This quince jelly is an old family recipe. 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.
Ingredients
- ½ cups sugar: 7 piece
- fluid ounces liquid pectin: 3 piece
- ½ cups water: 4 piece
- quinces, cored and chopped, peels on: 3 pound
- lemon juice: 0.25 cup
Metric Conversion
Stages of cooking
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Sterilize 8 1/2-pint jars in boiling water for at least 5 minutes, and have new lids ready.
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Place quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low; simmer, covered, for 15 minutes. Strain off 4 cups of juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, constantly stirring. Stir in pectin, and return to a boil. Boil for 1 full minute, constantly stirring. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal.
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Store sealed jars in a cool dark place. Refrigerate jelly after opening.
