3 qt. quinces, peeled and quartered 1 qt. apples, peeled and quartered 1-1/2 c. hot water 3 lb. sugar
Select well-ripened quinces. Rub the fuzz from the skin with a cloth, and then wash, peel, quarter, and core. If desired, they may be sliced, but they are very nice when preserved in quarters. Select firm apples, wash, peel, quarter, and core them, and cut them the same size as the quinces.
Add the water to the sugar, place the mixture over the fire in a preserving kettle, and let it come to a boil.
Add the quinces, cook until tender, and remove from the sirup. Then cook the apples in the sirup in the same way, and when tender remove from the sirup.
Place the fruits in alternate layers in hot jars. Unless the sirup is very thick, boil it until it becomes heavy; then fill each jarful of fruit with this sirup. Seal with paraffin, cover with metal or paper covers, and label.