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Sugared Quinces

Select good, firm quinces, rub them over with a damp cloth in order to remove the dust, cut each one into eight pieces and remove the cores. Place the quinces in a preserving-pan on the stove, pour over them enough boiling water to cover, and allow them to boil slowly until they are tender; then drain off the water and let them get cold. Weigh the quinces and allow an equal weight of sugar. The peels and cores should have been tied in a muslin bag and boiled with the quinces. When the quinces are quite cold put them and the sugar into glass or earthenware jars in alternate layers, first sugar, then quinces, and so on and cover. When covering make sure that the air is entirely excluded. Look at them from time to time to see whether any show signs of fermentation; if there is any, place the jars in a pan of hot water and loosen the covers, let the water boil until the quinces are well scalded, then cover the jars down carefully as before.