Scrub quinces. Pare them. Cut them into eighths. Reserve the peelings. Remove the cores and discard them. Weigh the quince slices. Cover the peelings well with cider. Measure the cider as you pour it over.
To each quart of cider, allow 1 Sliced seeded lemon and 1 Sliced seeded orange.
Cook these ingredients slowly until the fruit is tender. Strain the juice. Add the quince slices to the juice. Cook them until they are almost tender. Add sugar. Allow as much sugar as the weight of the quince slices. Continue cooking the fruit. When it is tender, lift out the fruit and place it in jars. Boil the syrup until it is heavy. Pour it over the quince slices.