Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. The gelling process in the jar takes up to a week, allow the jelly to mature accordingly.
5. Tip: Incidentally, jars with a volume of up to 300 ml to 350 ml are best suited for jellies.