Need recipe for quince jam made in food processor june?

not quince paste.this is and old recipe hoping some one can help " desperate"

Need recipe for quince jam made in food processor june?
1.) Wash fruit, remove stems and chop into pieces.





Remove seeds, label them and save them to trade. Or if the seeds are surrounded by pectin, you can put them in a small cheesecloth/muslin bag, tie tightly and put in with the fruit while cooking to get the pectin out.2.) Put chopped quince pieces in water with a couple drops of lemon juice (lemon not necessary when using Japonica quince or greenish fruit).





3.) Add or subtract water so that water covers fruit.





4.) Put into slow cooker or on very low heat, cover and cook for 6-12 hours.5.) Pour cooked fruit into cotton flannel jelly bag or 4 layers of cheesecloth - muslin secured to top of large bowl with clothes pins/pegs. (A clean, boiled pillow case hung from the ceiling will do.)6.) Drain for several hours or overnight.





(If you squeeze the bag you will get more jelly/jam; if you don't squeeze you will get a prettier, clear jam. Your call.)7.) Pour liquid into a measuring jug, make a note of the amount. Pour sugar into the measuring jug up to about 2/3 of the line where the liquid had been (4 cups quince juice to 2 1/2 cups granulated sugar.)








8.) Pour liquid and sugar into saucepan and stir in.[Optional. Add lemon juice. Advantage: makes the jelly set easier. Disadvantage: tastes like lemon juice. Again, it's your call. How much? About a teaspoon per liter or quart. Me? I make it without the lemon juice and if it doesn't set, I add lemon juice and boil again, but I almost always have some Japonica or green fruit in the mix so it usually sets without lemon juice. You are less likely to need lemon juice if you are using Japonica or greenish quince, or if you add apples to the original chopped fruit. )]9.) Bring to boil and boil for about 5-15 minutes. (Have a ceramic plate in the freezer; as jelly boils, put a drop of the liquid on the frozen plate to see if it sets, or use the temperature test.Temperature Test: Take the temperature of the jelly with a candy or jelly thermometer. Should be 220°F, 8°F above the boiling point of water, if you are at sea level. For each 500 feet of altitude above sea level, subtract 1 degree F.)


Testing Jelly without Added Pectin





10.) Pour into clear glass jars to store on shelf, or plastic containers to store in freezer.
Reply:Sorry, I only have one made by boiling, with sugar and lemon juice. Wish I could have helped though!