| 1 | Cooking time: 2 hours wash quinces well to remove the fuzz. |
| 2 | Peel and core. |
| 3 | Slice quinces into preserving pan and add 2 cups water. |
| 4 | Leave aside and do not be concerned if quince discolours. |
| 5 | Place peels and cores into a pan with remaining water and boil for 30 minutes. |
| 6 | Strain and make liquid up to 2 cups with water. |
| 7 | Add liquid from peels to sliced quinces in pan. |
| 8 | Bring to the boil and simmer gently for 1 hour until quince flesh is very tender. |
| 9 | Scald a large piece of cheese cloth or doubled butter muslin, wring out and drape over a deep bowl. |
| 10 | Pour quince and liquid into clean cloth and gather up ends. |
| 11 | Tie with string and suspend over bowl. |
| 12 | Secure to a fixed object so that juice can drip slowly into bowl. |
| 13 | Leave for 24 hours. |
| 14 | Do not squeeze bag to hasten dripping as this will make jelly cloudy. |
| 15 | Measure juice into clean preserving pan. |
| 16 | For each cup of juice add 1 cup sugar. |
| 17 | Stir over heat till sugar dissolves, add lemon juice and washed geranium leaves and bring to the boil. |
| 18 | Boil rapidly for 25 minutes, skimming frequently. |
| 19 | Test a teaspoonful on a cold saucer. |
| 20 | Leave to cool. |
| 21 | Run finger across jelly in saucer - setting point is reached when surface wrinkles. |
| 22 | It is advisable to remove pan from heat while jelly is being tested as you would overcook the jelly. |
| 23 | Remove leaves and ladle hot jelly into hot sterilized jars. |
| 24 | Seal when cold |
