This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Quince Apple Cranberry Jelly Recipe ClippingRecipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

If you want to have a delicious jelly that is a beautiful color try this one from Mrs. Elmer Kessler, Bourbon, Ind.

QUINCE-APPLE-CRANBERRY JELLY

Twelve red apples
Six quince
One pound cranberries
Sugar

Do not peel the fruit; cut out bad spots and cut up. Cook until mushy in water to cover fruit 3 inches above. Strain through a jelly bag. Measure juice and add one cup of sugar for each cup of juice. Cook until it jells. Put in glasses and seal with paraffin.

The 2 Week Diet

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5 Responses to Quince Apple Cranberry Jelly Recipe – Vintage Clipping

Judi Mott
Published 16 October, 2009 in 9:32 am

My mother in law used to make a quince jelly recipe called paradise jelly-it used quinces apples and cinnamon candies to make it red. Would you have a recipe like that?

Amelia
Published 23 October, 2010 in 8:54 pm

This sounds delicious – however, the paraffin method is rather antiquated and doesn’t protect against bacteria. Best bet is to put in a water bath.

Jane
Published 25 October, 2010 in 7:02 pm

“method is antiquated” All part of the charm on a vintage recipe site:O)

Teauteau
Published 6 January, 2011 in 1:22 pm

Charm is nice except when you’re barfing your guts out from contamination. I’m glad I know about hot water baths for these jams and jellies. Recipe looks great!

Anne
Published 6 November, 2011 in 11:52 am

I have a similar recipe from a past neighbor named Ida, called Paradise Jelly. It used 1/3 quince, 1/3 apple and 1/3 cranberry juice. 6 cups juice and six cups sugar and a regular box of Sure Jell. Great taste and beautiful red color.

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