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Monk Efrem Băndărică from Dervent Monastery shares a recipe for a beloved autumn dessert, quince jelly. Key ingredients include quinces, sugar, and lemon juice. The preparation involves washing and cutting the quinces, boiling them, and straining the juice without pressing the fruit for clarity. The jelly's consistency is checked by placing a drop on a cold plate. Proper boiling time is crucial to avoid a hard texture. Finally, the jelly is stored in clean jars using a safe preservation method.