Medieval Monday – 16th Century Genoese Quince Paste / Genovesisk Kvedepasta fra det 16de Århundre

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Quince and Geranium Jelly / Kvede og Geranium Gelé

A classic English preserve recipe found in
“Harrods Cookery Book” published in 1985

quince and geranimum jelly_post

The golden, down-covered quince changes color when it is cooked to give a pinkish-amber jelly. This autumnal fruit is high in pectin and is therefore ideal for jams, jellies and preserves. For an English touch to a meal, serve with meat or poultry.

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