Quince Jelly

Fruit jellies are closely related to jams and jellies, but have a firmer texture and are usually served chopped and molded as an accompaniment to roasted meats or cold. Quince is really the best cheese is a wonderful and rich amber color. It is a particular specialty of Spain and is traditionally eaten as a sweet snack. This recipe will keep for 2 years and makes a wonderful gift and unusual.

Ingredients

• 1.5 kg of ripe quinces




• 2 liters of water or dry cider




• 2-3 strips of lemon zest




• ½ lemon




• preserving or granulated sugar




• Peanut oil, for brushing




• powdered sugar, for sprinkling

1. Wash the quinces to remove lint and chop coarsely. Place in a preserving pan and cover with water or cider, add the lemon zest and juice. Bring to a boil and simmer for 30-40 minutes until very soft.




2. Either press the mixture through a sieve or through a food mill. Measure the puree and leave 400g of sugar per 500 ml of mash.




3. Clean the stove and put the puree and sugar. Bring slowly to a boil, stirring until all sugar is dissolved. Reduce heat and simmer for 2-3 hours until the mixture becomes very thick. Turn off the heat and let cool slightly.




4. Brush a dish or roasting pan with oil and pour the cooled cheese in it, smoothing a layer of about 3-4cm thick. Cool completely, cover with a clean cloth and let stand for 24 hours in a warm dry place.




5. Loosen the cheese mold with a knife and unmold it onto parchment paper. Cut into squares or diamonds and dust with powdered sugar. Arrange on a plate to try to dry, loosely covered with wax paper.




6. Store in an airtight container with layers of waxed paper between layers.

Visit the Salamander Cookshop Blog