4 quinces
4 qts. apples, sliced but not peeled
1 qt. cranberries
Sugar

Cover the fruit with water and boil until soft. Mash and drain. Proceed as with any fruit jelly using 3/4 cup sugar to 1 cup juice (hot). Stir until sugar is dissolved. Boil again until jelly stage is reached, skimming top from time to time. Pour into jelly glasses and seal.