Ingredients
4lb quinces, pared and cored
1 quart prepared juice
3lb sugar

For a richer marmalade:
4lb quinces
1 quart juice
4lb sugar

Method
When to economise the fruit is not an object, pare, core and quarter some of the inferior quinces, and boil them in as much water as will nearly cover them, unitl they begin to break; strain the juice from them and for the marmalade put ½pt of it to each 1lb of fresh quinces: in preparing these, be careful to cut out the hard stony parts round the cores. Simmer them gently until they are perfectly tender, then press them, with the juice, through a coarse sieve; then put them into a perfectly clean pan, and boil them until they form almost a dry paste; add for each pound of quinces and the ½pt of juice, ½lb of sugar in fine powder, and boil the marmalade for ½ hour, stirring it gently without ceasing: it will be very firm and bright in colour. If made shortly after the fruit is gathered, a little additional sugar will be required; and when a richer and less dry marmalade is better liked, it must be boiled for a shorter time, and an equal weight of fruit and sugar may be used.