• 3 pounds quince
  • 4 cups water
  • 3 Tb lemon juice
  • 5 cups sugar
  • 1 cup thyme honey
  • 1 sprig rose geranium

Peel the quince and cut into pieces, like matchstick potatoes.  Put in pot, cover with 1 1/2 cups water and half the lemon juice and bring to a boil, cover & cook until they start to become tender 20-30 minutes. Add sugar, honey, remaining cold water and continue cooking until tender, about 30 minutes. After about 15 minutes add the rest of the lemon juice and the geranium. Test with sugar thermometer, when 220F remove from heat. Fill clean sterilized jars and cover with lids Store in a cool place.