Quince jelly with ginger

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Halve the lemon and squeeze the juice. Wash quinces, rub thoroughly, quarter and remove the core. Cut quince quarters into small pieces, sprinkle with lemon juice. Peel 20 g ginger, cut into thin slices.

2. 2

   Put the ginger, quince and 1 litre of water in a large pot. Cover and cook for 30-40 minutes until the quinces are soft.

3. 3

   Line a sieve with a damp passing cloth or tea towel. Pour in the quinces and collect the juice. Quinces are best drained overnight. Save the quince meat for quince bread if necessary.

4. 4

   Peel the remaining ginger and cut into very small cubes. Pour quince juice into a measuring cup, if necessary fill up to 750 ml with apple juice. Bring juice, ginger and jam sugar to the boil in a wide high pot, simmer for about 5 minutes, skimming off the foam.

5. 5

   Pour jelly into clean, hot rinsed sealable jars, close immediately. Turn glasses upside down for approx. 10 minutes, then turn them over and let them cool down.