I usually do about 1/3 quantity of quince to 2/3 quantity of apple.
Wipe the fluff off the quince & wipe the apples clean. Roughly chop (sometimes you need an axe to cut the quince!) the fruit in 1/2 to 1/4’s & place in a solid bottomed pot with cold water to cover and bring slowly to the boil. Simmer away & enjoy the aroma! Add more water if required.
Cook your fruit in water till tender, strain thru a jelly bag overnight. Measure the liquid back into the pot and reheat. Slowly stir in an equal amount of warmed sugar to the reheated liquid. Bring this back to a rolling boil watching it at all times, stirring with a wooden spoon, test for it’s setting progress on a saucer. Take off the heat & pour into warmed clean jars, cover with the old styled cellophane jam covers.
If you have an abundance of apples you can simply stew them during the year and put a spoonful of this delicious quince jelly on the top of each helping. Delicious!