Quince Marmalade

4 qt. quartered quinces 1 qt. hot water 4 lb. sugar

Wipe the fuzz from the quinces, wash, quarter, and remove the cores, but do not peel. Put over the fire in a preserving kettle with the water. Cook until the quinces are soft, remove from the fire, and mash through a sieve.
Add the sugar to the quince pulp, replace on the fire, and cook until the mixture is thick, stirring constantly to prevent burning. Pour into hot sterilized glasses, cool, seal, and label.