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Quince jelly

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Ingredients for 1 servings:

  • 2 kg quince(s)
  • 1 ½ liters of water
  • 1 kg gelling sugar 2:1
  • 3 tbsp lemon juice
  • 1 tsp cinnamon
  • 50 ml Amaretto
  • 200 ml orange juice

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 1 hour 40 minutes

Use a cloth to remove the fluff from the quinces, then remove the cores and cut into pieces approximately 3 to 5 cm in size. Mix the water with the lemon juice, immediately add the quinces, and cook for approximately 40 minutes (or 15 minutes in a pressure cooker). Filter the cooking liquid through a fine sieve and pour it into a saucepan. Add the cinnamon, gelling sugar, Amaretto, and orange juice. Bring to a boil while stirring. Once boiling, simmer for 4 minutes (stirring continuously). Immediately transfer the liquid to hot, rinsed twist-off jars, seal, and turn upside down for 5 minutes.

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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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