4½ cups (2¼ lbs.) juice
7½ cups (3¼ lbs.) sugar
½ bottle Certo
To prepare juice, remove blossom and stem ends from about 3 pounds fully
ripe quinces. Do not peel. Grind; add 4½ cups water. Simmer, covered, 15
minutes. Place in jelly cloth; squeeze out juice. (If fruit lacks
tartness, add 2 tablespoons lemon juice to quince juice before
measuring.) Measure sugar and juice into large saucepan; mix. Bring to a
boil over hottest fire and at once add Certo, stirring constantly. Bring
to a _full rolling boil_ and boil hard ½ minute. Remove from fire, skim,
pour quickly. Paraffin at once. Makes 11 glasses (6 fluid ounces each).