Quince jelly recipe in the canning category

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.