Quince jelly

Ingredients for 1 servings:

• 100 sheets of gelatin, 7 x 23 cm OR:
• 17 bags of gelatine, ground
• 700 g juice, quince juice (or other)
• 5 tbsp schnapps (apple and pear fruit brandy)
• 400 g sugar, or more
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free, dairy-free (no spread)

Soak the leaf gelatin in cold water for about 10 minutes and then squeeze out the excess water. Or, stir the ground gelatin into 750 ml of water and let it swell. Dissolve both types in a water bath, stirring constantly. Mix 5 tablespoons of fruit brandy, sugar, and salt into the quince juice. Stir a few tablespoons of the juice into the lukewarm gelatin, then gradually stir in the rest of the juice. Pour into a roasting pan lined with baking paper and let it set. Cut into small pieces lengthwise and crosswise, or as needed. My own recipe.