● 1 kg quince, peeled
● 700 g water
● 1 kg sugar
● juice of 1 lemon
● 1 tsp lemon zest
● 1 sprig rose geranium
Peel the quince.
Also remove the seeds with the thick part in the middle of the fruit and tie these in a piece of cheesecloth.
Grate the quince using the large holes of the grater and put the fruit in a large pot with the water and the cheesecloth pouch.
Boil for 15 minutes, and then remove the cheesecloth pouch.
Next, add the sugar and the lemon zest and boil for about 45 minutes, on medium heat.
Stir constantly with a wooden spoon to prevent scorching.
Once the jam is ready, turn off the heat and add the rose geranium sprig.
Leave the rose geranium sprig in the hot jam for 30 minutes for it to release its fragrance and then discard.
Store in sterilized jars.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready.