How to make
Wash the quinces and apples very well and cut them into medium-sized pieces. They are not peeled and they are not cleaned from seeds, because the seeds of the fruit contain the most pectin, which is the main reason for gelling.
The cut fruit are put to boil in a pot in two liters of water. As soon as they start to boil, they are left on low heat for another 30 minutes, after which the juice is strained. The sugar is added to it and the jelly is boiled to the desired thickness.
A minute or two before removing it from heat, add one teaspoon of citric acid.
While still hot, it is distributed into warmed jars, closed and turned upside down, until it cools completely.
