Quince and Geranium Jelly / Kvede og Geranium Gelé

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

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.