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To preserue white Quince.
The Aple Quince and Newest Gathered are
the best.

Take your Quinces and parboile them, then
Coare them and pare them, then take to a
pound of Quince, a pound of double refined
Sugar, and halfe a pint of water,
then make your Sirrup and Scum it very
cheane, then take it off the ffire, and put
in your Quince pricking it with a kinfe on
the inside, then sett them on a reasonable
quicke ffire, you must take an ounce moud
of Sugar to strow vpon your Sirrup as it
boiles, you must boile your Quince till it
be tender, And your Sirrup till it will Ielly
and take them off and Skin them with
a paper; Then put euery Quince into a
glasse or pott fitt for the Quince put to
them halfe of your Sirrup, the residue
reserue till it be Cold, to Cap them with
then Couer it with paper, fflat to the
Sirrup when they are Cold.

some for most whitenes, will only perboyle soft the
quinces after they be pared & cored & it will not take of
the quick tast of the quince considerable for the boyling
the Coares in, makes it apter to turn Redish.

If you think to spend this preserue or any other within
a quarter of a year, halfe thear weight of suger will serue;
& keep them carefully with looking to.