DIFF: Medium -- PREP: 3 hours -- COOK: 1 hour and 20 mins Makes: 1 jar (350gr)
Ingredients:
950 gr Quince
4 cups Water
250 gr Sugar
Jelly to use as jam on bread or for cheese.
Method:
1
Wash the quince, remove the stems. Take out the core and cut into big pieces
2
Put the quince pieces in a large stockpot with a thick bottom and add the water
3
Bring the water and quince to a boil, reduce heat to simmer, cover and cook for about 1 hour, until the quince are soft
4
With a potato masher, mash the quince (if the mash is too thick add some more water)
5
Place a metal strainer over a pot. Drape 2 layers of cheesecloth over the strainer. Ladle the pulp into the cheesecloth
6
Let the pulp strain for 3 to 4 hours
7
Put the juice in a thick bottomed pot. Add the sugar
8
Bring to a boil stirring until the sugar is dissolved
9
Leave to boil for 45 minutes at a temperature just above 100C
10
To check if the jelly is ready, put a half teaspoon of the jelly on a chilled plate. Allow the jelly to cool a few seconds, then push it with your fingertip. If it wrinkles up then it's ready
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