{"id":5490,"date":"2016-11-25T09:15:20","date_gmt":"2016-11-25T08:15:20","guid":{"rendered":"http:\/\/fratelliaifornelli.it\/en\/?p=5490"},"modified":"2017-12-28T11:08:22","modified_gmt":"2017-12-28T10:08:22","slug":"quince-jelly","status":"publish","type":"post","link":"https:\/\/fratelliaifornelli.it\/en\/quince-jelly\/","title":{"rendered":"Quince jelly"},"content":{"rendered":"

The quince jelly is a beautiful amber coloured recipe, a delight for both the eye and the palate \ud83d\ude00 . This\u00a0jelly is excellent for breakfast, with oat biscuits, mixed\u00a0with yogurt and also accompanied with\u00a0seasoned spicy\u00a0cheese… In short there is no chance it’s going to be wasted.
\n\"Quince<\/a><\/p>\n

We always\u00a0prepare the quince jelly together with quince cheese<\/a>, so with a recipe we use the pulp\u00a0of quinces, with the second their cooking water\u00a0flavored with their strong\u00a0taste.<\/p>\n

Preparing\u00a0both 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\u00a0day\u00a0\ud83d\ude09\u00a0.<\/p>\n

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\n\t\t\t\"\"\n\t\t\tIf you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli<\/strong> and tagging our profile @fratelliaifornelli<\/strong>. <\/a>\t<\/p>\n\t<\/div>\n\t

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\n\t\t\t\t\t\t<\/g><\/svg><\/span> Stampa<\/span>\n\t\t<\/div>\n\t<\/div>\n\t

Quince jelly<\/h2>\n\t
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\n\t\t\t\t<\/g><\/svg><\/span> Cuisine<\/span>\n\t\t\t\t\n\t\t\t\t\tEgg free, Gluten free, Lactose free, Vegan, Vegetarian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Cook Time<\/span> 3<\/span> hours<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Total Time<\/span> 3<\/span> hours<\/span>\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Servings<\/span> 8<\/span> -10 pots<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Difficulty<\/span> \"Easy\"<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
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Ingredients<\/h3>\n\t\t\t\t
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