Quince and Apple Jelly

Name: Quince and Apple Jelly - Speranta O.
Ingredients: 1 kg quince; 1 kg sugar; 1 liter juice in which the quinces and apples were boiled; 1 kg apples with red skin; 2; 3 cm vanilla stick (or 3 packets of vanilla sugar); 100 ml lemon juice

Pickles - Quince and Apple Jelly by Speranta O. - Recipia

Quince and apple jelly is a delicacy that combines the flavors of autumn fruits and the tradition of homemade dishes. This dessert not only adds a touch of sweetness to everyday life but also serves as an excellent way to use leftover fruit scraps from other dishes. To make a delicious jelly, you need one kilogram of whole quinces or just the cores and peels, along with one kilogram of red-skinned apples, which will add extra color and flavor. Start by thoroughly washing the whole quinces, then slice them, being careful not to remove the core. Do the same with the apples, slicing them without removing the core. Place all the slices of quince and apple, along with the peels and cores, in a large pot. Add enough cold water to cover the fruits by 3-4 centimeters, then place the pot on the heat. It is important not to stir during boiling to avoid disturbing the juice. Once the fruits have softened, it will be time to strain the juice. Use a strainer covered with double layers of cheesecloth and pour the liquid through it. What you obtain will be a fragrant juice that you need to weigh. For every liter of liquid, add one kilogram of sugar, then bring everything to a boil together with a piece of vanilla pod and the juice of a fresh lemon. Mix well and wait for it to boil, checking the consistency. To know when the jelly is ready, you can perform the drop test with 2-3 drops of syrup on a spoon. If drops form that fall at once, then the jelly is set, but you can leave the syrup less viscous for a softer texture, similar to a jelly. Once the jelly reaches the desired consistency, pour it hot into sterilized jars. Let them cool, then seal them with lids or cover them with cellophane. The jelly will gel in the jar and can be enjoyed as a delicious dessert, accompanied by pancakes or as a filling for tarts, puddings, rice pudding, or semolina with milk. If you don't have a vanilla pod on hand, you can opt for vanilla sugar, adding it 1-2 minutes before removing the jelly from the heat. Thus, you obtain a quince and apple jelly with an unmistakable flavor, perfect for the cool autumn days.