INGREDIENTS

INSTRUCTIONS

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    Kobeba Samakeyah
Typed for you by Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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