Quinces

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Ingredients 2 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Pare and quarter the fruit, and take out all the cores and the hard place around them.
Boil the fruit in clear water until tender;
then spread it on towels to dry.
For one pound of fruit allow half a pound of sugar, and one pint of water for three pounds of sugar.
When the syrup is boiling hot, put in the fruit, and let it cook very slowly;
or, set it back on the stove so that it hardly cooks at all, and keep it on for an hour or more, if you can without its cooking to pieces-- as the longer it cooks, the brighter red color it will be.
Put it in jars, and strain the syrup over it, as with other fruits.