Cranberry quince jelly

Yield: 6 servings

Measure Ingredient
2 quarts Cranberries
3 quarts Water
6 Quinces
Sugar

Wash quinces. Remove stems and blossom ends. Chop with coarse knife of food chopper. Combine with stemmed cranberries which have been washed. Add water. Cook until fruit is soft. Pour into jelly bag and drain overnight. Empty juice into large saucepan. Boil hard 20 minutes. Measure and add an equal amount of hot sugar. Boil rapidly until jelly sheets from spoon. Florence Taft Eaton, Concord, MA.

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