Quince Jelly

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.

Steps

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.

Ingredients

quinces, water, granulated sugar, lemon juice, rose-scented geranium leaves