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Preserved Quinces

Quinces may be preserved whole, halved, quartered, or sliced across in rings. Cook the fruit till tender in water acidulated with citric acid, then place in a syrup made with one part of water to three of sugar. When at boiling point let remain one minute if cut; if whole, for five or six minutes, then fill jars and seal at once. This may be varied with apples, as below, or by other fruits as with Quince Marmalade.