Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
5 lbs (about 10) quinces
3 lbs sugar
10 whole cloves
4 (three-inch) sticks cinnamon
Peel of 2 lemons, cut thin, finely chopped
1 - Wash quinces, core, peel, and slice thin.
2 - Cook, uncovered, in agate or enamel kettle with water to cover half way, until fruit is almost tender, about 10 minutes.
3 - Drain sirup from quinces.
4 - Measure 2 cps of sirup. combine with sugar, spices, and lemon peel.
5 - Boil gently, covered 5 minutes.
6 - Add the partly-cooked quinces and continue cooking slowly until fruit is soft, 10 to 15 minutes.
7 - Spoon into hot, sterile glass jars; pour sirup over to fill.
Makes 4 pints.