Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Servings:
32
Yield:
8 (½-pint) jars
Ingredients
Directions
Sterilize eight ½-pint jars in boiling water for at least 5 minutes, and have new lids ready.
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.
Store sealed jars in a cool dark place. Refrigerate jelly after opening.
From the Editor
Processing times may be different in your area. Follow the guidelines provided in your area for preserving foods by your local university extension.
Nutrition Facts (per serving)
| 207 | Calories |
| 54g | Carbs |
| 0g | Protein |
