John Myers
Preserving: Quince Jelly, Seasoned
The perfect preserving: quince jelly, seasoned recipe with a picture and simple step-by-step instructions.
- 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 bean
- 350 g Sugar
- 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.
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