Quince Jelly with Vanilla
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1.4 liters juice (quince juice)
- 1 kg preserving sugar (2: )
- 0.5 ½ vanilla pod (s), the pulp it
- 0.5 ½ lemon (s), the juice from it
Print Recipe
Pin Recipe Instructions
- Bring the quince juice with the preserving sugar and the scraped out vanilla pulp to the boil over high heat. Always stir well and let it simmer for about 3 1/2 to 4 minutes.
- Make a gelling test: Put approx. 1 teaspoon full on a plate rinsed with cold water and let it flow back and forth. If the sample does not set, add a little lemon juice to the jelly and let it boil for a maximum of 1 minute.
- Skim well and immediately fill the jelly full to the brim in clean jars placed on a damp cloth and close with twist-off lids. Turn the glasses upside down for the first 5 minutes to allow the air to escape.
- The gelling process in the jar takes up to a week, allow the jelly to mature accordingly.
- Tip: Incidentally, jars with a volume of up to 300 ml to 350 ml are best suited for jellies.
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