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AFTouch-Cuisine4.9/5
(7reviews)
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wash the quinces, chop them coarsely and put them in the jam pan. add the chopped lemons, the spices and the water. bring to a boil and let simmer for 45 minutes. prepare the filter for the jelly. using a ladle, carefully pour the pulp into the bag and let it drain for 24 hours, do not wring out the filter. put the juice and sugar in the saucepan (28 oz (800g) per 2.2 lb (1kg) of juice). let simmer and stir until the sugar dissolves, then boil with a rolling boil for 10 minutes. skim. check the jelly setting. remove from heat and pour the jelly into jars. seal
Chef Patrick's Comment
Excellent recipe certainly a bit complex to make but surely very tasty, personally I would only use 6 cloves (overpowering taste) and I would crush the allspice, for our uninitiated visitors it is good to specify that Mace is the name of the envelope (aril) of the nutmeg.
You enjoyed this recipe of spiced quince jelly?
Discover other recipes of entremets, or browse the desserts category. This dish pairs well with Coteaux du Layon and Vouvray.
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Add AFTouch to your home screen
A shortcut on your phone for one-tap access.
How to do it on iPhone :
1. In Safari, tap the Share button (square with an up arrow, at the bottom of the screen).
2. Scroll down and tap "Add to Home Screen".
3. Tap Add at the top right.
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