Quince and Apple Sauce

• 1 pound, 2 ounces quince, peeled, cored, and chopped
• Juice of 1/2 lemon
• 1 pound, 2 ounces cooking apples, peeled, cored, and chopped
• 2/3 cup granulated sugar

1. Put the quince, lemon juice, and 2 cups plus 2 tablespoons of water into a saucepan.
2. Bring to a boil, then simmer for 8 to 10 minutes (quince takes longer to soften than apple and needs a bit of a head start).
3. Add the apples and sugar and cook for a further 10 to 15 minutes, until all the fruit is well softened.
4. Remove from the heat and either beat to a smooth pulp with a wooden spoon or press through a sieve.
5. Meanwhile, preheat the oven to 275F and place the sterilized jars (see p. 152) inside.
6. Return the pulp to the pan and bring to a boil, stirring to make sure it doesnt stick and burn.
7. Remove from the heat and pour immediately into the warm, sterilized jars.
8. Seal with lids, clips, or screw-bands, remembering to release the screw-band by a quarter of a turn if using this type of jar (see p. 156).
9. Place in a deep pan with a folded tea towel on the bottom.
10. Cover with warm water (100F), bring to the simmering point (190F), then simmer for 5 minutes.
11. Remove the jars from the hot water and place on a wooden surface or folded tea towel.
12. Tighten the screw-bands, if using, and leave the jars undisturbed until cool.
13. Check the seal (see p. 158).
14. Store in a cool, dry place.
15. Use within 1 year.

quince, lemon, cooking apples, granulated sugar

Taken from www.epicurious.com/recipes/food/views/quince-and-apple-sauce-389447 (may not work)