To every four pounds of apples allow one pound of quinces. Pare, core, quarter and can the same as in the preceding recipe.

After the fruit has been washed break it in halves and remove the stone, then pack neatly into well-cleaned jars placing them hollow-side down, each half overlapping the other. (A sharp metal skewer will be found very handy in packing the fruit into the jars). Press the fruit well into the jars and pack them tightly, as it will be found that apricots are apt to sink in the jars, and for that reason only very firm or underripe fruit should be used. Next prepare the sugar and water by using one cup of sugar to every cup of water, and allowing 1 pint of syrup to every quart of fruit. Dissolve the sugar in the water and pour into the jars, after having been strained through a piece of butter muslin. Fill the jars to within quarter of an inch from the top, adjust the rubbers, and screw the lids on slightly, or in the case of spring-top jars, adjust the spring, but do not clamp down tightly, so as to allow the steam to escape, then pack the jars into a big saucepan or boiler, being careful to rest them on a bed of straw or hay, strips of wood or old cloths, etc., otherwise they might crack. Fill up the saucepan with cold water to reach to about the necks of jars and put on the fire. Bring very slowly to boiling point (it should take about 1 1/2 hours), then remove from the fire, screw down the lids tightly or clamp down the spring and leave to cool in the water, or if the saucepan is needed, remove jars from the water and cover them up well with a woollen blanket in order to cool down gradually. This is an important point to remember, namely, not to let the jars cool down too rapidly, otherwise suction will not take place and the jars will not be air-tight. When cold, again tighten the metal screw covers, and store the jars in a cool place.