Prep 24 hrs
Cook 24 hrs 55 mins
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.
- 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
- Wash quinces well to remove the fuzz; peel and core.
- Slice quinces into preserving pan; and add 2 cups water; set aside and do not be concerned if quince discolours.
- Place peels and cores into a pan with remaining water and boil for 30 minutes.
- Strain and make liquid up to 2 cups with water.
- Add liquid from peels to sliced quinces in pan.
- Bring to the boil and simmer gently for 1 hour until quince flesh is very tender.
- Scald a large piece of cheese cloth or doubled butter muslin, wring out and drape over a deep bowl.
- Pour quince and liquid into clean cloth and gather up ends.
- Tie with string and suspend over bowl; and secure to a fixed object so that juice can drip slowly into bowl.
- Leave for 24 hours- do not squeeze bag to hasten dripping as this will make jelly cloudy.
- Measure juice into clean preserving pan.
- For each cup of juice add 1 cup sugar.
- Stir over heat till sugar dissolves, add lemon juice and washed geranium leaves and bring to a boil.
- Boil rapidly for 25 minutes, skimming frequently.
- Test a teaspoonful on a cold saucer and leave to cool.
- Run finger across jelly in saucer- setting point is reached when surface wrinkles.
- Note--It is advisable to remove pan from heat while jelly is being tested as you may overcook the jelly.
- Remove leaves and ladle hot jelly into hot sterilized jars.
- Seal when cold.
I love quince jelly, especially with cheese, but this was the first time I made some. It mostly went to plan, nice clear jelly but a bit too set for my liking. I think I must have simmered it to hard. Will try again next year when the quince tree fruits again. Thanks Carnation.