3 Recipes Quince Jelly

Enjoy the season of quinces, and take the time to make quince jelly! Will please kids and adults alike.

3 Recipes Quince Jelly

Take advantage of this time to make quince jelly! In addition to delicious and perfect for the cold weather, it leaves a scent wonderful for the house.

Kids and adults will love the power and delight tostinhas and biscuits with quince jelly. Has where to take note? We have revenue ideal for all tastes.

3 RECIPES QUINCE JELLY

1. QUINCE JELLY IN THE PRESSURE COOKER

Loves quince jelly, but never have time to do? Now there are no excuses. This recipe for quince jelly is very quickly.

– Ingredients –

  • The bark and seeds of the quinces
  • Water to cover the peels
  • Sugar in equal weight to the volume filtered

– Mode of preparation –

  1. Take the husks and the seeds of marmelhos the boil, boil for about 15 minutes in the pressure cooker in enough water to cover.
  • Remove and strain through a loop of metal mesh, by pressing them with a wooden spoon to extract all the juice and jelly from the hulls.
  • Measure the volume obtained and mix with the equivalent weight in sugar.
  • Boil 4 to 5 minutes and put in bottles properly sterilized, with lids mechanical. Cover immediately and turn them in with the lid down. When cold, you can come back.

2. QUINCE JELLY, TRADITIONAL

If you are a fan of traditional recipes, this is the recipe for quince jelly that has experience. Take note and put hands to the work!

– Ingredients –

  • 1kg of Bark and Lumps
  • 1.5 l Water
  • 1kg Sugar (for every 1l of syrup from the cooking)

– Mode of preparation –

  1. Bake the peels and the cores in water for 30 to 40 minutes. Strain the liquid through a loop network with a cloth, so as to retain the impurities.
  • Measure the syrup from the cooking and add the sugar, in the proportion of a pound of sugar to a litre of syrup.
  • Take the syrup with the sugar boil on low heat until you get the consistency you want. Test, pouring a little in a dish and leaving it to cool. If, when passing the scoop through the middle of the jelly, and she slide as well, is already good!
  • Remove from the heat and pour immediately into jars sterilized.
  • Fill them up to the top so that the cover is in contact with the jelly. In this way, there will be no air inside the container when this is closed.
  • Close it after and turn the bottle counterclockwise to create a vacuum.

3. QUINCE JELLY IN THE THERMOMIX

Fan of the wonderful kitchen robot thermomix? So this is the recipe of quince jelly that’s right for you.

– Ingredients –

  • 800g Quince (seeds of the leftovers of the marmalade )
  • 450g Water
  • 1/4 Quince (c/ – peel, cut into pieces)
  • 400g Sugar

– Mode of preparation –

  1. Place in the cup of the apricot and water, and schedule 15 min/100°C/spd 1.
  2. Strain the liquid through a belt loop of fine mesh.
  3. Weigh the cup 400 g of the liquid poured off, add the quince and chop and blend 1 min 30 sec/spd 9.
  4. Add the sugar and program 40 min/Varoma/vel 1 (TM5: 120 ° C), place the basket on the lid instead of the measuring cup to avoid splashing.
  5. Check the point of the jam (see tip), remove to jars hermetically-sealed pre-sterilized and close well. Store in a cool, dry location.

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