4½ cups (2¼ lbs.) juice
7 cups (3 lbs.) sugar
½ bottle Certo
To prepare juice, remove cores, blossom and stem ends from about 1½
pounds fully ripe quinces. Do not peel. Grind fine; add 1 pound fully
ripe cranberries and 4½ cups water; bring to a boil, and simmer,
covered, 15 minutes. Place fruits in jelly cloth and squeeze out juice.
Measure sugar and juice into large saucepan; mix. Bring to a boil over
hottest fire and at once add Certo, stirring constantly. Then bring to a
_full rolling boil_ and boil hard ½ minute. Remove from fire, skim, pour
quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each).