Quince jelly


Quince jelly
This quince jelly, with a very pronounced taste, will delight lovers of this fruit.
28 K 5/5 (2 reviews)
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Last modified on: October 23th 2022
For 1 kg 680 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Resting: 1 hour
Cooking: 20 min.
All in all: 1 hour 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 2 min.
Quince jelly
Wash 5 kgs 100 g quince.

Stage 2 - 7 min.
Quince jelly
Cut them into quarters, no need to remove the core, the centrifuge will do all the work.

Stage 3 - 1 hour
Quince jelly
Put the quarters in the centrifuge, then let the juice rest for 1 hour.

At the end of this time, the juice decants into 3 levels: the pulp at the top, the clear juice in the middle and the deposit at the bottom.

Stage 4 - 5 min.
Quince jelly
Remove the pulp from the top with a tablespoon, and discard it.

Gently pour the clear juice into a container through a very fine strainer, stopping before pouring the deposit from the bottom.

You should keep only the clear juice, then discard the sediment.

Add the juice of Ing1 to the quince juice, and weigh the whole.

Stage 5 - 3 min.
Quince jelly
Weigh the same weight of powdered sugar as the weight of juice.

Take 3 tablespoons of the sugar in a cup and mix it with 30 g jam gelling agent and set aside.

Note: The ratio of quince juice to sugar to gelling agent is very important to the success of your jelly, if you don't have exactly the quantities listed, this little calculator will help you fine tune your gelling agent weight.

Quince juice : grams

Stage 6 - 5 min.
Quince jelly
Pour the quince juice into a saucepan over high heat and bring to a boil.

Stage 7 - 1 min.
Quince jelly
Add the sugar all at once.

Stage 8 - 7 min.
Quince jelly
Mix well and bring to a boil.

Stage 9 - 1 min.
Quince jelly
Add the sugar + gelling agent mixture.

Stage 10 - 3 min.
Quince jelly
Stir again (it may foam) and bring back to a boil.

Stage 11 - 5 min.
Quince jelly
Keep boiling for 3 to 5 minutes, then turn off the heat.

Stage 12 - 4 min.
Quince jelly
Pour into jars, close the lids...

Stage 13 - 2 min.
Quince jelly
...and turn over to sterilize the contents.

Stage 14
Quince jelly
Put back in place, let cool, your jelly is ready.
Remarks
Juicing quinces is a very wasteful method, almost 80%, and it is a bit frustrating because quince is not a very juicy fruit, but you will get a very clear and fluid jelly by doing so.
Keeping: Several months in a cool place.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %1,500 RDI=140 %30 RDI=4 %6,310 RDI=320 %26,430 RDI: 320 %
Per 100 g030 RDI=2 %0110 RDI=5 %440 RDI: 5 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 1 kg 680 g : 11.40 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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