Cut up and press 2 lb.of very ripe tomatoes through a fine sieve.
Slice 8 lb.of apples; where the skins are clear and unbruised leave them on.
Boil the apples in just over 3 quarts of water; when they are transparent, press them through the sieve.
Mix the tomato puree with the apple puree, adding 2 to 4 lb.of sugar; simmer and reduce until a drop of the mixture trickled into a saucer of cold water sets in a jelly.
Pour into warmed jam jars and allow to cool before sealing.