Quince jelly with pectin without gelling sugar

Ingredients for 1 servings:

• 1 ½ kg quince(s), ripe
• ¾ liter of water
• 500 g sugar (granulated sugar)
• 1 ½ lemon(s), juice (0.5 lemons per 1 liter of quince juice)
• 2 ½ tbsp, leveled apple pectin

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 1 hour 45 minutes

Rub the ripe quinces with a dry cloth and remove any fuzz. Place the water and the juice of one lemon in a large pot. Quarter the unpeeled quinces, removing the stems, blossoms, and any rotten parts. Leave the core of the quince (it contains a lot of pectin). Immediately add the quince pieces to the lemon water to prevent the quinces from turning brown and simmer for about 45 minutes. Let the quinces steep in the water for 12 to 24 hours. Place the quinces in a sieve lined with a cloth, collect the juice, and squeeze the quinces lightly (over-squeezing will make the jelly cloudy). Measure the juice, add 400g of granulated sugar and the juice of half a lemon (granulated sugar for clear jelly) for each liter of juice. Boil the quince juice for about 4 minutes, stirring frequently. Add 2.5 level teaspoons of pectin per liter of juice (25 grams) to 100g of granulated sugar and mix well. Add to the quince juice, stirring constantly, and cook for 1-1.5 minutes (stirring well, otherwise lumps will form). Do a set test on a chilled plate. The jelly with pectin will not be as firm as with gelling sugar! While the juice is boiling, rinse small, clean jars and their lids (twist-off lids are best) with boiling water and turn upside down to dry. Pour the hot jelly into the jars, immediately close the lids, turn upside down, and turn again after five minutes. The jelly with pectin will become even firmer after a few days in the jar. Quince jelly is also delicious without vanilla, cinnamon, anise, cloves, etc.