Quince jelly and quince paste

Ingredients for 1 servings:

• 1 ½ kg quince(s)
• 8 tbsp lemon juice
• Orange juice as needed
• 300 g gelling sugar 3:1
• Sugar as needed
• possibly wafers
• possibly desiccated coconut

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

no leftovers

Rub the quinces with a paper towel to remove the white fuzz. Combine the lemon juice and 2 liters of water in a bowl. Remove the stems, blossoms, and cores. Cut the quinces into large pieces, then add them to the prepared lemon water to prevent discoloration. Once all the quinces have been cleaned, bring 500 ml of the lemon water to a boil with the quince pieces, and simmer the quinces over low heat for 30-40 minutes until soft. Strain through a cheesecloth, ideally overnight. The best way to do this is to turn a stool upside down, tie the cheesecloth securely around the four feet, place a pan underneath, and pour the quinces into the cheesecloth. Top up the collected clear quince juice with orange juice, if necessary, to make up to 900 ml. Add the gelling sugar and stir with a wooden spoon, then bring to a boil. Once boiling, simmer for 3 minutes while stirring. Immediately fill prepared jars to the brim. Close the jars and let stand upside down for 5 minutes. Measure the quince remains from the cloth and place them in a large saucepan. Add the same amount of sugar (as quinces) and mix well, then bring to a boil. Simmer for about 1 hour over medium heat, stirring frequently. Then spread the quince puree onto a baking sheet lined with baking paper and place in a preheated oven at 100°C for about 2 hours. After baking, turn the quince paste out onto a board and remove the baking paper. For quince paste with wafers, arrange large rectangular wafers on the bread and stick them on. Turn over and stick wafers on the other side as well. Let rest and cut into small pieces. For quince paste with coconut, cut the quince paste into small pieces and roll each piece in desiccated coconut. This bread is a delicious treat during the Christmas season and will keep for a very long time if kept in tightly sealed containers.