Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias Granulated sugar
1 kg Quinces 2 ts Lemon juice
4 c Water 2 Rose geranium leaves

Cooking time: 2 hours

Wash quinces well to remove the fuzz. Peel and core. Slice quinces
into preserving pan and add 2 cups water. Leave 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.
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
the boil.

Boil rapidly for 25 minutes, skimming frequently. Test a teaspoonful
on a cold saucer. Leave to cool. Run finger across jelly in saucer
~ setting point is reached when surface wrinkles. It is advisable to
remove pan from heat while jelly is being tested as you would
overcook the jelly. Remove leaves and ladle hot jelly into hot
sterilized jars. Seal when cold.

From: "The Complete Middle East Cookbook" by Tess
Mallos
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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