- 1,5 kg quinces
- 1 lemon
– the exact amount depends on the amount of quince juice you’ll end up with + extra for garnish
Kitchen equipment needed
- large pan
- medium-sized pan
- fine sieve
- optional: cheese cloth or clean kitchen towel
- about 6 sterile jars – you can easily clean them yourself by cooking them in boiling water for a few minutes
Preparation — 1 hour
RINSE quinces and chop them into pieces. It’s not necessary to peel them or to remove the core first. ADD pieces of quince into a large pan and fill it with water, make sure they’re completely covered. Put a lid on and let it cook for about 45 minutes, or until they’re completely soft.
Use a fine sieve to get rid of the quince pieces, this way you’ll end up with a very tasty quince water. You can use a cheese cloth or clean kitchen towel for an extra clear jelly.
Finishing the quince jelly — 1 hour + waiting time
Weight the quince juice and add the exact amount of sugar along with the juice of a lemon to the juice. Bring the juice with sugar and lemon juice to a boil and let it simmer for about an hour.
You’ll notice it’s getting the consistency of jelly. The longer you’ll cook the juice, the darker in color it will become. You can easily test if the jelly is thick enough by adding a little bit to a small plate. If it’s cooled off completely, you’ll see how thick the jelly is.
Divide the jelly over sterile jars and let them cool off completely. This quince jelly is delicious with some cheese, but also great on top of pancakes. Enjoy!