John Myers
Quince Jelly, Refined with Cloves and Vanilla
The perfect quince jelly, refined with cloves and vanilla recipe with a picture and simple step-by-step instructions.
- 3000 kg Quince fresh
- 400 ml Apple juice
- 700 g Preserving sugar 2: 1
- 2 piece Cloves
- 1 Bit Bourbon vanilla
- 1 Sachets Citric acid
preparing the quinces
- Remove the “furry fluff” of the quinces with a dry cloth. Then cut off the stem and flower ends, quarter the fruit and put it in the juicer (I have the simple and classic one from Weck). Depending on the degree of ripeness of the quince, there is more or less juice. For me, 1 liter of good quince juice came out of the hose.
- Put all the ingredients in a tall saucepan. Now fill up to 1400 ml with mild apple juice, add 2 cloves and an approx. 2 cm long piece of the Borbon vanilla, stir in the preserving sugar and citric acid and then put it on the stove.
- While the mass is boiling, prepare the glasses.
- When the mass has boiled vigorously for a good 4 minutes, fish out the cloves and vanilla (do not throw away the vanilla, you can dry it, grind it finely and use it again), then make a gelation test. When the mass has gelled, pour it into clean glasses.
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