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Category : Jellies and Jams
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Recipe

2 lb Apples

2 lb Quinces

Sugar Wash apples. Remove stems, seeds, and blossom ends. Do not pare. Cut in quarters. Cover with water. Cook until very soft. Drain through jelly bag. Wash quinces. Remove stems, seeds, and blossom ends. Do not pare. Cut in small pieces. Cover with water. Cook slowly until very soft. Drain through jelly bag. Combine apple and quince juice in equal proportions. Use 2/3 cup sugar for each cup juice. Boil rapidly until jelly sheets from

spoon. The Household Searchlight



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