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Quince Marmalade

Peel and cut into thin slices four pounds of quinces; place them in a preserving-pan with two pounds of peeled and sliced apples and two quarts of water in which a little lemon juice has been squeezed. Place the cover on the pan and boil the contents quickly till softened; then put in three pounds of crushed loaf sugar and stir it over the fire with a wooden spoon until of a thick paste. Remove the pan from the fire, pour the marmalade into jars and leave it until cold. Place brandied paper in each jar and tie them down.