Now place the quinces which were cut into thin slices and cover with cold water in the preserving kettle, covering the sliced quinces with water two inches above the fruit in the kettle.  Bring to a boil and then cook slowly until the sliced quinces are soft.  Drain off the juice and then measure the cooked fruit.  Return to the kettle and add

  One quart of sugar,
  One cup of water

to every three quarts of cooked sliced quinces.  Place on stove and cook slowly until a very thick jam.  Fill in sterilized jars and adjust the rubber and lid and seal.  Process in hot water bath for fifteen minutes and then cool and store.

Use the liquid strained from the cooked quinces for jelly, following the rule for quince jelly.

ROMAN QUINCE MARMALADE

Wash the quinces, and then pare and cut into thin slices.  Place in a preserving kettle and cover with cold water.  Place on the stove and cook until tender.  Now place the parings, cores and seeds in a separate kettle and cover with cold water.  Bring to a boil and cook slowly until the pulp is very soft.  Strain and add this liquid to the quinces which are cooking.  Cook the quinces until very soft.  Then mash through a fine sieve.

Now measure this crushed pulp and juice and return to the preserving kettle.  Bring to a boil and cook for fifteen minutes, and add two-thirds quart of sugar for every quart of the prepared quince pulp.  Stir the sugar until it dissolves and then bring to a boil, and cook slowly until the mixture is a thick jam.  Pour into sterilized glasses or bowls and cool.  Cover with melted paraffin.

This Roman quince marmalade was accredited with the power to heal coughs and colds.

QUINCE CHIPS

Wash and pare one dozen quinces, and then cut into quarters and remove the cores.  Now cut into thin slices and place in a preserving kettle, and cover with cold water.  Cook until tender and then cover the parings, cores and seeds with cold water, and cook until very soft.  Strain off the liquid and return this liquid to the preserving kettle and boil to reduce to two cups; then add four pounds of sugar.  Stir to thoroughly dissolve the sugar and then boil until it forms a thread when tested from the prongs of a fork.  Now add the well-drained quinces that have been cooked until they are tender, and let the mixture simmer for two hours.

Remove the kettle and set aside overnight.  The next morning reheat the quinces and let boil for two hours.

Set aside for twenty-four hours and repeat for three days.  Turn into a sieve or put through a colander to drain.  When well drained and nearly dry, separate each piece of quince and roll in granulated sugar.  Let dry in a warm room and then pack into boxes lined with wax paper.  Place wax paper between the layers.  The liquor drained from the quinces may be placed in glasses and stored for quince jelly.  This delicious Greek confection was served at banquets and on all gala occasions.