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Quince jelly

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Ingredients for 4 servings:

  • 2 kg quince(s)
  • 1 ½ liters of water
  • 2 stalk(s) cinnamon
  • 1 lemon(s)
  • Ginger
  • 1 pack of gelling sugar 3:1

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 15 minutes

For 4 jars (250 ml each): Zest and core the quinces, and cut into small pieces. Squeeze the lemons. Finely chop 2 pieces of ginger (the size of a nut). Place everything in a large pot along with the cinnamon and pour in the water. Simmer for about 1 hour. Hang a sieve – lined with clean cheesecloth – over a pot, pour in the soft-cooked quinces, and let the juice run off. Measure out 1.5 liters of juice and bring to a boil in a pot with the preserving sugar. Simmer until the jelly thickens and begins to set. If necessary, test the setting on a plate. Then pour into clean jars and leave them on the lid for a while.

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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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