Cut apples and quince into small pieces, cover with water and cook until tender. Put into jelly bags and extract juice. Place 5 cups strained juice, 1/2 cup lemon juice and 1 package Jell-Well pectin in a 6 to 8 quart saucepan. Stir until dissolved. Place over high heat and bring to a boil, stir often. Add 7 1/2 cups of pre-measured sugar. Stir until dissolved. Bring to a full rolling boil, boil exactly 2 minutes. Remove from heat and seal while hot.