Apple and Quince Jam

 

 

 

3 lbs Cooking Apples

3 lbs Quinces

½ pint Water

6 ½ lbs Sugar

Juice of 2 Lemons

1 Bottle Certo

 

 

 

1.         Peel and core the apples, cut into small pieces, these should weigh 2

lbs.

 

 

2.         Peel and core the quinces, chop as finely as possible.

 

 

3.         Put fruit into a large saucepan with the water, bring to the boil, cover

and simmer for 30 minutes.

 

 

4.         Measure 4 ½ lbs prepared fruit and juice into a preserving pan, add

the sugar and lemon juice.

 

 

5.         Heat slowly until the sugar has dissolved, stirring occasionally.

 

 

6.         Bring to a full rolling boil and boil rapidly for 2 minutes.

 

 

7.         Remove from the heat and stir in the Certo.

 

 

8.         Skim, pot and cover in the usual way.