Quince Jelly
Quince jelly is a recipe featuring fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 kg quince (yielding about 1000 ml juice)
- 40 ml lemon juice
- 1 kg gelatin sugar (1:1)
Instructions
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1.
Wash the quinces, remove the stem and blossom, and cut into cubes with skin and core intact. Cover the quinces with 1½ liters of water, add the lemon juice, and bring to a boil. Cook gently for about 45 minutes until soft. Then line a large sieve with a damp muslin cloth, place it over a big pot, pour the cooked mixture through, and let the juice drain. If necessary, weigh down the sieve so all juice passes out. Allow the quince juice to cool completely. Measure 1000 ml of juice in a measuring cup, mix with the gelatin sugar, and bring to a vigorous boil in a large pot over high heat while stirring constantly until everything bubbles strongly. Boil for 4 minutes, never stop stirring.
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2.
Remove the pot from the stove. Fill the prepared clean jars to the brim and seal tightly immediately. Let them sit upright for 10 minutes, then flip and allow to cool completely. Store in a cool, dark place.
