Quince Jelly

4 1/2 cups prepared juice (about 3 pound ripe
    quinces and 4 cup water)
1/4 cup lemon juice (2 lemons)
6 1/2 cups granulated sugar
1 box Sure-Jell? Fruit Pectin

Prepare the juice. Core and grind about 3 pounds fully ripe quinces (do not peel). Place in large pan, add water, bring to a boil, cover, and simmer 15 minutes.

Place juice in jelly cloth or bag; squeeze juice. Measure 4 1/2 cups into very large saucepan. Squeeze and strain juice from 2 medium lemons; measure 1/4 cup into the pan. Now make the jelly.

Measure sugar; set aside.

Mix Sure-Jell into juice. Bring to a hard boil over high heat, stirring constantly. At once, stir in sugar. Bring to a full rolling boil and boil hard 1 minutes, stirring constantly. Remove from heat, skim off foam and pour into glasses. Cover with hot paraffin. Makes about 10 medium glasses.

Quince Jam
Prepare as for Quince Jelly, peeling as well as coring and grinding the fruit, reducing the water to 3 cups and using 4 1/2 cups cooked fruit instead of juice. Before ladling jam into glasses, stir and skim for 5 minutes to cool slightly and prevent floating fruit.