QUINCE JAM
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).