Pietras quince jelly and quince paste

Ingredients for 5 servings:

• 1,500 g quince(s)
• 1 lemon(s), untreated, cut into very thin slices
• 3 star anise
• 1 stalk(s) cinnamon
• 1,500 ml apple juice
• 500 g Extra gelling sugar (ratio 1:3)
• 1 tsp citric acid, heaped
• 3 star anise, per jar
• Quince(s) – Bread:
• Sugar, by weight
• Sugar, powdered or granulated sugar, rock candy, coconut flakes
• Chocolate coating, white or semi-sweet

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Jelly and confectionery from the leftovers

Wipe the quinces dry with a cloth and cut into pieces. Place in a saucepan with the lemon slices and zest, star anise, and cinnamon stick. Add enough apple juice to cover the quinces. Bring to a boil, simmer for about 40 minutes, and let cool. Strain through a sieve lined with a cloth and let drain. Measure out 1500 ml, bring to a boil, and skim off any excess foam. Stir in the gelling sugar and citric acid powder. Bring to a rolling boil. Test for settling. Immediately fill twist-off jars, each containing 2-3 star anise sprigs, with the lids trimmed. Cool upside down on a damp cloth, distributing the star anise evenly. 5-6 jars of 450g each. Quince paste: Purée the remaining quince pieces and strain. Weigh, adding sugar in a 1:1 ratio. Simmer over medium heat, stirring constantly. Reduce to a thick paste, let cool slightly. Spread 1 cm thick onto an oiled or parchment-lined baking sheet. Leave to dry on the lowest setting in a slightly open oven (with a wooden spoon wedged between the layers) for about five hours; fan-assisted cooking is helpful at first. If the paste is still too soft, extend the drying time. Cut into diamonds or cubes and roll in the desired sugar or coat with chocolate. Tips: Leftovers from quince juice production can also be used to make quince paste. The consistency is similar to that of fruit jelly.