Recepten / Recipes

  • Quince jelly

    Ingredients (4 jars):

    • 1 kilo quinces
    • 1 cinnamon stick
    • 1.5 kilo sugar (per 1 liter juice)
    • Lemon juice from 2 lemons

    Wash the quinces and chop them up in large pieces. Put them in a pan with the cinnamon stick, add water just to cover them (a little less than 1 liter). Bring to a boil. Turn down the heat and let it simmer (covered) for about an hour, or until the quinces are soft but not falling apart.

    In the beginning, if necessary remove the foam with a skimmer. Take a round colander and cover it with a clean and moist cheesecloth, then pour in all the fruit and juices. Catch all the juices in a clean pan. Let it drain overnight. Don’t press it otherwise the jelly will get cloudy. Measure the juice and add the sugar and lemon juice as indicated. Return to a boil for 5 full minutes. Ladle into 4 sterile jars and seal them.

    Tip: Delicious on bread but also goes well with game and poultry or with a piece of salty cheese!