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8 servings
Ingredients:
7 1/2 cups sugar3 fluid ounces liquid pectin4 1/2 cups water3 pounds quinces, cored and chopped, peels on 1/4 cup lemon juice
Instructions:
Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.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.Store sealed jars in a cool dark place.Refrigerate jelly after opening.
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