5 cups (2½ lbs.) prepared fruit
7 cups (3 lbs.) sugar
½ bottle Certo
To prepare fruit, peel and core about 3 pounds fully ripe quinces.
Grind, using finest knife of food chopper. Add 1½ cups water and juice
of 1 lemon. Bring to a boil, cover, and simmer 15 minutes. Measure sugar
and prepared fruit into large kettle, mix well, and bring to a _full
rolling boil_ over hottest fire. Stir constantly before and while
boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir
and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 11
glasses (6 fluid ounces each).
CRANBERRY JAM
SPICED CRANBERRY JAM
CRANBERRY CONSERVE
7½ cups (3¾ lbs.) prepared fruit
5½ cups (2 lbs. 6 oz.) sugar
½ bottle Certo
To prepare fruit, add 4 cups water to about 2 pounds fully ripe
cranberries. (For Spiced Cranberry Jam, add ½ teaspoon ground cloves and
1 teaspoon cinnamon; for Cranberry Conserve, add 1 cup seeded raisins,
chopped.) Bring to a boil, cover, and simmer 10 minutes. Sieve pulp, if
desired. Measure sugar into large kettle. Add prepared fruit, mix well
and bring to a _full rolling boil_ over hottest fire. Stir constantly
before and while boiling. Boil hard 1 minute. Remove from fire and stir
in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once.
Makes about 12 glasses (6 fluid ounces each).