Ingredients
32
32 servings
- •7.5 cups sugar
- •3 fluid ounces liquid pectin
- •4.5 cups water
- •3 pounds quinces, cored and chopped, peels on
- •0.25 cup lemon juice
Instructions
- Sterilize 8 1/2-pint jars in boiling water for at least 5 minutes, and have new lids ready.
- Place quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low; simmer, covered, for 15 minutes. Strain off 4 cups of juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, constantly stirring. Stir in pectin, and return to a boil. Boil for 1 full minute, constantly stirring. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal.
- Store sealed jars in a cool dark place. Refrigerate jelly after opening.
Nutritional Facts
Per 32 servings
- Calories: 207
- Carbohydrate: 54g
- Fiber: 1g
- Protein: 0g
- Sugar: 47g
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