Cut the quinces into thin slices like apples for pies. To one quart
jarful of quince, take a coffeesaucer and a half of sugar and a
coffeecupful of water; put the sugar and water on the fire, and when
boiling put in the quinces; have ready the jars with their fastenings,
stand the jars in a pan of boiling water on the stove, and when the
quince is clear and tender put rapidly into the jars, fruit and syrup
together. The jars must be filled so that the syrup overflows, and
fastened up tight as quickly as possible.