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
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.
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.