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The natural aroma of the quince gives this jelly its particular flavour. Try spreading it on a slice of bread and butter, or use it as a fragrant glaze for an apple tart.
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For 4 - 5 pots 30cl:
- 1,6kg cooking liquid(reserved
from making quince cheese)
- Juice extracted from the peelings
- 1,2 kg granulated sugar
- 1 c.à.c vanilla extract
- 1 large saucepan
28cm in diameter
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Make this jelly after you’ve made Quince cheese.
- Squeeze the muslin bag containing the skins and pips to extract the juice and add to the cooking liquid; this extract contains the pectin needed to set the jelly. Mix and then sieve.
- Weigh the liquid (here 1.6kg). Add 75% of this weight in sugar (here 1.2kg).
- Bring to the boil, then cook to 110°. The syrup should turn a pretty amber colour. During the cooking process, skim off any scum.
- To check whether the jelly is ready, a drop dripped onto a cold plate should set within a minute.
- Add the vanilla, mix and pour into sterilised jars.
See Quince cheese recipe.
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