Ingredientes para Quince Jelly
- 1 kg quinces (about 6 medium)
- Water
- Granulated Sugar
- 2 tablespoons lemon juice
- Rose Scented Geranium Leaves
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Cómo preparar Quince Jelly
- Wash quinces thoroughly to remove any fuzz. Scrub gently.
- Peel and core the quinces. Save the peels and cores.
- Slice the peeled quinces into a large preserving pan or pot.
- Add 475ml water to the sliced quinces.
- Set aside. Don't worry if the quinces discolor slightly.
- Place the quince peels and cores in a separate saucepan with the remaining 475ml water. Boil for 30 minutes.
- Strain the peel and core mixture. Add enough water to the strained liquid to reach a total of 475ml (2 cups).
- Add the liquid from the peels and cores to the sliced quinces in the preserving pan.
- Bring the mixture to a boil, then reduce heat and simmer gently for 1 hour, or until the quince flesh is very tender.
- Prepare a large piece of cheesecloth or double layer of butter muslin. Scald with boiling water, wring out thoroughly, and drape it over a large deep bowl.
- Carefully pour the quince and liquid mixture into the cheesecloth. Gather up the ends.
- Tie the cheesecloth securely with string and suspend it over the bowl, making sure the bag is firmly attached to a fixed object. This allows the juice to drip slowly into the bowl.
- Let the juice drip for 24 hours. Do not squeeze the bag; this will make the jelly cloudy.
- Measure the collected quince juice. For every cup (237ml) of juice add 1 cup (237ml) of sugar.
- Pour the measured juice into a clean preserving pan. Add the sugar. Stir over medium heat until the sugar dissolves completely.
- Add the lemon juice and geranium leaves. Bring the mixture to a rolling boil.
- Boil rapidly for 25 minutes, skimming off any foam that forms on the surface.
- To check for setting point: place a teaspoonful of the jelly onto a cold saucer. Let it cool for a minute.
- Run your finger across the surface of the jelly. If the surface wrinkles when you push it, it's ready.
- Remove the geranium leaves.
- Ladle the hot jelly into hot, sterilized jars.
- Seal the jars when completely cooled.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
200g
Fat
0g
Carbs
29g