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"An old own family recipe for quince jelly. Quince is a fruit related to apples and pears. It is quite tart, and can't be eaten raw. This jelly is the right way to make use of the quince fruit."
- 7 half of cups sugar
- three fluid oz liquid pectin
- four half of cups water
- three kilos quinces, cored and chopped, peels on
- 1/four cup lemon juice
|Prep : 30M||Cook : 32M||Ready in : 45M|
- Sterilize eight (half of pint) jars in boiling water for as a minimum 5 minutes, and have new lids ready.
- Place the quinces in a large pot, and pour in water. Bring to a boil, then lessen heat to low, and simmer, blanketed, for 15 mins. 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 complete minute, stirring continuously. Remove from warmth and browse off foam. Ladle into warm sterile jars, and method for 10 minutes in a hot water tub to seal. Refrigerate jelly after beginning.
- Store sealed jars in a cool dark vicinity. Refrigerate jelly after starting.
- Processing instances can be one-of-a-kind in your vicinity. Follow the recommendations provided on your region for preserving meals with the aid of your nearby college extension.
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