500g Tart Apples, peeled and cored
500g Pears, peeled and cored
500g stoned Plums
500g Quinces, peeled and cored
2 cups Water
2kg Chelsea White Sugar

1 : Place apples, pears, plums and quinces in large saucepan or preserving pan with water.
2 : Bring to boil and simmer gently over low heat until fruit is soft, about 40 mins.
3 : Stir in Chelsea White Sugar until dissolved.
4 : Raise heat and bring mixture to the boil; cook rapidly until setting point is reached.
5 : Pour into warm sterilised jars and seal.