Canning and Preserving Recipes
Yield: about 10 medium glasses
Quince Jam: Prepare as for Quince Jelly, peeling as well as coring and grinding the fruit, reducing the water to 3 cups and using 4 1/2 cups cooked fruit instead of juice. Before ladling jam into glasses, stir and skim for 5 minutes to cool slightly and prevent floating fruit.
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