Often underestimated, but super versatile and delicious - quinces are currently in high season and to celebrate this, we're telling you our best quince jelly recipe, grandma's style. When are quinces ripe and what could you use the popular spread for?
A slice of fresh bread with lots of butter and sweet quince jelly – does that bring back great childhood memories for you? Our best quince jelly recipeGrandma's wayalways makes breakfast something very special and the fruity spread can be enjoyed in many delicious ways.
When are quinces ready to harvest?
To prepare our best quince jelly recipe Grandma's style, you should first know when quinces are ready to harvest. When it comes to harvest time, quinces are real latecomers and, depending on the weather, the harvest period lasts from the end of September to the beginning of November. The first thing you can tell whether a quince is ripe is the uniform yellow peel. Then quinces lose their fine fluff and enchant us with their aromatic scent.
It is particularly important to harvest the quinces before the first frost and if they are not fully ripe yet, that is not a problem as they will ripen a little afterwards. You can easily twist the already ripe quinces off the tree.
Our best quince jelly recipe does not contain preserving sugar and it does take a little longer to prepare, but believe us – it is definitely worth the wait.
Ingredients
For the juice:
- 1.4 kg of quinces
Quittengelee:
- 500 ml Quittensaft
- 350 grams of sugar
preparation
- To make the quince juice, wash the quinces thoroughly under running water and rub off the fluff well.
- Remove the stem and fly and cut the quinces into small cubes.
- Place the quince cubes in a large pot and just cover with water.
- Let it cook for about 40-45 minutes until the fruit becomes soft and then cover the pot and let it steep for 24 hours.
- Place the fruit and the liquid in a cheesecloth hung over a bowl. Very important - in order for you to succeed in our best quince jelly recipe, you should not squeeze the fruit.
- For the quince jelly, weigh out 500 ml of quince juice and put it in a saucepan with the sugar.
- Bring the mixture to the boil and skim with a spoon if necessary.
- Cook, stirring occasionally, for about 20-25 minutes or until the mixture reaches a temperature of 105 degrees.
- If you don't have a cooking thermometer, you can test for gelling by placing 1 large drop of the mixture on a plate and allowing it to cool slightly. If the quince jelly is no longer completely liquid, you can fill it into sterilized jars.
- Finally, pour the mixture into clean jars up to just below the rim, close tightly immediately and let cool to room temperature.
- And voilà – it’s that easy to create the best quince jelly recipe, Grandma’s style!
Quince jelly from the Thermomix
You can prepare our quince jelly a little quicker and easier in the Thermomix.
Ingredients
For the juice:
- 800 grams of quinces, washed and cut into small pieces
Quittengelee:
- 750 ml Quittensaft
- 1 kg preserving sugar 1:1
- 1 TL Vanilleextrakt, optional
preparation
- Crush and transfer half of the quinces for 12 seconds/speed setting 4 and then repeat the step with the other half.
- Place the chopped quinces in the mixing bowl, cover just with water and cook for 20 minutes/100 degrees/counterclockwise/speed 1 until soft. Then let it cool in the mixing bowl for about 10 minutes.
- Place the cooking insert on the cooked quinces and press down lightly.
- Hold the cooking basket firmly and pour the juice into another large container through the grooves.
- For the quince jelly, mix the quince juice and preserving sugar for 5 seconds/speed setting 2.
- Cook the mixture for 12 minutes/100 degrees/speed 1 and immediately pour into clean jars.
- If you like the quince jelly a little softer and more like jelly, you can use preserving sugar 2:1.
Fruity apple and quince jelly recipe
ObGrandma's covered apple pie with icingor our apple and quince jelly recipe – crunchy apples simply make everything better and are a must in autumn.
Ingredients
- 1kg apples
- 1,2 kg Qutten
- 1 kg preserving sugar 2:1
- The juice of 1 lemon
preparation
- Wash apples and quinces thoroughly and cut into small pieces.
- Place pieces of fruit and lemon juice in a large pot and just cover with water.
- Cover and cook over low heat for about 35-40 minutes until soft.
- Drain the juice through a fine cloth and let it cool to room temperature.
- Weigh out 1 liter of juice and mix it with the preserving sugar in a large pot.
- Bring to the boil, stirring occasionally, and simmer for about 4-5 minutes, stirring constantly.
- Immediately pour the hot mixture into clean jars and close tightly.
- Allow the apple and quince jelly to cool to room temperature.
How to refine the quince jelly?
We love our best grandma-style quince jelly recipe, but as amateur chefs we like to experiment in the kitchen. And so that it never gets boring, we have a few delicious quince jelly variations for you that taste just as good.
- Quince jelly with orange juice is a popular version of the classic and tastes wonderfully fresh. To do this, replace some of the water with freshly squeezed orange juice.
- If you like it a little spicier, you can add a few chili flakes.
- For a natural sweetness, you can replace some of the preserving sugar with honey or maple syrup.
- Spices such as cinnamon and star anise give the quince jelly a Christmassy touch.
- Or why not make a French quince jelly by mixing the quince juice with a little red wine and then bringing it to the boil with the sugar?
