Quince Fruit Jelly made without gelling sugar - Quince Jelly Recipe

Recipe for about 2 jars / about 700g
(260kcal/100g)

Ingredients:
4x Quince (ca. 1000g)
1L Water (1000g)
2 Cup Sugar (350g)
4 Tbsp Lemon juice (25g)

Preparation method:
- Wash the quinces thoroughly under running water with a brush.
- Cut the quinces in half, remove the fly, stalk and any rotten spots and roughly chop them and put them in a pan.
- Bring the quinces to the boil with 1L of water in a pan with a lid and then cook on a low heat for 1h with the lid on.
- Do not open the lid after cooking and leave the pan at room temperature for 24h.
- After 24h, bring to the boil again and cook on low heat for 30min without the lid.
- After 30min, drain through a fine sieve into another pan.
- Boil down the juice with 2 cups of sugar and 4 tablespoons of lemon juice for about 20min on high heat.
- Remove the white foam every now and then with a skimmer.
- Boil down until the juice thickens and gets a nice golden / dark yellow to red colour, surely goes 20min+.
- As soon as the juice is thick enough, pour some juice onto a small plate and spread it out, the juice should thicken immediately and only flow slowly.
- Skim one last time and pour into very clean jars sterilised with hot water and seal immediately.
- Cover the jars with a kitchen towel and leave to cool completely.

Notice:
- The cooked quinces can be passed through a food mill and used in a variety of ways as quince mousse.
- Do not boil down the juice too long at the end, otherwise the jelly will turn dark brown and taste a little like caramel.
- If the jelly does not gel after it has cooled down, boil it down for another 5 minutes and bottle it again.
- If you want to be on the safe side, you can also use gelling sugar, which takes less time to boil down at the end and gives you more jelly at the end.

Quince jelly tastes best on bread with butter on Sunday morning :D
It can also be used in many ways in autumn dishes such as red cabbage, sauces for venison or desserts.

Preparation time: 20min
Cooking time: 1h 50min
Start to Finish: 30h 10min

Shelf life:
The quince jelly can be stored unopened and unrefrigerated for at least 1 year.
Opened, it can be kept in the fridge for 3-4 weeks.
As long as it is not mouldy it should be ok :D

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