|Sugar||3 Cup (48 tbs)|
|Quinces||7 Cup (112 tbs), quartered (pared, cored)|
When preparing quinces, discard all gritty parts.
Combine sugar and water in a large sauce pot.
Boil 5 minutes.
Add quinces and cook until fruit is transparent and syrup is almost to jellying point, about 1 hour.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4-inch head space.
Process 15 minutes in boiling water bath.