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Prep Time: 1440 Minutes Cook Time: 24 Minutes |
Ready In: 1464 Minutes Servings: 12 |
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I found this recipe on another site and have not made it myself. I have not tried it and cannot tell anyone any more about it, just saw someone asking for a recipe for this. 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 |
Directions:
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.
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