Quince-Ginger Gelée

Ingredients

• 1.5 kg quince
• juice of 1 lemon
• 1 walnut-sized piece ginger
• 1 kg gelatin sugar

Instructions

1. 1.

   Rub quince with a cloth, remove blossoms and stem ends, cut fruit into eighths. Peel ginger and slice thinly. Boil lemon juice with 1 ¼ l water, add quince pieces and ginger, cover and simmer for 40 minutes.

2. 2.

   Let quince cool, drain and press through a cloth to extract juice. Measure 1 l of quince juice, mix with gelatin sugar and cook for 4 minutes, skimming foam as needed. Fill hot-washed jars with the gelée and seal tightly.