This is made like apple jelly, except that the stones are removed, a dozen or so of them cracked, and the kernels of these added to the stewing fruit. When the liquid is strained and measured, add a tablespoonful of lemon-juice to each pint of the jelly and then proceed as with other jellies, allowing, as usual, a pound of sugar to a pint of the juice.

QUINCE JELLY may be made like apple jelly, although a commoner and more economical fashion is to use only the peelings and cores for this purpose, reserving the choice parts of the fruit for preserving.