Paradise Jelly - cooking recipe

Ingredients

4 quarts apples or 4 quarts crabapples
12 quinces
2 quarts cranberries
sugar

Preparation

Wash fruit and remove stems and blossom ends from apples and quinces.
Cut in quarters, Cover with cold water and cook until tender.
Wash cranberries and cook in 1 quart water until tender.
Pour cooked fruit into a jelly bag and let drain into a bowl overnight.
Discard pulp, measure liquid and add an equal amount of sugar, cup for cup, and boil until the jelly sheets off the spoon (about ten minutes).
Skim, pour into sterilized jelly glasses and seal.