The quince jelly is a beautiful amber coloured recipe, a delight for both the eye and the palate 😀 . This jelly is excellent for breakfast, with oat biscuits, mixed with yogurt and also accompanied with seasoned spicy cheese… In short there is no chance it’s going to be wasted.
We always prepare the quince jelly together with quince cheese, so with a recipe we use the pulp of quinces, with the second their cooking water flavored with their strong taste.
Preparing both recipes on the same day is too long, but do not worry you can freeze the pulp or juice of quince to prepare the second recipe on another day 😉 .
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- 2 kg of quince
- 1 kg of sugar
- 2 lemons
- 1 vanilla bean
Peel the quinces, brush them and and remove their center, cut into regular pieces.
Boil them in water with the juice of a lemon for 30-35 minutes, until you can easily pierce them with a fork.
Drain and put to boil the juice, for an hour until it will be almost halved in volume. Set aside the pieces of quince to prepare the <a href="/en/quince-cheese"> quince cheese </a> or an excellent tart 😉 .
Weigh the remaining juice, add half of its weight in sugar. Cook over medium-low heat for an hour until it becomes viscous (a bit like honey).
Pot your quince jelly very hot, close the jars and let cool slowly, covered by a cloth or blanket. Doing this, you can save the tedious step of sterilization in hot water, because the hot jelly will make it for you 🙂 .