Categories: conserves, jams, jellies perserves

Ingredients

• 4 quarts red apples or crab apples
• 12 quinces
• 2 quarts cranberries
• Granulated sugar

Directions

1. Wash apples and quinces and remove the stems and blossom ends. Cut in quarters, cover with cold water and cook until tender.
2. Wash cranberries and cook in 1 quart of water until tender.
3. Pour apples, quinces and cranberries into a jelly bag let drain overnight.
4. Measure, add an equal amount , cup for cup, of sugar and boil until it gives the sheeting off test, about 10 minutes. Skim, pour into sterilized jelly glasses and seal.

5. makes about 20 (6oz.) jars

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