QUINCE JELLY

QUINCE JELLY 4 c. prepared juice (about 3 lb. fully ripe quinces) 1/4 c. strained lemon juice (2 lemons) 7 1/2 c. (3 1/4 lb.) sugar 1/2 bottle Certo fruit pectin

First prepare juice. Remove cores and blossom and stem ends from about 3 pounds FULLY RIPE quinces. Do not peel. Grind. Add 4 1/2 cups water; bring to a boil and simmer, covered, 15 minutes. Place in jelly bag; squeeze out juice. Measure 4 cups into a very large saucepan. Add lemon juice. To measured juice in saucepan, add the exact amount of sugar specified in the recipe. Mix well. Place over high heat and bring to a boil, stirring constantly At once stir in Certo. Then bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon, and pour quickly into glasses. Cover at once with 1/8 inch hot paraffin.

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