APPLE AND QUINCE PRESERVES

Pare, core and quarter Baldwin apples ; add a third as many quinces that have been pared, cored and cut into small pieces and boiled until tender. Make a syrup of the water in which the quinces were boiled and as much sugar as there are apples and quinces. Let boil, skim and drop the quinces and apples in, and let boil for fifteen minutes; dip out carefully and put into jelly glasses; boil the syrup until it will jelly and pour over the fruit.