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The most delicious Japanese quince jelly for the winter

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861
Kitchen World
Calorie content 154.4 kcal
Portions 2 p.
Cooking time 240 minutes
Proteins * 0.4 gr.
Fats * 0.4 gr.
Carbohydrates* 37.7 g
* per 100 gr. product
The most delicious Japanese quince jelly for the winter
Content

Japanese quince, or chaenomeles, is a hybrid of apple and pear, and it is not consumed fresh because of its astringency and dryness, but wonderful desserts are prepared from this exotic fruit: jam, jelly, jams and candied fruits. Making jelly from such a quince has some peculiarities: the quince is prepared, only cut into pieces, the peel is not removed and sugar is added as a preservative and gelling ingredient.

Ingredients

Cooking process

step 1 out of 7
Rinse quince fruits with running water and wipe dry with napkins.
step 2 out of 7
Then cut the quince into quarters and remove the stalks and seeds, leaving the capsules. Chop pieces of quince into thin slices.
step 3 out of 7
Transfer the quince to a bowl for making jam, pour the amount of pure water indicated in the recipe and a spoonful of lemon juice to it. Bring the quince to a boil over high heat and then simmer for 1 hour over low heat and covered. During this time, the quince will soften and become soft.
step 4 out of 7
Transfer the boiled quince to a sieve or colander and cover them with double-folded gauze. Leave the quince in a colander for at least 2 hours to drain the pure juice. It is not necessary to squeeze the quince, otherwise the jelly will not be transparent.
step 5 out of 7
After 2 hours, measure the volume of the resulting juice from quince, because the calculation of sugar for quince jelly is based on its amount.
step 6 out of 7
Pour the juice into a saucepan, add gelling sugar to it (for 1 liter of juice, 500 g of sugar), stir and cook for 3 minutes from the beginning of the boil.
step 7 out of 7
Hot sterilize small jars in advance and boil the lids. Pour the hot chanomeles jelly into jars and immediately seal it tightly with metal lids so that the jelly does not lose its aroma. Cool the jars and transfer to a storage location.
Delicious and successful preparations!

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