Quince Jelly

4 1/2 cups prepared juice (about 3 pound ripe
    quinces and 4 cup water)
1/4 cup lemon juice (2 lemons)
6 1/2 cups granulated sugar
1 box Sure-Jell Fruit Pectin

Prepare the juice. Core and grind about 3 pounds fully ripe quinces (do not peel). Place in large pan, add water, bring to a boil, cover, and simmer 15 minutes.

Place juice in jelly cloth or bag; squeeze juice. Measure 4 1/2 cups into very large saucepan. Squeeze and strain juice from 2 medium lemons; measure 1/4 cup into the pan. Now make the jelly.

Measure sugar; set aside.

Mix Sure-Jell into juice. Bring to a hard boil over high heat, stirring constantly. At once, stir in sugar. Bring to a full rolling boil and boil hard 1 minutes, stirring constantly. Remove from heat, skim off foam and pour into glasses. Cover with hot paraffin. Makes about 10 medium glasses.

Quince Jam:
Prepare as for Quince Jelly, peeling as well as coring and grinding the fruit, reducing the water to 3 cups and using 4 1/2 cups cooked fruit instead of juice. Before ladling jam into glasses, stir and skim for 5 minutes to cool slightly and prevent floating fruit.