Quince Rooibos Jelly

Ingredients

Directions

1. 1

   The day before, rub the fine fluff off the quinces thoroughly with a dry cloth. Wash the fruits. Cut the quinces roughly

2. 2

   Bring quinces and 2 litres of water to the boil in a large pot. Cover and simmer for about 1 hour. Hang two copies in a pot and cover each with a damp gauze cloth

3. 3

   Spread the cooked quinces together with the liquid on the gauze cloths and leave to drain for at least 12 hours (overnight). The next day, squeeze the quinces out of the cloths

4. 4

   Measure out 500 ml quince juice, bring to the boil, remove the pot from the heat and allow the tea to steep in the juice for at least 10 minutes. Remove tea and fill up to 1800 ml with the remaining juice. Mix juice with jam sugar in a large pot

5. 5

   Bring to the boil at high heat and boil for at least 4 minutes while stirring until bubbly. Make a gelling test

6. 6

   Pour jelly immediately into hot rinsed glasses. Close tightly and place on the lid for about 5 minutes. Turn glasses upside down again, let jelly cool down

7. 7

   Waiting time approx. 12 hours. Shelf life 6-9 months