Quince Rooibos Jelly
not easy
105 mins
105 mins
Ingredients
- 4-6 kg Quinces
- 7-10 Tbsp Juice of 1 lemon
- 4 Bag of rooibos tea
- 2 (each 500 g) packets of gelling sugar 2 : 1
- 2 Gauze cloths
- 8 Screw-top jars with lid (approx. 250 ml each)
Directions
- 1
Prepare quinces the day before and cut them into large pieces. Sprinkle with lemon juice immediately. Boil quinces and 2 l water in a large pot. Simmer covered for about 1 hour. Hang one copy in each of two pots and line with moistened gauze cloths.
- 2
Spread the quinces together with the liquid over the strainers and leave to drain for at least 12 hours (overnight).
- 3
The next day, press out the gauze cloths with the quinces. Measure out 1800 ml quince juice. From this 1⁄2 l juice take off and boil up. Take off the stove. Leave tea bags in it for about 10 minutes and remove.
- 4
Mix with the remaining quince juice and jam sugar in a large pot. Bring to the boil at high heat and stir fizzy for at least 4 minutes.
- 5
Pour jelly immediately into prepared glasses. Seal tightly. Place on the lid for about 5 minutes. Turn over and let cool off. Tastes great with raisin rolls.
More Delicious Recipes
