Quince and Apple Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 7 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 10 quince (s)
- 6 apples
- 1 kg preserving sugar 2:
Print Recipe
Pin Recipe Instructions
- Wash the quinces and apples and cut into pieces with the skin and seeds. Put both together in a large saucepan and add enough water to just cover the fruit. Then bring to the boil and cook until the fruits are soft.
- Remove from heat, cover with a cloth and let stand for a few hours. Then pour into a large sieve and collect the liquid. Do not squeeze it out or the jelly will become cloudy.
- Now stir in the sugar and bring the fruit juice to a boil, then let it simmer for another 2 minutes. Now you fill everything into the prepared jars, close them and turn them upside down for 10 minutes. In the case of jelly, you take 500 g of sugar per 750 ml of fruit juice
- Another tip from me: I freeze the finished jam jars afterwards. This way the jam keeps its beautiful color and it tastes freshly cooked even after six months.
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