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Quince jelly

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Ingredients for 1 servings:

  • 2 quinces
  • 1 lemon(s), the juice
  • 6 apples and the juice from them (Granny Smith)
  • 500 g gelling sugar, 2:1

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

fresh, fruity spread, but also delicious with a gingerbread parfait or cinnamon ice cream

Juice the apples freshly using an electric juicer. The juice will have a slightly greenish tinge. Peel and core the quinces, cut into cubes, and pour over the lemon and fresh apple juice. Cook the quinces in the lemon and apple juice until soft. Strain the quinces overnight through a cheesecloth, reserving the juice. Mix 1 liter of juice with the gelling sugar and bring to a boil. Boil the jelly for about 3-5 minutes while still hot. Pour into twist-off jars, secure with lids, and turn upside down to cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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