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Quinces Preserved with Apples

Make the preserves as above and allow one-third weight of sweet apples. When the quince has been cooked tender and removed put the apple in the syrup and simmer till translucent and red, which may take an hour. Place apple and quince in alternate layers in the jars and when the syrup has penetrated the apple it will not be distinguishable from the quince. No more sugar is necessary by the addition of the apples.