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Beautiful quince jelly for the winter - how to make transparent quince jelly

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Author: Irina Rybchanskaya

Date: 08 11 2017

Hello my dear readers! The most popular fruit of the last two weeks is quince. What only people do not manage to cook from it! Quince jam recipe leads the long list of quince preserves for the winter. Today I have a quince jelly recipe for special gourmets.

Jelly taught me how to cook a longtime student friend who married a strong French cheesemaker. Quince jelly in their family was formed as a by-product in the manufacture of fruit paste or cheese (as it is also called).

Quince paste (pate de coing) is unusually good for blue mold cheeses. My French friends process quinces into fruit cheeses in great numbers. And the “stringy” cheese-makers are diligently using water from cooking fruits to prepare remarkably tasty jelly.

Then all winter they give friends and acquaintances this jelly in charming little jars. With any cookies, even simple lean biscuits, this delicacy of quince flies away like cranes in the fall - inevitably.

Ingredients

  • Quince.
  • Sugar.
  • Water.
  • A strong handsome man for quince processing (you can chop quince yourself, but it's boring and tiring).
  • Big basin.
  • Tough leather gloves to protect a man’s hands.
  • Sterile jars and caps.
  • A piece of gauze of decent size, so that it can be folded in half and it fit all the boiled quince with liquid.

How to cook

  1. Wipe quince thoroughly from fluff, wash, wipe the rest of the fluff.
  2. With a sharp knife, cut off the “ass” of the fetus, put it on a slice, and cut it in half with a knife. Firmly cut the halves again in half. As a result, we should have four pieces and "ass." It is not necessary to cut smaller - the fruits during cooking are boiled until soft.

We do not take out seed boxes from quince, do not touch the skins - leave them as they are. They have the highest content of precious pectin needed to produce jelly.

The falling mass has the habit of hooting “flopping” into gauze - take care of your hands! It is better to protect them with gloves.

My comments

  • In almost the same way, you can make jelly from Japanese quince for the winter.
  • Instead of gauze, you can take a large thin sieve, which will fit entirely above the tall dishes for draining.

Jelly will be ready only after a couple of weeks of "ripening". In hot form, it is still liquid - it is not worth digesting it!

The quality of the jelly obtained is beyond praise! Amazing reddish color, excellent consistency. Lay on the bread and enjoy! And I went to watch “Trotsky” on the big screen - the children presented the husband with a projector on her Anniversary.

I look forward to and thanks for your comments. Reposts on social networks are very welcome, provided that the writings are liked. Bye everyone!

PS A week of winter soups will begin soon - don't miss it! We will "sort" pickle, borscht, cabbage soup and other tasty things.

Always yours, Irina.

The legendary ballad of the Metallica group about love and pain in an unusual performance. Modern classics, and not only hard rock, but music in general. It seems to me.

Nothing Else Matters - Metallica - William Joseph feels the Rain

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How to make transparent jelly from quince for the winter.

When preparing fruits for jelly, feel free to use not only large ripe fruits, but a greenish trifle.

Wash the fruits thoroughly, wipe them with a hard cloth to remove plaque, cut into slices (together with the peel and core), add water and cook until softened.

The fruits themselves are no longer needed, only juice should be left. Therefore, carefully, without kneading, we filter quince.

Now, for each liter of juice, add 4 cups of sugar and boil until thickened. When the jelly is almost ready (2 minutes before removing from the stove), add citric acid (4 g per 1 liter).

While the jelly is still hot, pour it into plastic containers or small cans.

Secret: if you add sour apples during cooking, the quince jelly will be more transparent.

It is best to keep beautiful quince jelly in a cool place and without light. Even an inexperienced housewife can cope with such a simple recipe. You will prepare such a fragrant delicacy - it’s good in your soul, and it’s full in the chamber! There is something to feast on, and a husband to please, and treat guests to a cup of tea.

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