Quince Marmalade

Rub the quince with a cloth, cut them in quarters. Put them on the fire with a little water, and stew them till they are sufficiently tender to rub them through a sieve. When strained, put a pound of brown sugar to a pound of the pulp. Set it on the fire, and let it cook slowly. To ascertain when it is done, take out a little and let it get cold, and if it cuts smoothly it is done.
Crab-apple marmalade is made in the same way.
Crab-apple jelly is made like quice jelly.
Most other fruits are preserved so much like the preceding, that it is needless to give ay more particular directions, than to say that a pound of sugar to a pound of fruit is the general rule for all preserves that are to be kept through warm weather, and a long time.
Miss Beecher's Domestic Receipt Book, by Catharine Esther Beecher, page 159, New York: Harper, 1850, c 1846

Tidbit: The quince is a member of the apple family and can be found in some ethnic produce stores.