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Ingredientes
- 2 c. cranberry juice
- Â Â (abt 1 lb cranberries and 2 c. water)
- 2 c. quince juice
- Â Â (abt 2 lbs quince and 4 c. water)
- 1 c. apple juice
- Â Â (abt 3/4 lb apples and 3/4 c. water)
- 7Â 1/2 c. sugar
- 1/2 bot liquid pectin
Direcciones
- To prepare fruit. Sort and wash fully ripe cranberries. Add in water, cover, and bring to a boil on high heat. Reduce heat and simmer for 20 min. Extract juice.
- Sort and wash quince. Remove stem and blossom ends; don't pare or possibly core. Slice very thin or possibly cut into small pcs. Add in water, cover, and bring to a boil on high heat. Reduce heat and simmer for 25 min. Extract juice.
- Sort and wash apples. Remove stem and blossom ends; don't pare or possibly core. Cut into small pcs. Add in water, cover, and bring to a boil on high heat. Reduce heat and simmer 20 min. Extract juice.
- Note: These juices may be prepared when the fruits are in season and then frzn or possibly canned till 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 which can't be stirred down. Add in pectin and return to a full rolling boil. Boil hard for 1 minute.
- Remove from heat; skim off foam quickly. Pour jelly immediately into warm, sterile canning jars to 1/4-inch from top. Seal, and process 5 min in a boiling water bath.
- This recipe yields 9 or possibly 10 eight-oz jars.
- Yield: 9 or possibly 10 eight-oz jars
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