needed:
14 quinces for 5 jars.
juice of 1 lemon
2 cloves
1 cinnamon stick
jam sugar (gelling sugar)
Method:
Wash and dry the quinces, remove the stalks.
Cut the quinces into pieces; the core and peel can be boiled along.
In a large cooking pot, cover the fruit completely with water.
Add the lemon juice, cloves and cinnamon stick.
Bring gently to the boil and leave to simmer quietly for 3 hours.
The fruit must really be cooked down to a pulp.
Over a pot, squeeze the cooked mass out completely through a cheesecloth.
Let the juice reduce to 3/4 of the quantity.
Then add the jam sugar, 1 kg for 1 kg of jelly.
Skim off the foam and leave to stand for another 10 min.
Then spoon into jars, put the lid on immediately and store in a cool, dark place.
Quince jelly is very good for the natural functioning of the bowels. 1 teaspoon a day works wonders.
Enjoy!
Jan Kerckx
