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Quince Jelly

Choose some fine ripe quinces; peel, core and cut them up and place them in a saucepan with just as much cold water as will cover them, and stew gently until tender but not red. Strain the juice from the quinces without pressing them, measure it, and for each cupful allow an equal quantity of crushed loaf sugar. Pour the juice into a preserving-pan, and boil it for twenty minutes, then add the sugar, and boil it until reduced to the consistency of jelly, stirring it well all the time. Skim the jelly and strain it through a jelly-bag. Pour it into small jars, and when quite cold, cover it with papers, and tie down.