Recipe: Quince jelly

"This is a very old recipe and the product is considered a great delicacy.Collect the quinces from the Japonica bush - Japanese Quince- very late inthe season, just before frost.

"Wash; cut up in quarter sections and cook with seeds and skin, in enoughwater to cover, until soft. Allow to drip through three thicknesses of cheesecloth. Use equal measures of sugar and juice. Boil rapidly until it jells when adrop is cooled. Pour into small glasses and cover with paraffin. Makes a clearamber jelly."

Anna Allen, Baltimore, Md., from 'Maryland Cooking' Md. HomeEconomics Assoc.