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
Quince / Ornamental Quince Jelly with Apple Juice
Quince / Ornamental Quince Jelly with Apple Juice

Instructions

  1. 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.
  2. Then let the purée run off on a cloth overnight.
  3. 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.
  4. 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.
  5. 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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