Quince jelly
Quince jelly is a delicious and easy-to-make delicacy.
Ingredients:
2 kg of quinces
1 apple (optional)
2 liters of water
juice of 1 lemon
700 g of sugar
Preparation:
1. Wash the quinces and cut them into cubes, without peeling or removing the seeds. Do the same with the apple.
2. Place the quinces and apple in a large pot and add the water.
3. Simmer over low heat until the quinces become soft and change color, approximately 1-1.5 hours.
4. Strain the mixture through a fine sieve or cheesecloth, pressing to extract as much juice as possible.
5. Measure the juice obtained and pour it back into the pot. Add sugar, in a ratio of 1:1 (1 liter of juice to 1 kg of sugar) and the juice of one lemon and mix well.
6. Boil over medium heat until the syrup begins to thicken and acquire the consistency of a jelly, about 30-45 minutes. Stir constantly to avoid sticking.
8. Pour the hot jelly into sterilized jars and seal tightly. I prepared a small amount and did not use sterilized jars. I will keep the jelly refrigerated until we consume it.
Let the jars cool to room temperature and then store them in a cool, dark place. Quince jelly is perfect to be enjoyed on toast, pancakes or even as a filling for cakes.
I hope you like the recipe!
With love,
Emilia! ❤️
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