1.2 kilo quince
1 kilo apple
1.5 litre water
1 kilo sugar
Chop the apples and quinces up roughly and in a heavy based pot bring to the boil with the water, continue to simmer gentle for about 30 minutes until the fruit is soft and cooked. Mash the fruit and continue to cook for a further 20 minutes. Strain the fruit through a muslin/calico cloth to collect the clear liquid, this will take a few hours.
Bring the liquid and the sugar back to a simmer and cook until the jelly reaches setting point, when you put a spoon full on a cold plate in the fridge and it sets, and has become a rose colour. Pour into hot sterilised jars to store.