Quince Fruit Jelly made without gelling sugar - Quince Jelly Recipe
Vložit
- čas přidán 6. 09. 2024
- 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
INSTAGRAM:
/ cookswiss
FACEBOOK:
/ cookswiss
TWITTER:
/ cookswiss
#Quince #Quincejelly #Cookswiss
Tags:
Quince Fruit Jelly made without gelling sugar, Quince Jelly Recipe, Quince Fruit Jelly, Quince, Cookswiss, Jelly, Fruit jelly, gelling sugar, quince recipes jam, quince jelly uses, quince preserve, making quince jelly, quince fruit jam, quince fruit, jelly food, vegan, vegan recipes, quince recipe, quinces jam, quince jelly how to make, quince jelly not setting, quince jelly on toast, quince recipes easy, quince recipes jelly, quince fruit how to eat, quince fruit recipes, how to make quince jelly, make quince jelly, quince jelly make
I enjoyed your video, I've been itching to get my hands on some quince jelly, now I can do it myself.
But, I do have a question, I might have had a little extra quince but not sure if I had enough water? By the time I did all the steps you mentioned, before diving liquid and solid, there wasn't enough liquid, it was about a quarter of a small saucepan. Can I add more water to the solid and boil it down again, then add to the liquid already strained?
Hey, Thank you for your question :)
Actually you can add more water at the beginning if you want, maybe you will get some more pectin out of the quince if you add more. I always cover them at the start, i don’t really scale it to be honest.
But the more water you add, the more you have to boil it down afterwards. It actually really depends on how much pectin you will get out of the quince while boiling. The more they have and release during cooking the more jelly you will have in the end.
However this is hard to determine and it may vary from quince to quince.
You can also add water again after straining and boil it again, strain it and add it to the other liquid, no problem.
Without jam sugar with pectin this recipe will always only yield a small amount of jelly in the end but it will be very pure, simple and natural :)
If you feel like using the boiled quince in the end, you can put them through a food mill and add some sugar to the purée and boil it again. You will have a nice quince purée jam or just purée:)
Cookswiss
@@cookswiss2024 thanks for the advice, I did add another 1ltr and boiled for an hour, then added together as instructions, and I think it worked out pretty well, came out a nice deep red, with an incredible aroma and tast 😊 Also pureed the solid and jared it, I'll see what texture it is when cooled. Thanks again, now I can enjoy my quince jelly once more. Now I want to jelly everything, pear and apple 😁😁 I wish I could send you photos.
Well done 👍🏻 Happy it worked out well 😌
I love this deep color and the incredible smell 🤩 just ate it last Sunday hehe 😜
Cookswiss
Thanks easiest recipe and I am going to try it . Once again thanks a million😀👍❤️❤️
I grew up in a small town in Switzerland , and this was always my favorite jelly , on thickly sliced fresh bread with a ton butter ;) ...beautiful Video
That is the reason why i did this Video, i love it too ;) 🥰 thx
Thanks , I am very impressed with your recipe . I am going to try it 😄once again thanks
Wow! What a recipe! The colour of the jelly looked fantastic. Really enjoyed it. Thanks for the video. There seems to be a problem with the audio though (Rectified, no issues now).
Thank you 🙏 😀
I am glad there is no Problem 😉 hehe
Hey, thanks for this, I made my jelly in a really similar way, good to know it works! Thanks for sharing :)
Hey 👋
No problem 😉 glad you liked it ☺️
wow.it is so nice
i realy like quince jam
🙏😃
Wow so good!
Well done 👍🏻👍🏻👍🏻
A question please what to do with quince meat ?!
Hey 👋
You can use a food mill to separate it from the seeds and then use it like apple purée. Or add some sugar and make jam.
I am completely amazed to see your video. So beautiful edit. You make such a fun recipe. Subscribe and stay close. Forever
Thx 🙏
@@cookswiss2024 wellcome my dear
so much work energy and sugar used !!!
Agreed, better eat the quince raw 😂
It is a hell of an ordeal making it but there is nothing more enjoyable than the quince jelly after all that work. It's my absolute favourite. 😋
What are the exact ingredients used for this jelly and could you give me links?
Hey 👋
Its in the Video and also in the discripion below 👇 the video :)
It is basically Quince, Sugar, water and lemon juice