250g quince roughly chopped
Juice half lemon
Two strips of lemon zest
6 Rose Geranium leaves (optional)
Place the chopped quince in a saucepan with the lemon zest, lemon juice and water. Bring to the boil and then add the sugar and salt. Stir thoroughly to dissolve the sugar, cover with a tight fitting lid and then simmer on a low heat for about an hour. Add the geranium leaves and allow to cool. Once it is cool strain through a fine sieve and bottle the syrup. (The now cooked quince are delicious with yoghurt). Refrigerate the syrup.