Making Jams and Jellies
without added pectin
- 3¾ cups quince juice (about 3½ pounds quince and 7 cups water)
- ¼ cups lemon juice
- 3 cups sugar
Yield: About 4 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
To prepare juice. Select about one-fourth underripe and three fourths fully ripe
quince. Sort, wash, and remove stems and blossom ends; do not pare or core. Slice quince very
thin or cut into small pieces. Add water, cover, and bring to boil on high heat. Reduce heat
and simmer for 25 minutes. Extract juice.
To make jelly. Measure quince juice into a kettle. Add lemon juice and sugar and stir
well. Boil over high heat to 8 degrees F. above the boiling point of water, or until jelly mixture sheets
from a spoon. 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 Quince Jelly in a boiling water
||Process Time at Altitudes of
|Style of Pack
||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,
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