Jelly from quince

We offer interesting recipes for jelly from the fruits of ripe quince, but how to prepare this amazing delicacy, we will tell you in detail.

Jelly from Japanese quince is the most delicious recipe

Ingredients:

• ripe quince - 1,5 kg;
• granulated sugar - 1,3 kg;
• clean water - 3 tbsp.

Preparation

1. Each washed quince fruit, not cleansing from the peel and from the internal seeds, is ground with arbitrary slices.
2. We place them in a pan with a thick bottom and cover the entire surface of the fruit with clean water.
3. We expose this container to the hot plate of the gas stove and after the water starts to boil in it, cook the quince until it becomes soft enough and the crusts begin to peel off from it.
4. A frequent metal sieve is additionally covered with a cut of clean gauze and poured into it a boiled aromatic quince.
5. We collect the liquid in a washed metal container, and the remaining boiled fruits on the gauze are tied in a bundle and squeezed them, collecting the juice that has been allocated here.
6. We send the collected broth to the included plate and at the initial stage of boiling gradually pour sugar into it, immediately, chopping it. Having lowered the flame of fire, weld the fruit syrup to a viscous state.
7. We distribute the ready-made jelly from the fragrant, ripe quince on small roasted small jars and tightly seal them.

Jelly from quince and orange - recipe for winter

Ingredients:

• quince - 4 pieces;
• orange (large) - 1 piece;
• drinking water - 600 ml;
• fine sugar - 1 kg.

Preparation

1. We divorce it with a juicy orange and use a sharp knife to cut it into thin longitudinal segments.
2. Put them on the bottom of a stainless pot, pour all of the drinking water and immediately move the tank to the included plate.
3. Cook the contents of the pan, focusing on the quince, as we will see that its lobules already begin to disintegrate - we set the fruit off fire.
4. We throw this all into a deep colander, which we pre-cover with a half-folded cut of gauze.
5. The broth is collected in a clean pan, and then wrapped in cheesecloth slightly cooled fruit and clean hands squeeze the juice from them.
6. The collected liquid is allowed to stand for 40-50 minutes. Then carefully merge into a scoop or pan, so that the remains of the pulp that has fallen into the sediment do not rise.
7. Pour in the clarified broth fine sugar and send it to cook on the burner. We weld it so that half of the original volume remains.
8. Received jelly, unusually beautiful color, we pour over properly prepared banks and immediately roll them.