Quince Confiture
Quince confiture is a recipe featuring fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 kg quince
- 1 untreated lemon (juice and zest)
- 200 ml white wine
- 1 kg gelatin sugar
Instructions
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1.
Rub the quinces with a cloth and wash them. Remove the stem and blossom, then cut into cubes with skin and core removed.
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2.
Place in a pot and cover with 1½ liters of water. Add lemon juice and zest, bring to a boil, and simmer uncovered for about 45 minutes until tender.
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3.
Lay a cloth over a large sieve placed over a bowl or pot. Pour the quince pieces with the liquid into it and let drain. Squeeze out remaining juice from the fruit pieces using the cloth. Allow the quince juice to cool completely, then mix in the white wine and measure the quantity. If the volume differs from about 1 l, adjust the amount of gelatin sugar accordingly. Stir this in and bring everything in a large pot over high heat, stirring constantly until it boils; simmer for 4 minutes while stirring frequently.
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4.
Remove the pot from the heat. Fill jars that have been hot-washed to the brim and seal immediately with screw caps. Place on the lids for 10 minutes, turn them over, and let cool.
