Quince Honey

Five large quinces grated, one pint of water, five pounds of granulated sugar, boil the sugar and water, add the grated quinces, boil fifteen minutes, pour into glasses, allow to cool before covering.

Quince Jelly

Wipe, but do not peel the fruit; slice it, and remove all seeds. Put them in a porcelain lined kettle and barely cover with cold water, put on the lid, and boil slowly till very tender, then pour all into a flannel jelly bag and let drain without squeezing. To each Dint of juice allow one pound of sugar, put the juice into the kettle, bring to the boil, add the sugar, stir till it is dissolved, then boil rapidly, (skimming the while) till it jellies (about twenty five minutes), then roll the jelly glasses in boiling water, and pour in the boiling jelly. Stand aside for twenty-four hours until set firm, then screw on the lids. Keep in a cool dark place.

Quince Marmalade

Peel, core and slice the fruit, boil with just enough water to cover them, stirring and mashing them till soft; when reduced to a paste, allow eleven ounces of granulated sugar to each pound of fruit, boil twelve minutes, stirring constantly; remove from fire, allow to cool, then fill into jars for use.