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Ingredients
- 3Â 3/4 c. quince juice
- Â Â (abt 3 1/2 lbs quince and 7 c. water)
- 1/3 c. lemon juice
- 3 c. sugar
Directions
- To prepare juice. Select about one-fourth underripe and three-fourths fully ripe quince. Sort, wash, and remove stems and blossom ends; don't pare or possibly core. Slice quince very thin or possibly cut into small pcs. Add in water, cover, and bring to boil on high heat. Reduce heat and simmer for 25 min. Extract juice.
- To make jelly. Measure quince juice into a kettle. Add in lemon juice and sugar and stir well. Boil over high heat to 8 degrees above the boiling point of water, or possibly till jelly mix sheets from a spoon.
- Remove from heat; skim off foam quickly. Pour jelly immediately into warm, sterile canning jars to 1/4-inch from top. Seal, and process 5 min in a boiling water bath.
- This recipe yields about 4 eight-oz jars.
- Yield: 4 eight-oz jarss
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