Quinces ripen in late autumn and boast an aroma that sets them apart from other fruit. Here is the for sure jell recipes – sure jell recipes jams jellies.
They are often left to mature for a few more weeks in the pantry.
Quinces can be used in various recipes, the best known are sweets. The easiest way to consume them is to cook them in a little water with a little cinnamon and serve them as a dessert or snack.
In addition to jam we can also prepare jelly, useful for garnishing cakes, flavoring desserts or to spread on a simple toast for breakfast.
Quinces are a very interesting fruit: they are fragrant, they ripen slowly, in desserts they can replace apples. The quince is a plant with dark green foliage and in spring it cheers us with a pinkish white bloom. It was often planted between apple and pear trees.
Unfortunately, quince apples have disappeared from the markets in recent years and are difficult to find. The hard texture of the fruit causes a long cooking time. The quince is a plant that requires little care, probably the only care it would really need, would be a good pruning to prevent it from growing too tall.
If this year you would like to bring quinces back to your kitchen, try asking them among your acquaintances who live in the countryside. You probably won’t have a hard time finding someone who has a quince in the garden (or grandma’s) and can’t consume all the fruits of it.
And what about restaurants? Quince may reappear in the form of rolls, spoon desserts and hot sauces. The possibilities are many,
Equipment Sure Jell Recipes – Sure Jell Recipes Jams Jellies
- 1.5 kg of quince
- 2 l water
- 1 tablespoon of fresh lemon juice the grated rind of an organic lemon
- ¼ star anise
- 720 g of sugar for 1 liter of liquid
- Peel the quinces, remove the seeds and cut them into wedges. Put the skins, seeds and cloves in a pressure cooker or in a normal pot and cover everything with water. Add the lemon juice, zest and star anise. Cook under pressure for 45 minutes. In a saucepan the quince softens for about one to two hours, retaining its shape.
- Drain the liquid using a colander and clean gauze, taking advantage of the maneuver to measure the amount of liquid. Throw away the skins and seeds. For every liter of liquid, add 720 g of sugar.
- Put the sweetened liquid on high heat and bring it to a boil, continuing for 10 minutes. Pour the gelatine into the sterilized preserves and close them tightly.
We are already a little peckish. And you?