Quince rosehip jelly

Now that all recipients have received their gifts…

Peel and core 5 large quinces. Cover with water. Add 10 dried rosehips from the garden (after removing the stems and the dried sepals, and giving them a quick rinse).

Boil/simmer for an hour. Mash the pulp once it is soft.

Drain through a strainer into a bowl. Cover so no cat hair gets in the strainer (maybe that’s just my house). Use a nonreactive strainer like a jelly bag. The next morning, measure out how much juice you’ve gotten, and pour into a nonreactive pot. Add about half the same amount of sugar (i.e., 1/2 cup of sugar to 1 cup of juice) and the juice of one lemon. Watch carefully, and once it hits the jelly stage (I used a candy thermometer for this, as well as the cold spoon and dropping a little into cold water to see the pattern it makes) take it off the heat and put into prepared canning jars with sterilized lids.

It turned out lovely.

I have other fruit in the refrigerator, and I hope to make it into something useful later.


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