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- 3 1/2 lbs of quince, washed, stems removed, cored, quartered (leave skin on)
- 7 cups water
- Enough sugar to add almost a cup of sugar (about 7/8 cup) for every cup of juice (about 4 cups)
- 1 wide 6 or 8-quart pan (Stainless steel or copper with stainless steel lining)
- Metal strainer (2)
- Potato masher
- Parafin (if sealing with parafin, otherwise use lidded canning jars)
- Canning jars
- Candy thermometer
Directions:View on Simply Recipes
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