John Myers
Grandma’s Quince Jelly
The perfect grandma’s quince jelly recipe with a picture and simple step-by-step instructions.
Utils
- Sieve
- Cheesecloth or kitchen towel
- Jam jars washed out with hot water
- Big pot
- 1 kg Quince fresh
- 500 g Preserving sugar 2: 1
- 1 Lemon
- Water
- Quilts have a more or less felty down, so rub the fruits well with a kitchen towel before processing. Then wash the quinces well
- Remove the flower bases and stems and cut the quince with the skin and core into smaller pieces
- Put the quince pieces in a larger saucepan and pour in enough water that the quinces are just covered with water
- Bring everything to a boil and then simmer over a low heat for about 60 minutes
- When the quince pieces are soft, it is best to leave the pot to stand overnight. The juice turns a nice orange color and the taste is also much more intense
- Then cover a sieve with a damp cheesecloth or tea towel and strain the juice. Do not squeeze out the cloth, the jelly would become cloudy
- Now put 700 ml of the collected juice in a large saucepan, add the juice of a lemon and the preserving sugar
- Mix well, bring everything to the boil and let it simmer for 4 minutes
- Place a small plate in the freezer and after 4 minutes make a gelation test by placing a tablespoon of the jelly on the cooled plate
- When it is firm enough, pour into the prepared jam jars. If not, cook a few minutes longer. Close tightly with the screw cap and allow to cool. When it cools, the hot content contracts and a vacuum is created. The lid cracks when you open it later. You can turn the filled jars upside down for a few minutes, the lids of the jars are sterilized, any germs are killed and the jelly can be kept longer
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