Quince Jelly Recipe for a fine Spread
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
I would now like to introduce my most beautiful Quince Jelly Recipe to you. Quinces are processed here into a delicious fruit jelly.
As a cook and gourmet I love regional ingredients, which are partly forgotten in Germany.
Like a child, I am happy to bring such food like quince out of its shadowy existence.
This aromatic fruit has more than earned its place on the culinary stage.
The apple-like fruit is not eaten raw. That is why we prepare a fine jelly.
I wish you good luck and have fun with the re-cooking!
Table of Contents
1. Recipe Quince Jelly
Quince Jelly
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide for the preparation of quince jelly.
Ingredients
| 2 | kg | Quinces |
| 1800 | g | Gelling sugar (Gelling sugar 2:1) |
| 100 | ml | lemon juice |
| 80 | ml | orange liqueur (Cointreau) |
| 80 | ml | Calvados |
| 1 | pc | Vanilla Mark |
| 1-2 | pc | Star Anise |
| 1 | pc | cinnamon |
Instruction
Quinces cooking
Prepare Quinces
Wash and dry a good 2 kg of quinces, rub the quince skin with a cloth and remove it.
Cut the fruits into quarters with a sharp knife and remove the core.
Cut Quinces
Cut the quince quarters thus prepared into slices.
Quince cooking
Add the spices like star anise, vanilla and a cinnamon stick.
Add lemon juice, Calvados and Cointreau, fill up with water almost covered, bring to the boil and simmer for 45 minutes.
Attention, when the lid is closed the colour changes negatively towards grey!
Passing through sieve and passing cloth
Prepare to pass
Prepare the passing cloth:
Boil the cloth in a pot of boiling water and disinfect.
Never wash the cloth with detergent.
Pass quinces
Line the kitchen sieve with the cloth and place both over a sufficiently high pot so that the liquid in the pot can also drip off.
Extract
Pour the cooked quince pieces including the spices into the sieve with the cloth.
Wrap the cloth and weigh it down.
This works for example with a smaller pot, which is filled to a third with water.
Press a little and let it rest with the weight for about 30 minutes.
In this way you can squeeze the juice out of the cooked fruit bit by bit.
Juice produced
After about half an hour, squeeze the rest of the juice by turning the cloth.
From the 2 kg of fruit a good 1 l juice is produced.
Cooking with preserving sugar
Gelling test
Bring the quince juice with the jam sugar to the boil and simmer in the pot for about 4 minutes, stirring continuously with a wooden spoon.
Gelling test:
–> Pour some hot jelly onto a cold plate.
–> After a few minutes pull through with your finger.
If the jelly stops, the desired firmness is reached and you can fill up!
Fill into jars
Fill the finished jelly into cleaned jam jars and close them immediately.
Tip: Rinse the jars with vinegar essence beforehand and fill the jelly directly into the jars.
Serve
Enjoy the chilled jelly on bread or rolls with quark, cream cheese or Camenbert.
Bon appétit!
Video
Courses
Cousine
Keyword
2. Nutritional Values
3. Choose Fruits for Quince Jelly
This is what they look like, our yellow wonders. They’re the size of apples and come from trees or bushes.
4. Extract the Juice from Quinces
For each jelly we need juice. But how does the juice come out of the so-called honey fruit?
We can obtain the juice of the quince only by cooking.
Tip from Chef Thomas Sixt
Juicing by means of the usual mostly electric juicers does not produce the desired result. The fruit is raw too firm and hard.
For this reason, the quinces are pitted and cut into pieces and cooked for a good 45 minutes before being strained. A sieve and cloth are used for this. How it works exactly, I describe in the recipe below.
Attention, quinces are very hard, juicing raw destroys the best equipment, even the Thermomix miracle kettle goes into pause mode
Wonder Kettle Tip from Chef Thomas Sixt
5. Spices for a Quince Jelly
Besides the quince juice I used the following ingredients for my jelly:
- Lemon juice
- Calvados or Cointreau (orange liqueur)
- Cinnamon
- Vanilla
- Star Anise
6. Frequently Asked Questions
How can I juice quinces?
The best way to juice quinces is to juice them cooked. For this you can use my simple method with sieve and cloth as first possibility. A second option is to use a steam juicer. However, this is only available in a few households. The third way is to use a fruit press. This is probably even less common than the steam juicer.
What exactly are quinces?
The quince is a fruit from the Caucasus and also very popular in Turkey. It grows on trees and bushes. The harvest is in late summer. The yellow fruit looks like a mixture of apple and pear. Quince is firm and contains raw bitter substances. So it should be enjoyed better cooked. The quince contains many vitamins such as C, potassium, zinc and iron.
Can I prepare quince jelly in Thermomix?
Cook the quince pieces without a lid and do not use a pressure cooker! Use a cloth to strain the cooked quince pieces. Boil the cloth in boiling water before use.
Is it useful to cook the quinces in a pressure cooker?
The closed lid and cooking under pressure changes the color of the fruit juice. For a yellowish, fresh jelly, cut the fruit into small slices and cook with the lid open.
7. Other Fruit Spreads
Plum Sauce – German Pflaumenmus
Cherry Jam Recipe with 3 Ingredients
Plum Jam Recipe
Apricot Roaster Recipe for better Apricot Compote
Redcurrant Jam Cold Stirred – Easy Recipe
Red Currant Marmalade Recipe, fine Jam delicious make yourself!
Rhubarb Compote Recipe
Quince Jam Recipe for special Spread
Quince Jelly Recipe for a fine Spread
Raspberry Jam Recipe
Cranberry Compote – Preserve Cranberries
Apple Compote Recipe
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!