Name: Quince and rose petal jelly
Cook time: 90 min
Total time: 90 min
Ingredients: 6 quinces (2.1kg), unpeeled, chopped coarsely; 2 litre (8 cups) water; 2 tablespoon dried rose petals; 6 cup (1.3kg) white (granulated) sugar, approximately

Ingredients

6 quinces (2.1kg), unpeeled, chopped coarsely

2 litre (8 cups) water

2 tablespoon dried rose petals

6 cup (1.3kg) white (granulated) sugar, approximately

Method

1.Combine quince, the water and rose petals in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 1 hour or until pulpy.

2.Strain mixture through a fine cloth into large bowl. Stand 3 hours or overnight until liquid stops dripping. Do not squeeze cloth; discard pulp.

3.Measure quince liquid, allow 1 cup sugar for each cup of liquid. Return quince liquid and sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil rapidly, uncovered, without stirring, about 30 minutes or until jelly jells when tested.

4.Pour jelly into hot sterilised jars; seal immediately. Label and date jars when cold.

Use unsprayed or organic rose petals in the jelly.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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