Summary

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

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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.