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.
Yield: 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.