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1
Peel and core the quinces and cut them into 1/4 inch dice.
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2
Place quinces pieces in a large bowl and add 1 Tablespoon of the lemon juice and add enough water to cover.
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3
Set aside.
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4
Cut the pomegranate into quarters and remove all the seeds (yum!).
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5
Place seeds and all juice in a saucepan.
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6
Drain the quince and add it to the saucepan.
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7
Stir in the sugar and the remaining lemon juice.
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8
Partially cover the pan and set it over medium-low heat.
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9
Cook until the quince begins to wilt and the liquid is gently bubbling or about 20 minutes.
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10
Stir in the geranium leaves and cook, uncovered, over medium heat until the quince is soft and the liquid is beginning to thicken, or about 25 minutes.
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11
Raise the heat to maintain a brisk simmer and cook until the quince is very soft and the liquid is thick but not jellylike (about 230 F on a candy thermometer or about 15 minutes.).
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12
Watch the pan carefully, stirring from time to time so the spoon sweet doesn't burn then remove from the heat.
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13
Allow the mixture to cool to room temperature. Remove the leaves and transfer to storage jars. It should keep in the refrigerator for several months.
