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QUINCE MARMALADE (another way) (Pare some quinces)

Pare some quinces that are quite ripe, cut them into quarters, core them, and put them into a saucepan; cover them with the parings; fill the saucepan nearly full of spring water, cover it close, and let the quinces stew over a slow fire till soft and of a pink colour; then pick out all the quinces from the parings; beat them to a pulp in a marble mortar or wooden bowl; put the same weight of fine loaf sugar as there is pulp into as much of the water they were stewed in as will dissolve the sugar. Boil and skim well, then put in the pulp of the quinces; boil gently for three-quarters of an hour, stirring all the time, or the marmalade will stick to the pan and burn. Put it in pots, and tie down close.