In contrast to many jelly recipes, this recipe does not contain any preserving sugar. As a result, the jelly tastes much more intense and is clear - not cloudy. A steam extractor is used for juicing. The quinces should be ripe, i. H. yellow and strong smell of pineapple.
Rub the fluff with a damp cloth. Cut the quinces into approx. 2cm large cubes. Put the cubes in the juicer, put the lid on and place the juicer on the stove over the highest heat. Bring to the boil, then turn the heat down and cook for about 80 minutes. The longer the time, the yield may be better, but the juice will not gel as well. 5 kg of quince make 2 to 2.5 liters of juice.
During this time, rinse the glasses well, then dry the lids and glasses in the oven at approx. 70 ° C and preheat. Then you can start making the jelly. Use a large saucepan - a pressure cooker (without the lid) will do. Fill this 1/5 with the juice at the most. Add the juice of one lemon per liter of quince juice and 1kg of sugar. Stir and cook over high heat for about 10 minutes. Stir well every now and then. Make a gel test - it is ready when it drips very slowly from the spoon.
Take the pot off the heat. When it stops boiling, skim off the foam as much as you can. Take the jars out of the oven and fill them with jelly to the brim. If there is foam or bubbles, remove them with a teaspoon and add juice if necessary. Screw the lids onto the jars. Turn upside down for 10 minutes. Let the jars cool down overnight, clean them, then store them in a cool and dark place.
The jelly holds very well, after a year there was no noticeable change in taste. If there is a lot of juice, it can be frozen at -18 ° C in the freezer. Thaw quickly, then prepare the jelly as indicated above.
Tip:
You can make quince bread from the marc in the juicer!
Ingredients
Print Recipe
Pin Recipe