quince and rosehip jelly

Sometimes

I wish Sunday is Monday

and Tuesday

and Wednesday

even Thursday.

You might be surprised

but

sometimes

I wish Sunday is Friday 

and Saturday.

When Sunday is calm and fragrant like this one today, who wouldn't wish to have it more often.

QUINCE AND ROSEHIP JELLY

serves two

one quince, cored, and cut into about 1cm wedges (don't peel)

1/2 tbsp fresh lemon juice

water, just enough to cover the fruits

2 tbsp sugar

~

rosehip tea bag

1 tbsp fresh lemon juice

10g agar-agar 

2tsp rosewater

Place quince wedges, water (just to cover fruits), sugar and lemon in a saucepan and bring to a simmer over high heat. Reduce heat and cook gently for about 15 minutes, until quinces are tender.

Using a slotted spoon, transfer quinces between two bowls and let liquid cook for few more minutes.

Make a tea, rosehip tea in a cup (cover tea bag with 300ml recently boiled water adding sugar and lemon).

Combine tea, 250ml and liquid from cooked fruits, 250ml in a saucepan and add agar-agar. Bring to a simmer and cook for 3 minutes. Leave to cool for 5 minutes and then add rosewater. Pour liquid over cooked quinces and leave to set at room temperature for few hours.

Meanwhile you might consider making paper cranes, or do whatever suits your nature!