Quince jelly with gin

Ingredients for 1 servings:

• 900 ml pear quince juice
• 2 tbsp lemon juice
• 1 kg sugar
• 1 sachet of Gelfix 1.1
• 2 dl gin per 200 ml jelly

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

The juice for this jelly was obtained as follows: Zest 2 kg of pear quinces, cut them into pieces, cover them with water, add the juice of one lemon and boil for about 45 minutes until the quinces are very soft. Strain overnight through a cheesecloth. This yielded 1.65 liters of juice. Take 900 ml of this, bring to a boil with the lemon juice and the Gelfix mixed with a little sugar. Add the remaining sugar and boil briskly for at least another 4 minutes. Pour the jelly into jars and, before sealing, add a shot glass (2 cl) of gin for every 200 ml of jelly. Seal the jars and shake briefly. Do not add more gin, rather a little less, otherwise it will be too intense. The result is a firm, golden-yellow jelly with a fruity, tangy note.