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Quince and Apple Marmalade

Take a pint of quince juice, prepared as directed in a succeeding recipe (see QUINCE JUICE). Put it into a preserving-pan, with one pound of nicely-flavoured apples, pared, cored, and quartered, and simmer gently until the apples are quite soft. Lift the pan from the fire, and stir in three-quarters of a pound of finely-sifted sugar: when this is dissolved, put the pan again upon the fire, and boil the marmalade quickly for twenty minutes, taking care to stir it well, or it will burn. Turn it while hot into glasses or jars, and cover in the usual way. Store in a cool dry place. Time to boil the apples, one hour.