DIRECTIONS:
- 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.
Note:
Processing times may be different in your area. Follow the guidelines provided in your area for preserving foods by your local university extension.
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