Name: Quince jelly
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Yield: 560 g
Cuisine: French
Ingredients: 1 kg 700 g quince; ½ lemon; 280 g caster sugar; 10 g jam gelling agent

Step by step recipe

Step 1 - ⌛ 2 min.

Wash 1 kg 700 g quince.

Step 2 - ⌛ 7 min.

Cut them into quarters, no need to remove the core, the centrifuge will do all the work.

Step 3 - ⌛ 1 hour

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.

Step 4 - ⌛ 5 min.

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.

Step 5 - ⌛ 3 min.

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 10 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.

Step 6 - ⌛ 5 min.

Pour the quince juice into a saucepan over high heat and bring to a boil.

Step 7 - ⌛ 1 min.

Add the sugar all at once.

Step 8 - ⌛ 7 min.

Mix well and bring to a boil.

Step 9 - ⌛ 1 min.

Add the sugar + gelling agent mixture.

Step 10 - ⌛ 3 min.

Stir again (it may foam) and bring back to a boil.

Step 11 - ⌛ 5 min.

Keep boiling for 3 to 5 minutes, then turn off the heat.

Step 12 - ⌛ 4 min.

Pour into jars, close the lids...

Step 13 - ⌛ 2 min.

...and turn over to sterilize the contents.

Step 14

Put back in place, let cool, your jelly is ready.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	< 1 g	25 g RDI=9 %	< 1 g	104 kcal RDI=5 %	437 kJ RDI=5 %
Whole recipe	9 g RDI=13 %	494 g RDI=186 %	9 g RDI=12 %	2,078 kcal RDI=104 %	8,700 kJ RDI=104 %