Tip for making quince jam or jelly
Tip for making quince jam or jelly.
So far, I have always removed and discarded the stems, flower buds and core casing when preparing the quince for home-made jam or jelly. Now I've read that you should remove the core but not throw away, but fill in paper tea filter bags, this should close and cook with, since just the core contain a lot of pectin, which is an important, natural gelling agent!
Orange and lemon peels also contain a lot of natural pectin (about 30%). Therefore, you can also (but only from untreated fruits!) Cook with the preparation of jams, jams or jellies.
