Our conclusion: Fantastic! The tart and fruity flavor - somewhere between lemon, apple, pear and ro

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"Sooo beautiful quince", I thought to myself recently when I saw her lying as decoration these magnificent cream storage jars specimens at my mom. I remembered also the same back to last fall, where we our culinary journey through the Styrian volcano land quince jelly tasted at >> of the distillery & Essigmanufaktur Alois Gölles and were quite impressed by the mild-bitter taste.
So I had got the "Dekofrüchte," the mom of a dear friend, already packed to go for the first time on the same day in quince jelly production. Thank you, Mom! Thank you, Karin!
A few clicks on the internet later, I knew that the quince belongs to the rose family, it tastes raw only hard and bitter, contains a high pectin and thus ideal for jellies and Marmaleden. Well then: Here is my recipe that I have adapted this by >>.
The furry bitter down the 5 quinces (which were 560 g for me) wipe with a sponge under hot water. Then eighths, core and bring in a pot with 700 ml of water to boil the fruit.
Cover and let simmer for about two hours until the fruit pieces are really soft. Now the quinces through a fine strainer strain - not squeeze, otherwise go with the whole matter and the jelly is not pretty transparent. It is best to drain overnight.
The collected quince juice in me about 240 ml, (best also pour through the strainer to prevent fruit pieces) with the juice of organic lemon were put and 200 g of sugar stirring to a boil and boil for a few minutes - get the jelly now a beautiful cream storage jars shining copper.
Gelierprobe make: Put a drop on a flat plate. If this sample is solid on cooling, the jelly is ready - then fill into clean jars, seal immediately and turn upside down.
Our conclusion: Fantastic! The tart and fruity flavor - somewhere between lemon, apple, pear and rose - and the wonderful "warm" flavor fit just fabulous autumn. That's why I'll probably go again soon in production. Because in the meantime by the five small glasses only two left .... Good luck!
oooh, quince. we got quince also a girlfriend of my mama. more specifically pear-quince. now of course all already processed cream storage jars to jam, jelly, syrup or mus. through the winter we get away with it guaranteed. with us also the beer production is soon going on, and there will probably soon ... with quince beer. it will be interesting. , D love greetings anna
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