Jams, jellies and preserves made from quince are delicious!
- 1 kg of quince
- 1 lemon juice
- 800 grams of sugar per liter of quince juice
- Clean and remove the fluff from the quinces.
- Peel, remove the core and seeds and set aside.
- Cut them into eight pieces.
- Place the peels and seeds in a bag made with thin cloth and tie.
- In a deep bowl, place the bag with the peels and cut fruits.
- Cover with 3 liters of cold water.
- Bring to a boil.
- Lower the flame and let them cook until the quinces are cooked, but not broken down.
- Remove, place in a bamboo sieve and let it drain, collecting the juice.
- Also extract all the juice contained in the bag.
- Reserve the fruit mass that remained in the sieve and use it to make marmalade.
- Measure the collected juice, adding 800 grams of sugar per liter and heat it together with the lemon juice.
- Keep the flame high, stirring frequently and skimming off any foam that forms.
The jelly will be ready when it runs in a continuous stream, without forming drops.
Place in sterilized jars, covering tightly.
Serve with toast or biscuits.
See also the Marmalade recipe
The consumption of quince in sweets or jams should be done in moderation by people who suffer from diabetes.
Yields 800 grams of jelly.
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