Recipe of the Week
3 cups sugar
2 qts. water
7 cups pared, cored, quartered quinces
When preparing quinces, discard all gritty parts.
Combine sugar and water in large kettle. Simmer 5 minutes. Add quinces and cook until transparent and the syrup is almost jellying, about 1 hour. Stir regularly to prevent scorching. Pour hot into hot, sterilized jars, leaving 1/2 inch of head space. Wipe the rims, put on hot, previously- boiled lids, and screw the rings down firmly. Process in boiling water bath for 10 minutes.
Yield: 6 half pints.