Summary
| Prep Time | 15 mins |
| Cook Time | 4 mins |
| Total Time | 19 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
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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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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