Yield: About 9 or 10 half-pint jars
Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
To prepare fruit. Sort and wash fully ripe cranberries. Add water, cover, and bring to a boil
on high heat. Reduce heat and simmer for 20 minutes. Extract juice. Sort and wash quince. Remove stem and blossom
ends; do no pare or core. Slice very thin or cut into small pieces. Add water, cover, and bring to a boil on
high heat. Reduce heat and simmer for 25 minutes. Extract juice. Sort and wash apples. Remove stem and blossom
ends; do not pare or core. Cut into small pieces. Add water, cover, and bring to a boil on high heat. Reduce heat
and simmer 20 minutes.>Extract juice.
NOTE: These juices may be prepared when the fruits are in season and then frozen or canned until the jelly is made.
To make jelly. Measure juices into a kettle. Stir in sugar. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add pectin and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam quickly.
Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended process time for Mixed Fruit Jelly in a boiling water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation, June 2005.