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Quince And Rosewater Jelly

Quince And Rosewater Jelly

The season for quince is very short, make the most of it with this refreshing jelly so you can enjoy quince all year round!


  • 4 quinces
  • 4 litres water
  • sugar
  • 1 tblsp rosewater
  • ΒΌ cup lemon juice
  • edible rose petals, optional


  1. Wipe the quinces well to remove any down on the skins, then chop the quinces - skins, cores and all.
  2. Place in a large preserving pan with the water and bring to the boil. Simmer, uncovered for about 45 minutes until the quinces are very tender and pulpy.
  3. Drain through a fine sieve or jelly bag. Do not squeeze as this will make the jelly cloudy. Measure the liquid and add 2 cups of sugar for each 2-1/2 cup of liquid.
  4. Return to a clean preserving pan and add the rosewater and lemon juice.
  5. Bring to the boil, sitrring only until the sugar has completely dissolved. Boil rapidly until setting point is reached. The jelly's colour will intensify during this process and turn a rosy pink.
  6. Allow the bubbles to subside, skim off any scum and stir in the rose petals if using. Pour into hot sterilised jars. Cover and seal when cold.

Cooks Tips

- To test if jam is set, place a teaspoonful on a saucer and leave a few minutes to cool. Gently push the jelly and if the surface lifts away on your fingertips, the jelly is ready to pour into sterilised jars. - Buy edible (dried) rose petals from specialty food stores, or from the importer, the Epicurean Workshop, Auckland

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