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QUINCE JELLY (another way) (Cut thirty-six quinces into)

Cut thirty-six quinces into small bits, with about two quarts of water; let them boil slowly till the fruit is quite in a mash; keep them covered close, and let about a third boil away. Run the liquor through a jelly-bag, and put to every pint a pound of fine white sugar; put into a preserving-pan, and boil till thick. It should be boiled till its consistency is such, that when cold it may turn out of the mould to be used.