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Quince jelly with vanilla

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Ingredients for 1 servings:

  • 1 ½ kg quince(s)
  • 1 ¼ liters of water
  • 1 kg sugar
  • 1 vanilla pod(s)
  • 2 tsp citric acid
  • ½ bottle of pectin, liquid or gelling sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Zest and finely chop the quinces. Boil with the water for 45 minutes over moderate heat. Strain and drain, reserving the juice. Scrape out the vanilla pod. Measure 1 liter of juice, bring to a boil with the sugar, citric acid, the vanilla seeds, and the pod, and add the gelling agent. Boil for 4 minutes, then test for settling and pour into jars while still hot. If you don’t have liquid gelling agent, you can of course use regular gelling sugar.

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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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