Photo: Klaas "Z4us" V, CC BY-SA 3.0 · source
Jelly · From Bladwijzer
Quince jelly
- Makes: ± 4 jars
- Time: 1.5 hours + overnight draining
- From: Quince
Ingredients
- 1.5 kg quinces
- ± 2 litres water
- juice of 1 lemon
- sugar: 800 g per litre of juice
Method
- Rub the down off the fruit and cut it into pieces, skin and core included.
- Cover with water in a pan and simmer gently until completely soft and pink, about 1 hour.
- Pour everything into a sieve lined with a damp cloth or a jelly bag and leave to drip overnight without squeezing.
- Measure the juice and add 800 g of sugar per litre, plus the lemon juice.
- Boil hard until the jelly sets on a cold plate, after 10 to 15 minutes.
- Skim off the foam and pour the hot jelly into clean, hot jars; close at once.
Storing: Unopened, a year in a cool, dark place; once opened, keep in the fridge.