Boil together, from three-quarters of an hour to an hour, two pounds of pearmains, or of any other well-flavoured apples, in an equal weight of prepared quince-juice, then take them from the fire, and mix with them a pound and a half of sugar, in fine powder; when this is a little dissolved, set the pan again over a brisk fire, and boil the preserve for twenty minutes longer, keeping it stirred all the time.
