Quince jelly + quince paste

Ingredients for 1 servings:

• 3 large quinces
• ½ lemon(s) – the juice
• Water
• Gelling sugar, 1:1 (corresponding) for the jelly
• Sugar , (accordingly) for the quince paste

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Total time approx. 3 days 1 hour

2 out of 1 recipe

Carefully rub the quinces with a dry cloth and remove any fuzz. Prepare a bowl of cold lemon water. Cut the quinces into large pieces. Only remove the stems and the blossoms. The peel and core are retained – this adds additional flavor. Add the cut quince pieces to the lemon water as soon as possible to prevent browning. Gently simmer the quinces in the lemon water for about 30 – 40 minutes until soft (but not mushy). Prepare the jelly: Carefully, without applying pressure, drain the juice through a cloth or fine sieve. The less pressure you apply, the lighter and clearer the jelly will be. Measure the juice exactly and bring to a boil with the same amount of gelling sugar in a large saucepan over high heat. Let the jelly boil for about 3 – 4 minutes. Do a set test and note that the finished jelly will continue to set slightly in the jar. Remove the jelly from the heat and season to taste, if desired. Suitable jellies include: E.g. cinnamon, vanilla, lemon juice, cognac, various fruit schnapps or even almond flakes – depending on your taste. While still hot, fill into clean, prepared twist-off jars and seal. Preparing the quince paste: Now make the quince paste from the fruit remaining in the sieve or cloth. Cut off and remove the cores and seeds from the quince pieces. It is absolutely important that all seeds are removed. Now puree the fruit pieces very finely using a magic wand or similar tool. Add the exact same amount of sugar to the fruit puree, which now resembles applesauce. Simmer over medium heat, stirring constantly, for about 3/4 to 1 hour. Be careful – the mixture will quickly stick to the bottom of the pan. Lightly butter a baking tray or large casserole dish. Spread the thick paste on the tray to a thickness of about 1-2 cm and let it dry in a warm room for about 2-3 days. If you’re in a hurry, you can also let the quince paste dry for about 3-4 hours at about 100°C (212°F) with the oven door half-open. Cut the quince paste into small cubes or diamond shapes. Roll the cubes lightly in either granulated sugar, coconut flakes, or ground almonds. Store the quince cubes in a tightly sealed container (e.g., a tin can). Place parchment paper between the individual layers to prevent the cubes from sticking together. WARNING: While the quince cubes are delicious, they are very sweet—you have to like them. Nostradamus, by the way, even raved about them.