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2 regular boxes of apricot and-or peach jello. Pour in jars.
Dorothy Clark makes Quince Jelly with quinces and apples:
Quince Jelly Cut equal parts quinces and apples in small pieces. Cover with water and cook until tender, (approximately 20 to 25 minutes). Strain juice through jelly bag and measure. Bring juice to a boil and add 1 cup of sugar for each cup of juice. Boil rapidly to jelly stage. Pour in sterilized jelly glasses.
And Marianne Simpson, a weekend resident of Rappahannock, called us all the way from Capitol Hill with
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