tangerine juice, about 2 cups (strained from any seeds or pulp)
1 kg sugar for each kg of pure fruit
Peel the apples and the quinces and remove the seeds. Cut them into pieces.
Place them in a pot with the tangerine juice.
When you have boiled them for 20 minutes to half an hour, turn off the heat, empty the contents of the pot, little by little in a food processor and blend well. After each bout of blending empty the content back into the pot.
When you are done blending add the sugar to the pot as well as the cinnamon sticks and a little ground clove then turn the heat back on.
Boil stirring every now and then so that it doesn't stick to the bottom. Be careful because it spatters. It takes about 20 minutes to set.