Quince and Apple Marmalade

Instructions

1. Boil together, from three-quarters of an hour to an hour, two pounds of pearmains, or of any other well-flavoured apples, in an equal weight of prepared quince-juice (see page 456).
2. Then take them from the fire, and mix with them a pound and a half of sugar, in fine powder.
3. When this is a little dissolved, set the pan again over a brisk fire, and boil the preserve for twenty minutes longer, keeping it stirred all the time.
4. Proportions: Prepared quince-juice, 2 lbs.; apples, 2 lbs.: 3/4 to 1 hour. Sugar, 1-1/2 lb.: 20 minutes.