3 c. sugar
2 qt. water
7 c. quartered, cored, pared quinces (about 3 lbs. before preparing)
When preparing quinces discard all gritty and discolored parts. Combine sugar and water, boil 5 minutes. Add quinces and cook until the fruit has a clear red color and the syrup is almost at jellying point, about 1 hour. As mixture thickens, stir frequently to prevent sticking. Ladle into sterile jelly jars allowing 1/4" head space. Follow manufacturers' instructions for preparing 2 piece lid. Process in a boiling water bath for 10 minutes. Start timing when water returns to a boil.