Peel and quarter equal quantities of apples and quinces, and wash quickly in cold water.
Put the peelings and pips together into a muslin bag.
Put the fruit in a preserving pan, add the bag of pips and peelings, cover with cold water and boil on a high heat until the fruit is soft enough to squash in the fingers.
Drain, press the fruit pulp through a fine sieve to obtain a puree.
Mix the puree with the liquid from cooking the fruit; boil until it is reduced to a thick mushy pulp.
Add between 5 oz.and 9 oz.of sugar to every 1 lb.of the puree.
Stir and simmer on a moderate heat, stirring constantly with a wooden spoon.
When the mixture begins to bubble and swell pour it into tins.