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1
Wash quinces well to remove the fuzz; peel and core.
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2
Slice quinces into preserving pan; and add 2 cups water; set aside and do not be concerned if quince discolours.
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3
Place peels and cores into a pan with remaining water and boil for 30 minutes.
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4
Strain and make liquid up to 2 cups with water.
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5
Add liquid from peels to sliced quinces in pan.
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6
Bring to the boil and simmer gently for 1 hour until quince flesh is very tender.
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7
Scald a large piece of cheese cloth or doubled butter muslin, wring out and drape over a deep bowl.
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8
Pour quince and liquid into clean cloth and gather up ends.
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9
Tie with string and suspend over bowl; and secure to a fixed object so that juice can drip slowly into bowl.
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10
Leave for 24 hours- do not squeeze bag to hasten dripping as this will make jelly cloudy.
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11
Measure juice into clean preserving pan.
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12
For each cup of juice add 1 cup sugar.
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13
Stir over heat till sugar dissolves, add lemon juice and washed geranium leaves and bring to a boil.
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14
Boil rapidly for 25 minutes, skimming frequently.
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15
Test a teaspoonful on a cold saucer and leave to cool.
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16
Run finger across jelly in saucer- setting point is reached when surface wrinkles.
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17
Note--It is advisable to remove pan from heat while jelly is being tested as you may overcook the jelly.
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18
Remove leaves and ladle hot jelly into hot sterilized jars.
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19
Seal when cold.
