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Quince Jelly


"An old family recipe for quince jelly. Quince is a fruit related to apples and pears. It is quite tart, and cannot be eaten raw. This jelly is the perfect way to make use of the quince fruit."


7 1/2 cups sugar

3 fluid ounces liquid pectin

4 1/2 cups water

3 pounds quinces, cored and chopped, peels on

1/4 cup lemon juice

  1. Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.

  2. Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.

  3. Store sealed jars in a cool dark place. Refrigerate jelly after opening.


During the cook-down (with juice, sugar, and lemon juice) we put a half stick of cinnamon in the pot. The added cinnamon flavor is very subtle and does not overwhelm the wonderful quince aroma or taste.


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