Autumn is the time of quince: raw, the yellow fruits are almost inedible, but they are great for making jam and jelly.
In summer, jam fans * cannot save themselves from fresh fruits that need to be boiled down: strawberries, raspberries, cherries ... And what does autumn have to offer?
That's where the quince comes in.
It is in season from
September to November
.
It is seldom to be found in the supermarket, but at weekly markets and in farm shops.
Externally and botanically, it is related to apple and pear.
A distinction is made between the
tart apple quince
and the somewhat
milder pear quince
.
In contrast to the related fruit, quinces are not suitable as raw food, their flesh is too hard and very sour.
Preserved, however, they convince with their intense aroma and valuable ingredients
like pectin and potassium.
Quinces are suitable for making
jam, juice, syrup, compote, as well as wine, liqueur and schnapps
.
24garten.de
* knows a simple recipe for quince liqueur.
But they also taste good baked in the form of desserts or as quince bread.
Quince jelly, chutney or jelly can also be served with hearty dishes, for example meat.
Read more :
Marmelicious!
Making jam is cool again
Make quince jelly yourself: You will need these ingredients
You
only
need
three ingredients
for the basic quince jelly recipe
: quince, sugar and water.
First, the fruit must be processed into juice before it can be turned into a jelly.
But you can also make it even tastier with other flavors, for example with lemon, cinnamon, vanilla pulp or ginger.
1 kg of quinces
water
1 kitchen towel or cheesecloth
500 g preserving sugar 2: 1
Mason jars with lids
Simply make quince jelly yourself: Here's how
Quinces have a
fuzz
that you must first rub thoroughly with a dry cloth or brush.
Then wash the quinces and remove the stems.
Roughly cut the fruit together with the
core
, this gives additional aroma.
Put the pieces in a large saucepan and add enough water to just cover the quinces.
Now bring everything to a boil, then reduce the temperature and simmer covered for an hour until the fruits are soft and crumble.
Line a large colander with a damp cloth and place it on a saucepan to catch the juice.
Put the cooked quince together with the liquid in the colander and let them drain for 12 hours, preferably overnight.
Do not squeeze out the cloth, otherwise the
quince juice will become cloudy
!
The next day, put the collected liquid (maximum 700 ml) back into a saucepan and add the preserving sugar.
If not enough liquid comes out, you can also
top
up
with
apple juice
.
Sterilize the mason jars by rinsing the clean jars and lids with boiling water.
Now boil the quince juice and sugar mixture again and let it simmer for at least three minutes.
Stir again and again.
Carry out the
gelling test
:
Put
a tablespoon of the stock on a small plate from the freezer.
Let the jelly cool down and check that it is firm enough.
If not, let the mixture simmer for a few more minutes and then repeat the gelation test.
Now you can pour the jelly into sterilized
mason jars
.
Close the lids tightly and turn the jars upside down for a few minutes.
Let the jelly cool completely.
Tip:
You do not have to throw away the cooked pieces of quince that have been caught: use the blender or hand blender to make
quince
puree
.
It tastes good as a dessert, sweetened with raw cane sugar or dates.
Also read:
How to make fresh jam in a few minutes - very easy
Quince jelly on bread, rolls or hearty
Jelly is not only tasty at the breakfast table, for example as a spread on home-baked bread or on rolls.
It is also delicious as a topping for waffles or pancakes and for baking cookies (for rascals, for example).
Or make your porridge fruity with a little quince jelly.
Homemade quince jelly can be
refrigerated for about 6 to 9 months
.
So you can enjoy the full fruit power even in winter.
Enjoy your meal!
(mad)
* Merkur.de and 24garten.de are offered by IPPEN.MEDIA.
Video: jam without sugar: it's that easy!
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