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Quinces

Pare, core and quarter the quinces or cut them into rings. Throw them at once into cold water. Save the parings and knotted pieces for jelly, being careful to reject the core and seeds, as they contain mucilage which prevents the liquid jellying. Remember there is a difference between jelly and mucilage. When you pare sufficient to make two jars, take the pieces from the water, put in a porcelain-lined kettle, cover with boiling water and boil until tender. While they are cooking, put the sugar and water in another kettle, allowing half a pound of sugar to half a pint of water for each pound of quinces. Boil and skim. Lift the quinces from the water, put them in the syrup and simmer gently. They should scarcely bubble until the quinces are clear and of a bright red color. White quinces may look beautiful, but they are certainly inferior in taste.

If canning several jars of quinces, they should all be boiled in the same water and this water saved to boil with the skins and knotted pieces for jelly. Fresh syrup must, of course, be made for each lot, as you will have only enough to fill the jar.