Quince & Rosewater Jelly and Quince Paste Recipe

In a large pot, combine the quinces and water. Bring to a boil and then reduce heat to low. Simmer for 1 hour or until the quinces are soft.

Remove from heat and let cool slightly. Transfer the quinces and liquid to a fine mesh sieve set over a large bowl. Let drain for 30 minutes, gently pressing the quinces to extract as much liquid as possible.

Discard the solids and return the quince liquid to the pot. Add the sugar, lemon juice, and rosewater. Bring to a boil over medium-high heat, stirring until the sugar has dissolved.

Reduce heat to low and simmer for 1 hour or until the liquid has thickened and reduced by half, stirring occasionally.

Meanwhile, for the quince paste, transfer the drained quince solids to a blender or food processor. Blend until smooth.

Line a baking dish with parchment paper and spread the quince paste evenly in the dish. Smooth the surface and let dry overnight, uncovered.

Once the jelly has reached the desired consistency, remove from heat and let cool for 15 minutes. Transfer to sterilized jars and refrigerate for at least 2 hours or until set.

To serve, spoon the quince jelly onto plates and top with slices of quince paste. Serve with cheese or crackers, if desired.