Quince Membrillo and Quince Jelly

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Membrillo
For a flat 1 kg quince bread loaf

1 kg peeled and cubed quinces
1 tsp vanilla powder or 1 vanilla pod
1 Tbs lemon or lime juice
300g Dr. Oetker ‘Super Gelierzucker’ (The non GMO sugar is blended with gelling agents that reduce the sugar requirement for jellies and preservatives. )

Cover cut and cubed quinces with water, add vanilla and let sit for one night to settle. The quince will start turning reddish or orange and may develop some gelling properties. The next day, cook the quinces in the water until soft, about 30-40 minutes. Cool the soft fruits, then separate the juice and save it for the quince jelly.
Weigh the fruits and blend them in a food processor (you may press them through a strainer to remove the small ‘stones’ if necessary, then add 1/3 of fruit weight in the sugar / gelling agent blend and mix in. 
In a small pot, heat the blend, add lemon juice and simmer for 1-1.5 hours while stirring, until the paste is getting thicker. 
Line a baking pan with parchment paper and spoon the cooked quince paste to abt. 1″ thickness in the container, even out on top.
Place the container in a 125F pre-heated oven or in a food dryer and dry for about an hour. After cooling down, the mass can be cut and stored in a refrigerator. ©2014Sabineart.com

 

Quince jelly
For abt. 3 jars of jelly

1 liter quince juice
1 tsp vanilla powder or 1 vanilla pod
1 Tbs lemon or lime juice
3 Tbs Grand Marnier (optional)
300g Dr. Oetker ‘Super Gelierzucker’ 

Heat the juice with the other ingredients in a sauce pan until cooking. Simmer stirring for at least 2 minutes or until the blend is thickening. 
Test the jelling properties by dropping some jelly in a glass with cold water. If the jelly does not disperse any more in the water, and holds together, the jelling is sufficient. 
Fill the hot jelly in washed and prepared glasses (keep upside down on a kitchen towel and do not touch sterilized glasses on the inside), close immediately with a clean screw cap. Cool down, the jelly should be firm after cooling. Then store in a refrigerator.  ©2014Sabineart.com

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