| 1 | *note: almonds should be toasted. |
| 2 | Cooking time: 1 ?hours wash quinces well and rub off all fuzz. |
| 3 | Peel, quarter and remove core. |
| 4 | Place peels and cores in a pan with 2 cups water and boil for 20 minutes. |
| 5 | Grate quince quarters and place in a heavy preserving pan with remaining water. |
| 6 | Leave aside until peels are boiled. |
| 7 | Do not be concerned if quince discolours. |
| 8 | Strain liquid from peels into a measuring jug and make up to 2 cups with water. |
| 9 | Add this to grated quince with the sugar, lemon rind and cinnamon bark or washed geranium leaves. |
| 10 | Place over medium heat and stir occasionally with a wooden spoon until sugar is dissolved. |
| 11 | Bring to the boil and boil fairly rapidly for 1 hour or until it gels when tested on a cold saucer. |
| 12 | Stir in almonds and lemon juice and boil 1 minute longer. |
| 13 | Ladle into hot, sterilized jars and seal when cold. |
| 14 | Note: as the peel and core contain pectin, the setting ingredients for jellies and preserves, it is advisable that these be boiled to extract the pectin |
