Quince Jelly

Recipe by carnation037
READY IN: 48hrs 55mins




  • 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.