Quince and Rosewater Jelly

Ingredients:

           

The peels, cores and cooking water from the Quince Paste making

Sugar

Rose Water (optional)

Method:

·        Take the muslin bag of peels and cores in what’s left over of the original cooking water.

·        Boil for a good while, at least an hour.

·        Remove and reserve the muslin bag and strain the water into a new pot.

·        Wring out the muslin bag until you’ve extracted the pectin – a slippery, viscous liquid. Add this to the strained cooking water – it’s what will enable your jelly to thicken.

·        Measure the liquid.

·        Bring to a boil, and add sugar. For each litre of liquid, add half a kilo of sugar. Boil, stirring constantly, for about an hour (oven mitts!). About half an hour in, add 1 tbls of Rosewater. When the jelly turns dark red of the and the foam along the edges of the pot is white and thick, test the jelly’s consistency by putting a spoonful on a plate and letting it cool.

·        Spoon the jelly into your sterilized jars and seal