Quince Jelly

Choose well-ripened, good, sound quinces; peel, cut in four, and immerse them in a basin of water. Cover the basin, place it on the fire, and cook the quinces thoroughly, then pour them on a sieve to drain off the juice, collecting it in a bowl. Filter this juice through a flannel bag, return it to the bowl, add the same weight of sugar, cook and finish the same as apple jelly.