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Quinces, Preserved

Pare, core, and quarter the fruit. Boil in clear water until tender, but not broken. Take out the fruit carefully, and throw away the water. Make a syrup by taking half a pound of sugar to each pound of fruit, and a pint of water to every three pounds of sugar. When the syrup is boiling hot put in the fruit, and let it cook as slowly as possible for an hour. It should then be a bright red colour, and the syrup should be jelly-like. Put into glass jars, and cover tightly.