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Quince Jelly | Recipe | Argiro.gr
To make the quince paste perfect, we choose ripe quinces.
Wash them very well and remove all the fluff. Read all the quince secrets here.
Wipe them with a towel to make them shine.
Carefully, because the quinces are hard, cut the fruit into 4.
We keep the skin on the fruit, the heart and the stones.
Put the quinces in a medium pot.
We cover them with water. The water should cover the quinces 3 cm above the surface of the fruit.
Let the quinces come to a boil, lower the heat and let them simmer until completely soft, about 1 hour.
We need tulpani folded or tulle folded.
Put it in a fine sieve and drain all the liquid from the pot into a bowl.
Let all the quince juice drain very well.
Be careful not to press the fruit because the quince paste will become cloudy at the end.
Let them drain well without any pressure on the ingredients.
We remove and throw away all the material of the fruits since we have now taken all their unique taste and aroma.
Strain the juice again through a double sieve and measure the liquid into cups.
As many cups as the juice comes out, we need half the amount in sugar. That is, for every cup of juice we want 1/2 cup of sugar.
Boil the quince puree over high heat for about 30 minutes.
As it boils, it starts to turn red in color and harden.
After 20 minutes of boiling, pour in the lemon juice and burdock root and continue boiling until the quince paste sets.
To make sure the quince puree is ready, place a plate in the freezer for a few minutes.
Drip some hot paste.
Wait 1 minute, then use your finger to make a groove in the jelly.
If it closes, it means it needs a little more time to boil. If the path you made with your finger remains open, then the quince paste is ready.
Pour the quince puree into shallow jars or a large pyrex.
If you put it in a large pyrex, as soon as it cools it is cut into trembling pieces and served with cheeses and charcuterie or enjoyed as a sweet bite.
The red color of the pulp depends mainly on how ripe the quinces are and on the caramelization of the sugar during boiling.