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Quince jelly with apple juice

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Ingredients for 1 servings:

  • 1 ½ kg fruit (mock quinces)
  • ½ liter apple juice, freshly squeezed
  • 1 stalk(s) cinnamon
  • 1 vanilla pod(s)
  • 1 package of gelling sugar, 1:1
  • 200 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 19 minutes

a sour wild fruit with sweet apple

Wash the mock quinces and cut into pieces. Add the cinnamon stick to the mock quinces and simmer in a pressure cooker with 200 ml of water for half an hour until soft. Then let the jam drain overnight on a cloth. Measure 0.5 l of the resulting juice and mix it with 0.5 l of apple juice and the vanilla bean pulp. Add the split pod. Mix everything with a packet of gelling sugar in a 1:1 ratio and bring to a boil while stirring. Boil gently for 4 minutes while stirring. Once the cooking time is over, fish out the pod and pour the hot jelly into well-cleaned jars with twist-off lids.

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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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