Quince Jelly Without Added Pectin

Serving Size: 0

Ingredients:
Amount Measure Ingredient -- Preparation Method

Cooking Directions:

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3 3/4 cups quince juice
(abt 3 1/2 lbs quince and 7 cups water)
1/3 cup lemon juice
3 cups sugar

To prepare juice. Select about one-fourth underripe and three-fourths
fully ripe quince. Sort, wash, and remove stems and blossom ends; do not
pare or core. Slice quince very thin or cut into small pieces. Add
water, cover, and bring to boil on high heat. Reduce heat and simmer for
25 minutes. Extract juice.

To make jelly. Measure quince juice into a kettle. Add lemon juice and
sugar and stir well. Boil over high heat to 8 degrees above the boiling
point of water, or until jelly mixture sheets from a spoon.

Remove from heat; skim off foam quickly. Pour jelly immediately into hot,
sterile canning jars to 1/4-inch from top. Seal, and process 5 minutes in
a boiling water bath.

This recipe yields about 4 eight-ounce jars.

Source:
"Canning Recipes at http://ext.msstate.edu/pubs/pub220.htm"
S(Formatted for MC5):
"08-19-2000 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"4 eight-ounce jarss"