Recipe(tried): Quince Jelly

Recently I acquired almost 2 bushel of quince. I know in the past my mother and grandmother made quince jelly. So I contacted my mother and several older women who were farm wives, and they all gave me just about the same information.
First, wash the fuzz off the quince. Cut into pieces and just cover with enough water to cook until tender. Let juice of cooked quince drain through jelly cloth (cheese cloth in several layers or clean l00% cotton cloth). You will use only the juice of the quince. Use equal amounts of juice and sugar: 2 cups juice, 2 cups sugar. etc. Place juice and sugar in a kettle that is 3 to 4 times larger than the amount of liquid. It is best to do no more that 5 to 6 cups of juice in a batch. Bring to a boil and let slow boil for at least 45 minutes. When it gets near the jelly stage, it will turn a beautiful dark pink shade. Don't worry, you didn't burn it. This occurs naturally. If you have any old canning books, use the test for cooked jellies without using fruit pectin. Use a clean metal spoon, spoon up some liquid, holding it about 12 inches above kettle. When the last drops leave the spoon, if there are two separate drips, you're almost there. When the last two drops join to form one sheet drop, it is at the jelly stage. Remove from heat and place in hot jars, apply heated cap and then the ring. Cover jars with towels to cool slowly. After several hours you will hear the POP of the jars sealing. I've just done several batches of this jelly and was very pleased with the results. The quince jelly will make wonderful gift items with other jellies.
I hope you have as much success as I.
Peggie Palmer
Toronto, Ohio