in Recipes

Quince jelly with vanilla

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Ingredients for 1 servings:

  • 1.4 liters of juice (quince juice)
  • 1 kg gelling sugar (2:1)
  • ½ vanilla pod(s), the pulp
  • ½ lemon(s), the juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Bring the quince juice, gelling sugar, and scraped-out vanilla seeds to a boil over high heat. Stir well and boil gently for 3.5 to 4 minutes. Test the setting: Place about 1 teaspoonful onto a cold, rinsed plate and swirl it around. If the test doesn’t set, add a little more lemon juice to the jelly and let it simmer for a maximum of 1 minute. Skim off the foam well and immediately fill clean jars, place them on a damp cloth, and seal with twist-off lids. Turn the jars upside down for the first 5 minutes to allow the air to escape. The setting process in the jar can take up to a week, so allow the jelly to mature accordingly. Tip: Jars with a volume of up to 300 ml to 350 ml are best for jellies.

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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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