I use the liquid drained from stewed quinces.

1 liter drained and strained liquid. Purists will strain the liquid through a fine cloth or coffee filter to obtain a crystal clear jelly. I prefer not to as I feel some flavour is lost.

Place the unsweetened liquid into a stainless steel pot and let it simmer until it has reduced to approximately 500ml. The mixture will begin to turn pale pink.

Add 20 ml lemon juice

Optional: add a few sprigs of rose geranium or 3 lightly crushed cardamom pods

If you are able to add 5ml powdered pectin.



Allow the mixture to simmer for approximately 30 minutes. The pink colour will intensify.

Now start testing to see if a gel will set. Place about 5ml of the syrupy liquid on a cold plate or saucer. After a few minutes it should form a skin on the surface that wrinkles if moved with a fingertip. If it does wrinkle, it will set as a jelly, if not continue boiling and testing until it is ready.

Optional: add a drop of food colouring for richer pink colour.

Strain the syrup through a fine sieve into sterilized bottles.

Traditionally served with roast game meats or terrines.