Ingredients
2,5 kg quinces
800 g sugar
1 tsp (5 g) tartaric acid
Photo added on
Photo author
gigi
Method
Fruits are cut into pieces, without peel, and together with the seeds are flooded with water. Pressed well with a plate and cook until tender, but without boil. Still warm mixture is filtered through a clean cloth, without pressing the fruit. The finished juice should be about 1 liter. If more boil so that it becomes 1 liter. Boiled with sugar in court effuse over high heat stirring continuously and carefully skimming, especially toward the end of cooking. Jelly is packed hot in small, pre-heated containers and store in a cool dry place.
Containers:
Difficulty
Average
Tested
1 user
Comments
My mother made him jam best part of quince and peelings and bolls made jelly. Super is.
This is great.
I do jelly waste part (garbage) after making compost. The first picture is of my jelly from last year, and the second is the jelly I did today. The difference in color was obtained from the variety quince. Last year released a very nice deep red color, and this year became pink juice (quince buy them because mine is 2 years and this year gave birth to only one quince). So do not worry if you get light jelly or compost you-from quince is. I learned 15 years ago after one komshiyka decided to buy and to make compotes together and then divide them. 1 cubic meter of wood burned to brew compost and to get red-but alas, the result was lamentable, quince is Muffler jars, but compote remained bright. So since then I know that there are quinces red and those that are not painted.