Quince Jelly

Ingredients

Instructions

1. 1Wash 5 half-pint jars in hot soapy water, rinse well, and boil them in a canner or large pot of water for 10 minutes to sterilize, since this jelly processes for less than 10 minutes; keep the jars hot until filling.
2. 2Simmer the new lids in hot (not boiling) water per the manufacturer's directions and keep them warm.
3. 3Wash the screw bands in warm soapy water and set aside.
4. 4Wash 4 pounds of quince well to remove their fuzzy coating, then roughly chop them, including the cores and seeds, which are very high in natural pectin.
5. 5Place the chopped quince in a large pot with 6 cups of water, bring to a boil, then reduce heat and simmer, covered, for 35 to 40 minutes, until very soft, mashing occasionally.
6. 6Pour the cooked fruit and liquid into a dampened jelly bag or several layers of cheesecloth set over a bowl, and let drip undisturbed for at least 2 hours without squeezing; measure out exactly 4 cups of the clear juice.
7. 7Combine the 4 cups of quince juice with 2 tablespoons bottled lemon juice in a large saucepot and bring to a boil over high heat.
8. 8Add the 3 cups of sugar, stirring until dissolved, and boil rapidly, stirring occasionally, until the jelly reaches the gel point: about 220°F on a candy thermometer, or when a spoonful sheets off a cold metal spoon in a single sheet.
9. 9Remove from the heat and skim off any foam.
10. 10Ladle the hot jelly into the hot, sterilized jars, leaving 1/4 inch of headspace.
11. 11Remove air bubbles with a non-metallic spatula, wipe the rims clean, center a warm lid on each jar, and apply a band until fingertip tight.
12. 12Process in a boiling-water canner, jars covered by 1 to 2 inches of water, for 5 minutes for half-pints and 5 minutes for pints, timing from when the water returns to a full rolling boil.
13. 13Adjust for altitude: add 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, 15 minutes at 6,001-8,000 feet, and 20 minutes above 8,000 feet.
14. 14Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and let cool undisturbed for 12 to 24 hours.
15. 15Check each seal (concave, firm lid), remove the bands, wipe the jars, and label with contents and date.
16. 16Store in a cool, dark place up to 1 year for best quality; refrigerate after opening and use within about 3 weeks.
17. 17Do not alter the ratio of juice, sugar, and lemon juice, since this recipe relies on the quince's own natural pectin and acid for a safe, properly set jelly.