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Quince Honey

Pare half a dozen quinces and drop them into cold water; cover the skins with boiling water and let cook rapidly half an hour, then drain. Grate the quinces, adding the pulp as grated to the quince liquid drained from the skins. When all are grated, measure or weigh the pulp and liquid, and add the weight or measure of the material in sugar; let boil rapidly twenty minutes, then store as jelly. Or boil the quince and water mixture twenty minutes, add the sugar (hot), and cook about five minutes.