- 2 1/2 kilos of quince
- Juice of 1 lemon
- 3-4 leaves of sweet-scented pelargonium
- Wash well under plenty of running water.
- Peel, cut in half or quarters and remove the center core with the pits.
- Place the cut quinces in a pot and pour enough water to cover them.
- Bring to boil over high heat, then cover the pot, lower the heat and cook until they are soft.
- You can try them by piercing them with a needle and if they fall off they are cooked.
- Once the quince pieces are cooked, drain the water and use a food processor or a blender to purify them.
- Measure the purified quinces putting it in a pot and for every 1 1/4 cup of quince puree add 1 cup of sugar.
- There is no need to add any water because the quince absorbed enough water.
- Place the pot on low heat and stir occasionally until the sugar is dissolved.
- Once the quince jam starts getting thicker, add the lemon juice and sweet-scented pelargonium and stir more frequently with a wooden spoon until you get the desired thickness.
- Remove the pot from the heat, remove the pelargonium leaves and spoon transfer the jam into sterilized jars.
- Let the Marmelatha Kithoni (Quince Jam) in the jars cool down completely and refrigerate.