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Quince Marmalade

Select ripe yellow quinces, wash clean, pare and core them and cut them into small pieces. To each pound of quinces allow half a pound of white sugar; put the parings and cores into a kettle, with enough water to cover them, and boil slowly until quite soft. Then, having put the quinces with the sugar in a porcelain kettle, strain over them, through a cloth, the liquid from the parings, and cover; boil the whole over a clear fire until it becomes quite smooth and thick, keeping it covered, except when you are skimming it, and watching and stirring closely, to prevent sticking at the bottom. When cold, put in glass jars.