Instructions: Sterilize 7 half-pint jars. To sterilize jars, place them right-side up on the rack in a boiling-water canner. Fill the jars and canner with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation. Keep in hot water until needed, drain. Prepare lids as manufacturer directs.

Bring the quince and water to a boil over high heat. Reduce heat and simmer for 20 to 25 minutes, or until quince are soft. Put the mixture through a jelly bag. Place the collected and measured juice into a heavy pot and add 3/4 cup of sugar for each cup of liquid. Bring to a boil, along with the rose geranium leaves and simmer until it reaches 220 degrees F on jelly or candy thermometer

(between 1,000 to 4,000 feet, drop 2 degrees every thousand feet; at 5,000 feet cook to 211 degrees; at 6,000 feet, 209 degrees; at 7,000 feet, 207 degrees; at 8,000 feet, 206 degrees).

Skim off the rose geranium leaves, then ladle the hot jelly into 1 hot sterilized jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner 5 minutes (10 minutes at 1,001 to 6,000 feet; 15 minutes above 6,000 feet).

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