How to make it

  • Directions: Wash cranberries and cook at a slow boil until the cranberries burst open. Press through jelly bag and strain. Wash and remove fuzz from quince. Cut into quarters and core. Cover quince with one pint of water for each pound of fruit and boil for 30 minutes or until all fruit is tender. Press through jelly bag and strain. Measure the liquid from the quince and the liquid from the cranberries. There should be about 3 ½ cups from each. Measure ¾ cup sugar for each cup of combined juice; Bring juices to a boil and add sugar. Boil rapidly until jelly stage. Pour into clean sterilized jars. Check to be sure there is no liquid on the top of the jar. Add lid and ring and tighten firmly tight. Process in boiling bath for 10 minutes.
  • The jelly stage is when a candy/jelly thermometer reads between 220* and 222* F. The temp would be lower at a higher altitude.

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