Homemade Quince Jelly

Quinces are a type of fruit related to apples and pears , quite tart, that is consummed in Portugal only when cooked in order to make beautiful marmelade [as you can see here] and, amazingly, with the peesl and pits of the quinces we make delicious jelly.  Quinces have a lovely peach-like perfume and a light, delicious flavor. Although quince is typically hard and not edible raw, it softens during the cooking process and turns ruby red, excellent to spread on fresh crusty bread, toasts or scones. Yummy!


Ingredients:

• peels & pits of 2 kg quince
• 1 lemon peel
• 1 cinnamon stick
• sugar

In a pan, put the peel and the pits of the quinces. Add the cinnamon stick, lemon peel and 1300 ml of água. Cover and cook over low heat for about 2 hours until the liquid reduces by half. 2 hours later, strain the liquid into a very fine mesh or a cloth. Measure the liquid and place it back in the pan. Add 2/3 of the volume of the liquid in weight of sugar [I obtained about 800 ml and added 500 g of sugar). Stir and bring to a boil over high heat for 15 minutes. When it reaches the simmering [sugar syrup at 108ºC], remove from the heat . Place in airtight jars that have been previously sterilized.

Ingredientes:

• cascas e caroços de 2 kg de marmelos
• 1 casca de limão
• 1 pau de canela
• açúcar

Numa panela, coloque as cascas e os caroços dos marmelos. Junte o pau de canela, a casca de limão e 1300 ml de água.Tape e deixe cozer em lume brando aproximadamente 2 horas até que o líquido reduza para metade. Passado as 2 horas, coe o líquido numa rede muito fina ou num pano. Meça o líquido e coloque-o novamente na panela. Junte 2/3 do volume do líquido em peso de açúcar [eu obtive cerca de 800 ml e adicionei 500g de açúcar). Mexa e deixe ferver em lume forte durante 15 minutos. Quando atingir o ponto de pérola, retire.Coloque em frascos hermeticamente fechados e que tenham sido previamente esterilizados.