QUINCE JELLY WITH APPLE AND ALOE VERA
This quince jelly is great to spread on the bread, toasts and crackers. It is also great with cheese!
Provided by ladybugbusy
Categories Dessert
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- To make this quince jelly you just need 4 ingredients, 1 kg of quince, 1 kg of apple, 1 dl of a sweet Aloe Vera drink, and 1,5 kg of sugar. Using a sweet Aloe Vera Drink is quicker than having to prepare the Aloe Vera.
- Peal the quinces and the apples and take out their seeds. Cut them into small pieces.
- Put the quinces, apples, the sweet Aloe Vera drink and the sugar in a pan. Stir the pan and simmer it for about 1 hour. Blend everything with an hand blender until the mixture looks like a puree.
- Stir it again and let the puree simmer for 10 minutes. After those 10 minutes put a little bit of that jelly in a plate. Draw a road in the middle of the jelly with a spoon and see if that road stays like that. If it doesn`t stay like that continue to stir the puree. When it stays like that your quince jelly with apple and Aloe Vera is ready to put in a sterilized bowl.
- Put a vegetable paper on top of the quince jelly with apple and Aloe Vera. Let it cool, and then you may eat it!
- It is really tasty!
Nutrition Facts : Calories 689.5, Fat 0.3, Sodium 6.5, Carbohydrate 179.1, Fiber 4.3, Sugar 160.1, Protein 0.7
QUINCE JELLY
I'm lucky to often get quinces. I went in search of a recipe to make jelly yesterday and found this on lynwood preserves. I made a recipe and a half and am posting that version here. Prep time doesn't include the time taken to strain the liquid initially.
Provided by JustJanS
Categories Jellies
Time 1h
Yield 2 litres
Number Of Ingredients 4
Steps:
- Wash the quinces, scourer off the down, and then quarter them roughly. Put the cut up quince into a preserving pan with the water and simmer long and slowly until they become soft. It can take over an hour to reduce well.
- Strain through a jelly bag overnight (by jelly bag, I mean a tea towel or very fine sieve - whatever you have at your disposal that fits within that criteria will be fine). Do not force the juice, as it will make it cloudy.
- Measure the juice into the preserving pan, and for each 600 mls of juice add 375g caster sugar. Bring juice to simmering point, add the sugar and the strained lemon juice. Dissolve over a very low heat. Boil fast and begin testing for a set after 10 minutes. When soft set is reached, pour into small, sterislised, hot jars and seal.
- This jelly stiffens during storage, and looks like a ruby jewel in the jar. It is delicious is served with lamb or boiled or baked pork, or simply as jelly with toast and butter for breakfast.
Nutrition Facts : Calories 891.5, Fat 1.9, SaturatedFat 0.2, Sodium 107.6, Carbohydrate 241.2, Fiber 32, Sugar 3.1, Protein 7.4
QUINCE JELLY
Serve this rose-coloured quince jelly as part of a cheeseboard, or alongside pork or game dishes. It's a great way to use up a glut of the fruit
Provided by Katy Gilhooly
Time 2h20m
Yield Makes 2 x 350ml jars
Number Of Ingredients 4
Steps:
- Put the quince and lemon peel and juice in a large, deep saucepan. Cover with water (you'll need about 3.2 litres) and bring to the boil. Reduce to a simmer and cook for 1 hr 30 mins until the quince is very soft.
- Line a colander with muslin cloth, and put over a very large saucepan or heatproof bowl. Tip the quince into the lined colander, cover with a clean tea towel and leave to strain for 4-8 hrs until all the juice has dripped out. Discard the pulp, then measure out the strained juice and transfer to a large, deep saucepan (the jelly will bubble up high as it cooks). Add 500g sugar for every 600ml juice.
- Bring to the boil over a low heat, stirring to dissolve the sugar. Bring to a rapid bubble and cook until the temperature reaches 105C on a sugar thermometer. Remove from the heat and stir in the orange blossom water, if using. Ladle into hot sterilised jars and seal. Will keep in a cool, dark place for up to a year.
Nutrition Facts : Calories 34 calories, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.1 grams fiber
QUINCE JELLY
A traditional quince jelly recipe, using lemon scented geranium leaves, given to me by my Greek neighbour here on the beautiful Island of Crete. A wonderfull addition to any cheese board or pork dish.
Provided by aretecrete
Time 3h
Yield Makes Jars
Number Of Ingredients 3
Steps:
- Firstly, I wash and chop up enough whole quinces to fill my biggest pan, I don't bother weighing them as I am only interested in the amount of juice I have at the end.
- Pour in enough water to cover and boil until soft, approximately 2 hours.
- Pour the whole mixture into a clean, ironed, pillowcase. I iron on a high heat just before I pour in the mixture.
- Here comes the tricky bit, tie the top of the pillowcase with string and then tie the string to an upturned chair. I place a large bowl or pan, big enough to catch all the drips, underneath and place a cloth over the whole thing to keep the flies off. Leave to drip overnight.
- Measure the amount of fluid you have in the pan next day and add 500g of white granulated sugar for each 600ml of juice.
- Throw in a few lemon scented geranium leaves and the juice of one lemon. Boil until it reaches setting point, I find this by spooning some of the juice onto a cooled plate and looking for the wrinkles on top. Don't worry if you get the setting point wrong and you find your jellys not set the next day, just pop it back into the pan and boil again.
- Remove the geranium leaves and spoon off any scum on the top. Pour the, now beautiful red coloured, liquid into sterilized jars. I sterilize mine by boiling them for 10mins and then once filled with the hot liquid, screw the lids (also boiled with the jars) on tightly. I then turn the jars upside down and leave for about an hour before turning them upright again.
- All done, just remember the jelly tastes better if you can leave it for a few weeks.
QUINCE JELLY
I found this recipe on another site and have not made it myself. I have not tried it and cannot tell anyone any more about it, just saw someone asking for a recipe for this.
Provided by carnation037
Categories Jellies
Time P2DT55m
Yield 4-5 jars, don't know really, 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Wash quinces well to remove the fuzz; peel and core.
- Slice quinces into preserving pan; and add 2 cups water; set aside and do not be concerned if quince discolours.
- Place peels and cores into a pan with remaining water and boil for 30 minutes.
- Strain and make liquid up to 2 cups with water.
- Add liquid from peels to sliced quinces in pan.
- Bring to the boil and simmer gently for 1 hour until quince flesh is very tender.
- Scald a large piece of cheese cloth or doubled butter muslin, wring out and drape over a deep bowl.
- Pour quince and liquid into clean cloth and gather up ends.
- Tie with string and suspend over bowl; and secure to a fixed object so that juice can drip slowly into bowl.
- Leave for 24 hours- do not squeeze bag to hasten dripping as this will make jelly cloudy.
- Measure juice into clean preserving pan.
- For each cup of juice add 1 cup sugar.
- Stir over heat till sugar dissolves, add lemon juice and washed geranium leaves and bring to a boil.
- Boil rapidly for 25 minutes, skimming frequently.
- Test a teaspoonful on a cold saucer and leave to cool.
- Run finger across jelly in saucer- setting point is reached when surface wrinkles.
- Note--It is advisable to remove pan from heat while jelly is being tested as you may overcook the jelly.
- Remove leaves and ladle hot jelly into hot sterilized jars.
- Seal when cold.
Nutrition Facts : Calories 339.7, Fat 0.3, Sodium 15, Carbohydrate 89.3, Fiber 4.9, Sugar 50, Protein 1
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