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Preserving: Quince Jelly, Seasoned

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 60 kcal

Ingredients
 

  • 1,5 kg Quince fresh
  • 1,5 liter Water
  • 1 piece Lemon fresh
  • 0,5 piece Cinnamon stick
  • 1 piece Star anise
  • 3 piece Cloves
  • 0,5 piece Tonka beans
  • 350 g Sugar

Instructions
 

  • Wash quilts, rub and cut into large pieces. Put in a large saucepan with the water. It is best to use a two-part saucepan with a sieve insert so that the juice can drain off straight away. Cook for about 1 hour over medium heat.
  • Now let it cool down. If you have used a simple saucepan, you now have to put the cooked quince in a fine sieve or cheesecloth and let it drain.
  • Put the collected juice (approx. 500ml) through a fine sieve into a saucepan. Squeeze the lemon juice and pour it through a fine sieve into the pot. Finely grate the tonka bean and add it along with the other spices. Stir in the sugar as well.
  • Bring to the boil and cook for about 10 minutes, stirring gently.
  • Remove the spices and pour the jelly into glasses. Close these tightly.

Nutrition

Serving: 100gCalories: 60kcalCarbohydrates: 13.7gProtein: 0.2gFat: 0.2g
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Written by John Myers

Professional Chef with 25 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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