Quince Jelly

Hello dear friends, today I will tell you a recipe that I fell in love with. My acquaintance with quince jelly dates back to 1-2 years. I tried it for the first time in a salad with goat cheese. That day has always been in the back of my mind.

Actually, I think I'm not doing very well for myself by preparing this recipe because I've been going and snacking since yesterday :)

Much, much more delicious than quince jelly jam (I think). It creates an incredibly harmonious taste with many fatty and salty cheeses. In fact, before I took the photos today, I stopped by the market and bought 3-4 pieces of cheese that I mixed with quince jelly.

The cheeses I associate with this delicious jelly are as follows;

Goat cheese
Izmir Tulum
Kashkaval Cheese
Smoked Circassian Cheese

By the way, 1 cups of puree comes out of 5 kilo of quince, as I mentioned in the recipe, the measurements are in the form of 1 glass of granulated sugar for 1 glass of quince puree. Since I set aside 1 cup of puree to use in another recipe, I used 4 cups of sugar, so I used 4 cups of sugar for the recipe.

Finally, I put the water in which I boiled the quince in a jar and threw it in the closet because I am planning to make quince jelly on top of the homemade vanilla pudding I prepared today.

You can use the leftover quince juice to make compote or jelly like me.

Love…

Ingredients for Quince Jelly Recipe

• 1 kilos of quince
• 1 vanilla stick
• 1 teaspoon of ground cinnamon
• Powdered sugar (to be adjusted according to the quince puree) 4 cups
• 1 lemon peel + 3 tablespoons lemon juice

How to Make Quince Jelly Recipe?

1. Wash the quinces and cut them lengthwise into 4 parts. After cleaning the stems and seeds, cut them into 2-3 parts and put them in the pot.
2. Wash and peel the lemons and add them to the quinces. Cut the vanilla pod into two halves and add half of it to the pot.
3. After adding water to cover the quinces by 2 fingers, boil them on medium heat until they soften.
4. Strain the boiled quinces, put them in a blender and puree them. Measure the amount of puree with a glass of water and put it back in the pot, add granulated sugar until the puree comes out. (Like 5 cups to 5 cups)
5. Roast your quinces, stirring, for 50 minutes on medium heat. When the color changes and starts to darken, add the lemon juice and fry for 5 more minutes. Take your jelly, which has reached its consistency, on a baking tray lined with greaseproof paper and smooth it out.
6. After the jelly has cooled, cut it with a knife or cookie cutters and serve.