some make this preserve by covering the fruit and sugar close in a wide-mouthed jar, and then setting the jar in a kettle of cold water, and thus boiling the fruit till tender. This preserves its flavor. Wash and quarter the quinces, without paring; set them on the fire with just sufficient water to stew them; rub them through a sieve when soft, and put to each pound of the pulp a pound of brown sugar; set it on a few coals, stew slowly and stir constantly. When it has simmered an hour, take out a little and cool it; if it then cuts smooth, it is sufficiently done.