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     Title: Quincis Gilley (Quince Jelly)
Categories: Preserves
     Yield: 2 Cups

     1    Quince
     1    Apple
   1/2 c  Sugar; +1/4 c, divided
     6 c  Water
     1    Jar (if you plan to can
          -these or prefer to store
          -them in a jar)

 * These proportions yield 1 ball jar of stewed quinces in sweet
 liquid. This can easily be doubled or tripled to preserve more fruit.

 Peel and core a quince. Slice it thin. Soak in 2 c of cold water
 overnight (or for a few hours depending on what suits your schedule).

 Drain the quince from the soaking water and put in a pot with 1/4 c
 sugar and 2 c water. Bring to a boil and then turn it down to a
 simmer to cook the quince "leisurely" until soft. (I let my quince
 simmer for about two hours while I was doing other things.) Using a
 colander, strain out the quinces and discard the cooking liquid. Set
 quinces aside.

 Either during the last half hour of cooking the quinces, or after,
 prepare a jar and make the apple water/preserving liquid.

 Fill your jar with boiling water and then discard. Put the quinces in
 the jar.

 Roughly chop an apple, skin core and all. Put the apple in 2 c water
 in a pot. Bring to a boil and then simmer for a half hour. Remove the
 apples and add 1/2 c sugar to the cooking liquid. Boil until the
 sugar dissolves. Pour this liquid into the jar with the quinces. Let
 cool before covering.

 Recipe by Marissa Nicosia

 Recipe FROM: <https://rarecooking.com/2016/02/20/
 to-presarue-quincis-to-by-in-gilley/>

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