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Quince Jelly

Wash the fruit and remove stems. Do not peel or seed. Cut the fruit into quarters or eighths if the fruit is particularly large. Put fruit and water in a large kettle, bring to a boil and cook for 15 – 20 minutes or until fruit is mushy. Line a large colander with two layers of cheesecloth and suspend it over a large kettle or bowl. Pour in fruit/water mixture and allow it to sit several hours or overnight until all juice is extracted. DO NOT SQUEEZE THE MIXTURE OR THE JELLY WILL BE CLOUDY. Discard the contents of the colander. Measure the resulting juice and add sugar and lemon juice. Mix wells and bring to a boil. Boil for 20 – 25 minutes without further stirring until the mixture reaches 220 degrees on a candy thermometer. You will know the jelly is ready when it falls from a cold spoon in a sheet rather than droplets. Place in canning jars according to manufacturer’s directions. This seems complicated but it’s really quite easy. For a sweeter jelly increase sugar but frankly the tartness of the quinces makes this jelly delicious. This recipe should yield about five 8-ounce jars. When boiling the jelly be sure to use a pot that will allow the mixture to quadruple in size as it cooks. The mixture expands during the boiling process and then recedes when finished.