|6||Quinces, washed and chopped, skin left on (Main)|
|500 g||Caster sugar, for each 600ml juice|
|3||Fresh rose-scented geranium leaves, or use 1 tsp rose water|
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- Place a few saucers in the freezer for testing the jelly and then fill a large preserving pan with the chopped quinces. Cover with cold water and simmer for 2 hours or until fruit is soft.
- Line a large bowl with clean muslin or cheesecloth and pour in the mixture. Bring the ends together and tie to a stick so that it hangs above the bowl and leave to drip overnight.
- Measure the juice, adding 500ml caster sugar for each 600ml juice.
- Add the lemon juice, geranium leaves, if using, or the rose water. Boil until setting point is reached. Remove any scum from the surface as you go. Be patient. The jelly is ready when a spoonful on a frozen saucer forms a wrinkled skin when you push a finger through it.
- Fill sterilised jars with hot jelly and screw on lids tightly. Invert the jars for an hour, then store upright. Leave for the flavour to intensify for a couple of weeks before eating.