Quince Jelly

Total Time: 48 hrs 55 mins Preparation Time: 24 hrs Cook Time: 24 hrs 55 mins

Ingredients

• 2 1/4 lbs quinces
• 4 cups water
• 1 cup granulated sugar (for each cup of quince juice, see later in recipe)
• 2 teaspoons lemon juice
• 2 rose-scented geranium leaves

Recipe

• 1 wash quinces well to remove the fuzz; peel and core.
• 2 slice quinces into preserving pan; and add 2 cups water; set aside and do not be concerned if quince discolours.
• 3 place peels and cores into a pan with remaining water and boil for 30 minutes.
• 4 strain and make liquid up to 2 cups with water.
• 5 add liquid from peels to sliced quinces in pan.
• 6 bring to the boil and simmer gently for 1 hour until quince flesh is very tender.
• 7 scald a large piece of cheese cloth or doubled butter muslin, wring out and drape over a deep bowl.
• 8 pour quince and liquid into clean cloth and gather up ends.
• 9 tie with string and suspend over bowl; and secure to a fixed object so that juice can drip slowly into bowl.
• 10 leave for 24 hours- do not squeeze bag to hasten dripping as this will make jelly cloudy.
• 11 measure juice into clean preserving pan.
• 12 for each cup of juice add 1 cup sugar.
• 13 stir over heat till sugar dissolves, add lemon juice and washed geranium leaves and bring to a boil.
• 14 boil rapidly for 25 minutes, skimming frequently.
• 15 test a teaspoonful on a cold saucer and leave to cool.
• 16 run finger across jelly in saucer- setting point is reached when surface wrinkles.
• 17 note--it is advisable to remove pan from heat while jelly is being tested as you may overcook the jelly.
• 18 remove leaves and ladle hot jelly into hot sterilized jars.
• 19 seal when cold.