Ingredients

• 7.5 cups sugar
• 3 fluids ounces liquid pectin
• 4.5 cups water
• 3 pounds quinces , cored and chopped, peels on
• 0.25 cups lemon juice

Instructions

1. 1 Sterilize eight ½-pint jars in boiling water for at least 5 minutes, and have new lids ready.
2. 2 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.
3. 3 Store sealed jars in a cool dark place. Refrigerate jelly after opening.

Nutrition per serving