Quince jelly - good taste in the traditional way
Quince jelly tastes ONLY made in the traditional way:
Rub the quince down the fluff with a towel or a soft brush (works well). Cut the quince into small pieces, remove the stalk and flower bud, leave everything else, ie the core casing and bowl. Cover quinces completely with water and cook for about 1 hour. Collect the juice, clarify with the strainer after cooling and prepare with preserving sugar according to recipe. Finished.
And now it comes: I thought, with cold-pressed quince cider I can handle all the work. Works with gelling sugar as before, but the TASTE can not compete by far. Pity for the money.
I'm doing the quince back to Hausfrauenart and the result is delicious. However, I have the Quittenmost proportionately processed, so I
do not have to throw it away.
