This delicately flavored jelly is invaluable for its versatility. Use it as a glaze for chicken or pork, to glaze a fruit tart, or to serve over pancakes. Choose aromatic apples such as Gravenstein, Wealthy, or Cox’s Orange Pippin, when available. All crab apples and quinces are excellent. They are extra rich in pectin and have a full, spicy flavor. Please read About Making Jelly and How to Process.

Combine in a large heavy saucepan:

Cover and bring to a boil, then reduce the heat and simmer, mashing and stirring frequently, until the fruit is thoroughly soft, 20 to 25 minutes for apples, 25 to 30 minutes for crab apples, and 30 minutes for quince. Extract the juice. While the juice drains, prepare a water-bath canner, gather all your canning equipment, put a couple of saucers in the freezer, and have ready 4 sterilized hot half-pint jars.

Measure the strained juice, transfer to a large saucepan, and add:

Bring to a boil and cook over high heat, stirring frequently, until the mixture reaches the jelling point. Remove from the heat and skim off any foam. Pour into the prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 5 minutes. Let cool completely and store as directed.