Instructions: To prepare fruit. Sort and wash fully ripe cranberries. Add water, cover, and bring to a boil on high heat. Reduce heat and simmer for 20 minutes. Extract juice.

Sort and wash quince. Remove stem and blossom ends; do not pare or core. Slice very thin or cut into small pieces. Add water, cover, and bring to a boil on high heat. Reduce heat and simmer for 25 minutes. Extract juice.

Sort and wash apples. Remove stem and blossom ends; do not pare or core. Cut into small pieces. Add water, cover, and bring to a boil on high heat. Reduce heat and simmer 20 minutes. Extract juice.

Note: These juices may be prepared when the fruits are in season and then frozen or canned until the jelly is made.

To make jelly. Measure juices into a kettle. Stir in sugar. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add pectin and return to a full rolling boil. Boil hard for 1 minute.

Remove from heat; skim off foam quickly. Pour jelly immediately into hot, sterile canning jars to 1/4-inch from top. Seal, and process 5 minutes in a boiling water bath.

This recipe yields 9 or 10 eight-ounce jars.

Yield: 9 or 10 eight-ounce jars

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