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Quince jelly with Gelierxucker

Quince jelly with Gelierxucker

Autumn is at its most beautiful, bringing golden leaves and plump golden-yellow quinces. The season is short, so it's time to make your own quince jelly. This way, we can preserve the aroma of autumn for the coming months. Make your own quince jelly without added sugar The apple-like fruits are so hard that it's a good idea to first make your own quince juice, which is then refined into a delicious jelly without preserving sugar. By making quince jelly with our Gelierxucker, we save a whopping 95% of the sugar*. *Compared to a jelly made with preserving sugar.

⏱️
Total Time
65 min
📊
Difficulty
Easy
🔥
Calories
113

Instructions

  1. To make the quince jelly with Gelierxucker, first remove the fuzz from the quinces and wash them well.
  2. Pour the lemon juice into a large bowl. Now remove the core from the quinces, cut them into rough pieces, and collect them in the bowl with lemon juice. Swirl them around from time to time to coat the quince pieces with the juice. This will prevent them from turning brown.
  3. Then add the quinces with 1.5 liters of water and cook for 45 minutes. This is how we make the quince juice for the jelly ourselves.
  4. In the meantime, boil the preserving jars and let them dry on a clean towel.
  5. Then pour the quince juice through a fine sieve and collect the quince pieces. At this point, a straining cloth can also be used. This will make the juice and ultimately the jelly even clearer. We forego the cloth and let the quince pieces drain well in the sieve. Exactly 1 liter of juice should be obtained. If necessary, the amount can be topped up with a little water.
  6. Bring the quince juice to a boil with 600 g of 2:1 Gelierxucker and boil vigorously for 4 minutes.
  7. Fill the boiling hot jelly into the preserving jars and seal them immediately.
  8. Let cool completely.

Ingredients

Products Used