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Greek · Preserve / ferment
Quince Jelly
A clear, rosy jelly made by dripping cooked quince through a cloth overnight. The peels and cores are boiled separately because they carry the pectin that makes it set.
- YieldServes 8 · about 3 small jars
- Hands-on1 h
- Total1 d 3 h
- Difficulty
Ingredients
- 1 kgquinces
- 1 Lwater, divided: 500 ml for the fruit, 500 ml for the peels and cores
- 660 gsugar, 220 g for every 250 ml of strained juice, adjust to what you collect
- 125 mllemon juice
- 2 leavesrose geranium leaves, unsprayed, washedoptional
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