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Tipsy quince jelly

updated

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Ingredients for 4 servings:

  • 2 kg quince(s)
  • 1 packet of gelling sugar (2:1)
  • 1 dashes lemon juice
  • 4 cl orange liqueur or apple liqueur or rum

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Juice the quinces in an electric juicer. Measure 750 ml of juice and prepare the jelly according to the package instructions for the gelling sugar, pour into jars, and seal. The quince jelly gets a special kick from a small shot of orange liqueur (I use Le Favori Triple Sec here), or alternatively, “Bad Apfel” apple liqueur or Stroh 80. Since I also make kid-friendly jelly without a shot, I find that the alcohol version sets a little faster—so do the setting test and adjust if necessary. I’ve done several tests with the electric juicer (cold) and the steam juicer (hot). The bottom line is, it makes almost no difference to the jelly.

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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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