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
hot sugar. Boil rapidly until jelly sheets from spoon.
Florence Taft Eaton, Concord, MA.
