I first read about paradise jelly in Laurie Colwin’s novel A Big Storm Knocked It Over, in which the newlywed Jane Louise Parker receives a jar of jelly from a neighbor, who recommends having it on toast for breakfast.  It is indeed a fine addition to your breakfast toast, but it is also wonderful as a filling for layer cakes, as a spread for gingerbread, and as a component of the best cream cheese and jelly sandwich I have ever eaten. Cranberries give it zip, quinces give it a lush sweetness, and apple pulls it all together.

Ingredients: Winesap apples, quinces, sugar, cranberries, water.