much Sugar as they weigh, put to it as much water as will make a Syrup
to cover them, then boil your Syrup a little while, then put your
Quinces in, and boil them as fast as you can, till they be tender and
clear, then take them up, and boil the Syrup a little higher by it self,
and being cold put them up. And if you will have them red, put them raw
into Sugar, and boil them leisurely close covered till they be red and
put them not into cold water.



_To preserve Grapes._

Take the Clusters, and stone them as you do Barberries, then take a
little more Sugar than they weigh, put to it as much Apple water as will
make a Syrup to cover them, then boil them as you do Cherries as fast as
you can, till the Syrup be thick and being cold pot it, thus may you
preserve Barberries or English Currans, or any kind of Berries.



_To preserve Pippins, Apricoks, Pear-Plums and Peaches when they are
ripe._

Take Pippins and pare them, bore a hole through them, & put them into a
Pail of water, then take as much Sugar as they do weigh, and put to it
as much water as will make a Syrup to cover them, and boil them as fast
as you can, so that you keep them from breaking, until they be tender,
that you may prick a Rush through them: let them be a soaking till they
be almost cold, then put them up.