-
1
Put the quince, lemon juice, and 2 cups plus 2 tablespoons of water into a saucepan.
-
2
Bring to a boil, then simmer for 8 to 10 minutes (quince takes longer to soften than apple and needs a bit of a head start).
-
3
Add the apples and sugar and cook for a further 10 to 15 minutes, until all the fruit is well softened.
-
4
Remove from the heat and either beat to a smooth pulp with a wooden spoon or press through a sieve.
-
5
Meanwhile, preheat the oven to 275F and place the sterilized jars (see p. 152) inside.
-
6
Return the pulp to the pan and bring to a boil, stirring to make sure it doesnt stick and burn.
-
7
Remove from the heat and pour immediately into the warm, sterilized jars.
-
8
Seal with lids, clips, or screw-bands, remembering to release the screw-band by a quarter of a turn if using this type of jar (see p. 156).
-
9
Place in a deep pan with a folded tea towel on the bottom.
-
10
Cover with warm water (100F), bring to the simmering point (190F), then simmer for 5 minutes.
-
11
Remove the jars from the hot water and place on a wooden surface or folded tea towel.
-
12
Tighten the screw-bands, if using, and leave the jars undisturbed until cool.
-
13
Check the seal (see p. 158).
-
14
Store in a cool, dry place.
-
15
Use within 1 year.
