{"id":47763,"date":"2025-11-08T10:23:08","date_gmt":"2025-11-08T10:23:08","guid":{"rendered":"https:\/\/www.museum-aarschot.be\/quince-jelly-i-jan-kerckx\/"},"modified":"2025-11-08T10:23:08","modified_gmt":"2025-11-08T10:23:08","slug":"quince-jelly-i-jan-kerckx","status":"publish","type":"post","link":"https:\/\/www.museum-aarschot.be\/en\/quince-jelly-i-jan-kerckx\/","title":{"rendered":"quince jelly I Jan Kerckx"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"667\" height=\"1024\" src=\"https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2025\/11\/image-3-e1763466936830-667x1024.png\" alt=\"\" class=\"wp-image-45033\" srcset=\"https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2025\/11\/image-3-e1763466936830-667x1024.png 667w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2025\/11\/image-3-e1763466936830-195x300.png 195w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2025\/11\/image-3-e1763466936830-768x1179.png 768w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2025\/11\/image-3-e1763466936830-1001x1536.png 1001w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2025\/11\/image-3-e1763466936830-973x1494.png 973w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2025\/11\/image-3-e1763466936830-508x780.png 508w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2025\/11\/image-3-e1763466936830.png 1114w\" sizes=\"auto, (max-width: 667px) 100vw, 667px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">needed:<br>14 quinces for 5 jars. <br>juice of 1 lemon<br>2 cloves<br>1 cinnamon stick<br>jam sugar (gelling sugar)<br>Method:<br>Wash and dry the quinces, remove the stalks.<br>Cut the quinces into pieces; the core and peel can be boiled along.<br>In a large cooking pot, cover the fruit completely with water.<br>Add the lemon juice, cloves and cinnamon stick.<br>Bring gently to the boil and leave to simmer quietly for 3 hours.<br>The fruit must really be cooked down to a pulp.<br>Over a pot, squeeze the cooked mass out completely through a cheesecloth.<br>Let the juice reduce to 3\/4 of the quantity.<br>Then add the jam sugar, 1 kg for 1 kg of jelly.<br>Skim off the foam and leave to stand for another 10 min.<br>Then spoon into jars, put the lid on immediately and store in a cool, dark place.<br>Quince jelly is very good for the natural functioning of the bowels. 1 teaspoon a day works wonders.<br>Enjoy!<br>Jan Kerckx<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2025\/11\/image-2-768x1024.png\" alt=\"\" class=\"wp-image-44900\" srcset=\"https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2025\/11\/image-2-768x1024.png 768w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2025\/11\/image-2-225x300.png 225w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2025\/11\/image-2-1152x1536.png 1152w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2025\/11\/image-2-973x1297.png 973w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2025\/11\/image-2-508x677.png 508w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2025\/11\/image-2.png 1200w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>needed:14 quinces for 5 jars. juice of 1 lemon2 cloves1 cinnamon stickjam sugar (gelling sugar)Method:Wash and dry the quinces, remove the stalks.Cut the quinces into pieces; the core&#8230;<\/p>\n","protected":false},"author":2,"featured_media":45033,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[],"class_list":["post-47763","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/posts\/47763","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/comments?post=47763"}],"version-history":[{"count":0,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/posts\/47763\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/media\/45033"}],"wp:attachment":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/media?parent=47763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/categories?post=47763"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/tags?post=47763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}