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Grape or Quince Jam

Grape: Use about 3 lbs. ripe grapes. Separate skins from pulp, halving the skins. Simmer pulp 5 minutes in covered pan and remove seeds by screening through sieve. Crush skins and mix with screened pulp. Add 1/2 cup water, stir until boiling and simmer slowly 1/2 hour in closely CERTO 1/2 hour in closely CERTO covered pan. Measure 4 level cups cooked fruit into large kettle, adding water, if necessary, to fill 4th cup. Quince: Use about 3 lbs. Peel, remove stem and blossom ends, and core. Put through food chopper, or chop very fine. To about 31/2 cups chopped fruit add 1 cup water and juice 1 and juice 1 lemon. Stir until boiling and simmer 1/4 hour in covered pan. Measure 4 level cups cooked fruit into large kettle, adding water, if necessary, to fill 4th cup.