Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Stewed quince
Quince jelly
Utensils
4 glasses, each approx. 300 ml
How it's done
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Stewed quince
Rub the quince clean with a towel, remove the bud. Cut the fruit into slices, place in a pan with the water and bring to the boil. Cover and cook for approx. 30 mins. until soft. Remove the pan from the heat, cover and leave to stand for approx. 8 hrs. or overnight.
Quince jelly
Reheat the stewed quince, pour through a cheesecloth or jelly bag while still hot, drain (do not squeeze otherwise the jelly will become cloudy). Bring the quince liquid to the boil with the sugar and lemon juice while stirring constantly, boil fast for approx. 45 mins. (test to see if the jelly will set). Ladle the jelly into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the jars with screw-top lids, leave to cool on an insulating surface.
| Shelf life: | Store the jelly in a cool, dark place for approx. 12 months. Once opened, keep the jar in the fridge and consume quickly. |
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