Ingredients Jump to Instructions ↓

  1. 4 Quinces - (about 1 kg)

  2. 3 cups 711ml Water

  3. 4 cups 792g / 27oz Sugar

  4. 2 Lemon rind strips

  5. 1 Cinnamon bark *or*

  6. 2 Rose geranium leaves

  7. 1/4 cup 23g / 0.8oz Blanched split almonds

  8. 2 tablespoons 30ml Lemon juice

Instructions Jump to Ingredients ↑

  1. *Note: almonds should be toasted.

  2. Cooking time: 1 1/2 hours Wash quinces well and rub off all fuzz. Peel, quarter and remove core. Place peels and cores in a pan with 2 cups water and boil for 20 minutes. Grate quince quarters and place in a heavy preserving pan with remaining water. Leave aside until peels are boiled. Do not be concerned if quince discolors.

  3. Strain liquid from peels into a measuring jug and make up to 2 cups with water. Add this to grated quince with the sugar, lemon rind and cinnamon bark or washed geranium leaves. Place over medium heat and stir occasionally with a wooden spoon until sugar is dissolved. Bring to the boil and boil fairly rapidly for 1 hour or until it gels when tested on a cold saucer.

  4. Stir in almonds and lemon juice and boil 1 minute longer. Ladle into hot, sterilized jars and seal when cold.

  5. 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.


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