Quince and Apple Pickle

4 quinces
4 cooking apples
white vinegar
sugar
1 teaspoon each cloves, allspice berries, black peppercorns

Prepare some acidulated water first by adding a couple of teaspoons of vinegar or lemon juice to a large bowl of water. Place the fruit in this as you prepare it to prevent it from browning. Peel, core and slice the quinces and apples into this acidulated water. Drain and place in a large pot or preserving pan. Just cover with vinegar, measuring the amount as you go. Add the same quantity of sugar. I used five cups of each. Add the spices. You can tie them in a piece of muslin if you don't wish to have them in the finished pickle. Bring gently to the boil and simmer for approximately one hour until the apple has cooked into a pulp and the quince slices are tender. Test for setting. Pour into hot sterilised jars and seal. This is a very attractive pink pickle with slices of quince suspended in the apple pulp. I like to leave the whole spices in the pickle. Try this with roast pork as a change from the traditional apple sauce. It would also be nice with game.