Of Quinces
The best way to Preserve Quinces.
First pare and coare the Quinces, and boyle them in faire water till they be very tender, not covering them, then taking them out of the water, take to every pound of them, two pound of Sugar, and half a pint of water, boyle it to a Syrupe, scumming it well, then put in some of the Jelly that is washed from the Quince kernels, and after that, making it boyle a little, put in your Quinces, boyle them very fast, keeping the holes upward as neer as you can, for fear of breaking, and when they are so tender that you may thrust a rush through them, take them off, and put them up in your glasses, having first saved some Syrupe till it be cold to fill up your glasses.