Quince jelly

Name: Quince jelly
Ingredients: 1 kg quinces; 2000 ml water; 1 l quince cooking liquid; 1 kg sugar

Jam - Quince jelly by Luiza N. - Recipia

Quince jelly starts with fruit simmered with the peel and seeds, then strained until clear. Measure the sugar against the clear liquid, then boil it over high heat for a pale jelly that sets as it cools. I spread it on toast in a thin layer, so it doesn’t cover the crust. Preparation: 15 minutes. Cooking: 85 minutes. Resting: 30 minutes. Total time: 130 minutes. Servings: 40. About 100 kcal and 0.1 g protein per serving.

Ingredients

1 kg quinces
2000 ml water
1 l quince cooking liquid
1 kg sugar

Preparation

1. Wash the quinces well, cut them into quarters and leave the peel and seed cores on. 2. Put them in a saucepan with 2000 ml water and simmer over low heat for 60 minutes, until very soft. Don’t stir; the fruit falls apart easily. 3. Pour everything into a fine sieve or cheesecloth and leave the liquid to drain for 30 minutes. 4. Measure the liquid you get. Bring 1 l of liquid and 1 kg of sugar to a boil at a time, keeping the ratio of 1 kg sugar to 1 l liquid. 5. Simmer until the sugar dissolves, then turn up the heat and boil for another 25 minutes, until the jelly sets. Skim off the foam whenever it forms. 6. Turn off the heat and pour the hot jelly into jars. Seal them tightly.

Notes

I spread it on toast; for a walnut version, I add a few toasted walnut kernels before taking the saucepan off the heat (walnuts are an allergen). Choose yellow, firm quinces without blemishes; mealy fruit falls apart and makes the liquid cloudy. You can speed up the draining a little, but let the liquid drip through on its own, without squeezing the pulp through the cheesecloth. High heat keeps the color pale, while low heat makes the jelly reddish. The fruit left after straining can be used to make quince paste.