Quince / Ornamental Quince Jelly with Apple Juice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 4 mins |
| Total Time | 19 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg fruit (quince)
- 0.5 liter ½ apple juice, freshly squeezed
- 1 stick cinnamon
- 1 vanilla pod (s)
- 1 packet preserving sugar, :
- 200 ml water
Print Recipe
Pin Recipe Instructions
- Wash the quince and cut into pieces. Add the cinnamon stick to the quince and cook in a pressure cooker with 200 ml of water for half an hour until soft.
- Then let the purée run off on a cloth overnight.
- Measure out 0.5 l of the juice obtained and mix with 0.5 l of apple juice and the pulp of the vanilla pod. Add the cut pod.
- Mix everything with a packet of preserving sugar 1: 1 and bring to the boil while stirring. Let it boil for 4 minutes while stirring.
- When the cooking time is over, fish out the pod and pour the hot jelly into well-cleaned glasses with twist-off lids.
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