Take apple purée and cook until quite thick, stirring frequently with a wooden spoon, then add half its weight in sugar and cook slowly until thick. Put into hot dry jars, and seal. If liked, the following spices may be added according to taste: Powdered cloves, powdered cinnamon or ginger, and grated nutmeg.
Wash and rub off the down from quinces, then peel and core. Take an equal quantity apples and also peel and core them. Then take the parings and cores, cover with water, and cook for 30 minutes, then strain. Cut up the quinces and apples, and cook in the strained juice until tender, then rub through a sieve, add half its weight in sugar, and cook slowly until thick. Turn into hot dry jars and seal.