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Quince Jelly

Remove the down with a dry cloth, also remove the blossom end, and cut the fruit in pieces, using seeds and cores. If very light-colored jelly is desired, the seeds should not be put in; but if they are omitted, the juice must be boiled after dripping thirty minutes instead of twenty. Add water to the fruit until it can be easily seen all through it, but not enough to cover it. Allow only three-fourths of a pound of sugar to a pint of juice. If you wish to know how many glasses to have in readiness, weigh the quinces after they are cut in pieces and ready for boiling; twelve pounds will generally yield nine pints of juice, which will make two dozen glasses.