Quince Jelly / Apple Quice Jelly

We had a Quince tree on the side of the garage
and made Quince jelly with the fresh fruit.

QUINCE JELLY

4 c. prepared juice (about 3 lb. fully ripe quinces)
1/4 c. strained lemon juice (2 lemons)
7 1/2 c. (3 1/4 lb.) sugar
1/2 bottle Certo fruit pectin

First prepare juice.
Remove cores and blossom and stem ends from
about 3 pounds FULLY RIPE quinces.
Do not peel.
Pass through a food grinder.
In a sauce pan add 4 1/2 cups water;
bring to a boil and simmer, covered, 15 minutes.
Place in jelly bag; squeeze out juice.
Measure 4 cups into a very large saucepan. Add lemon juice.
To measured juice in saucepan,
add the exact amount of sugar specified in the recipe. Mix well.
Place over high heat and bring to a boil,
stirring constantly At once stir in Certo.
Then bring to a full rolling boil and boil hard 1 minute,
stirring constantly. Remove from heat, skim off foam
with metal spoon, and pour quickly into glasses.
Cover at once with 1/8 inch hot paraffin.


QUINCE APPLE JELLY

Ingredients:
4 quinces
4 qts. apples, sliced but not peeled
1 qt. cranberries
Sugar

Directions:
Cover the fruit with water and boil until soft. Mash and drain.
Proceed as with any fruit jelly
using 3/4 cup sugar to 1 cup juice (hot).
Stir until sugar is dissolved. Boil again until jelly
stage is reached, skimming top from time to time.
Pour into jelly glasses and seal.