Quince jelly Recipe

Quinces thoroughly cleaned, remove the core and coarsely chop. The fruit with the apple and lemon juice in a large wide saucepan over low heat and min approximately 45 minutes. cook until tender. The amount of strain through a sieve. You should get about 900 ml of juice. Let cool.

Mix the juice with the preserving sugar in a saucepan, and stir 4 minutes. bubbling boil. Stirring constantly. Place a drop of quince jelly on a saucer, to test whether it is fixed. If the Gelierprobe passed to give the quince jelly into clean, rinsed jars. This screw it and put on the head for several minutes. Flip it over and let cool. Variants: Herbs and spices: You can also refine the quince jelly with chopped lemon balm leaves, which they admit after cooking. Also suitable finely grated ginger. You can cook them from scratch. Alcohol: There are rum and calvados for refining.