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Quince Jelly

Quince Jelly Recipe

  • 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)
  • Cheesecloth
  • Metal strainer (2)
  • Potato masher
  • Parafin (if sealing with parafin, otherwise use lidded canning jars)
  • Canning jars
  • Candy thermometer
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