Wash and pare the fruit, removing the blossom end first, cut into quarters and remove the cores. To each gallon of quartered fruit add one-half gallon of water. Place over the fire, allowing it to come slowly to the boiling point.
Cook slowly for about two hours, or until the fruit becomes soft. Turn into a jelly bag and allow the fruit to strain over night, without pressure. Measure the fruit juice. There should be one and one-half quarts of juice for each gallon of quartered fruit. If there is more water it should be cooked down to this quantity before adding the sugar. Add an equal quantity of sugar, stir until the sugar dissolves, allowing to boil about ten minutes, and skimming occasionally. Pour the jelly into glasses which have been sterilized, and set in a window where the sun will strike it for twenty-four hours, then cover with paraffine, which may be obtained at any drug store for a few cents a pound. Place the paraffine in a small sauce-pan and melt over boiling water. Cover the jelly with the thickness of about a fourth of an inch of the paraffine. Cover the glass over with the tin lid or a waxed paper pasted over the top.
Apple jelly may be made in the same way as the quince jelly. A second quality of jelly, which may not be quite so clear as the first, is made by pressing as much juice as possible from the fruit in the jelly bag. The parings and cores may also be cooked in a small quantity of water and the juice from this source added to that from the jelly bag. Proceed to make this jelly the same as that described above.