Quince Jelly
A fresh quince jelly recipe featuring crisp fruit from the core fruit category. Try this and more recipes from Spoonsparrow!
Ingredients
- 500 g quines (yield about 250 ml juice)
- 1 tbsp Lemon Juice
- 250 g gelatinizing sugar (1:1)
Instructions
-
1.
Wash the quines, remove stems and blossoms, and cut into cubes with skin and core. Cover with 1½ liters water, add lemon juice, and bring to a boil. Simmer gently for about 45 minutes until soft. Line a large sieve with a damp muslin cloth over a big pot, pour the mixture through, letting the juice drain. If necessary, press down so all juice exits. Allow the quince juice to cool completely. Measure the collected juice, mix with an equal amount of gelatinizing sugar, and bring to a boil in a large pot over high heat while stirring constantly for 4 minutes, never stopping the stir.
-
2.
Remove the pot from the stove. Fill clean jars almost to the brim and seal tightly immediately. Place on its side for 10 minutes, then turn upright and let cool completely.
-
3.
Serve with bread or rolls spread with butter and jelly as desired.
