Quince-Pear Gelée

Ingredients

• 4 large quinces
• 4 Williams Christ pears
• 1 walnut-sized piece ginger
• 100 ml White wine
• 500 g 3:1 gelatin sugar
• 1 packet citric acid

Instructions

1. 1.

   Rub the quinces with a dry cloth. Cut them into rough pieces, keeping the skin and core, and place in a pot. Wash the pears and cut them similarly; add to the quinces. Peel and dice the ginger, then add it to the pot. Pour about 1.2 l water into the pot and add the white wine. Bring to a boil, cover, and simmer gently for about 45 minutes.

2. 2.

   Meanwhile sterilize jars with lids by boiling them in a large pot of hot water for about 10 minutes. Remove the jars from the water and place them upside down on clean kitchen towels to cool.

3. 3.

   Place the quinces with their liquid into a fine sieve and gently press them with a spoon to release more juice. Collect the juice. Alternatively, line a sieve with a cheesecloth, pour the quince mixture over it, and catch the liquid.

4. 4.

   Measure 1.2 l of the collected liquid and mix with the gelatin sugar in a pot. Boil according to package instructions until bubbling. Add the citric acid. Skim off any foam, then fill the jars completely with the gelée using screw caps. Seal the jars and set them upside down on the work surface for about 10 minutes.