Cranberry Quince Jelly
Try this fruity jelly that is delicious on crackers, sandwiches and even toast!
Yield
6 servingsPrep
60 minCook
60 minReady
120 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
cranberries
|
*
|
| 3 | quarts |
water
|
*
|
| 6 | each |
quinces
|
* |
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
cranberries
|
*
|
| 3 | quarts |
water
|
*
|
| 6 | each |
quinces
|
* |
| 1 | x |
sugar
|
*
|
Directions
Wash quinces. Remove stems and blossom ends. Chop with coarse knife of food chopper. Combine with stemmed cranberries which have been washed. Add water. Cook until fruit is soft. Pour into jelly bag and drain overnight.
Empty juice into large saucepan. Boil hard 20 minutes. Measure and add an equal amount of sugar. Boil rapidly until jelly sheets from spoon.
