Because of the high in pectin content of all three fruits, this jelly sets up beautifully making it another great jelly for beginners.
YEILD: about 8 cups
- 6 lbs quince
- 3 lbs apples
- 8 cups cranberries
- 12 cups water or to cover
- 3/4 cups sugar per cup of juice stock
- Wash the fuzz from the quinces. Remove the blossom end from the apples and quinces (I use a melon baller) and and cut them into chunks. Do not peel or core. Sort and wash the cranberries.
- Place them apples, quinces and cranberries in a large preserving pan with cover with water. Cover and bring to a boil. Uncover, reduce heat to medium and continue cooking for about an hour or until the quinces are soft.
- Cool slightly and pour into a moistened jelly bag or muslin set in a colander. Let drip without squeezing for 6 hours or overnight.
- Measure the strained juice stock into a clean preserving pan. Heat juice stock and for every cup of juice stock add 3/4 cup of sugar. Increase the heat and boil for 10- 15 minutes, or until jelly is set, skimming as needed.
- Remove from heat and skim if needed. Ladle into hot sterilized jars. Process in a hot water bath for 10 minutes. Label and enjoy.
- Don't be concerned that the quince take longer to cook that the apple or cranberries.
- You can tinker with apple quince ratio just keep the same weight of fruit.
- This is my favorite jelly on toasted white bread with a cup of tea!
- Use it as a glaze on apple or pear tarts.
- Quinces and apples are very high in pectin and set up very fast so make sure you are ready to can, with your work station organized your jars and lids etc ready.
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