Preparation time: 2 hours  |  Servings: 2-3 jars  |  Difficulty: Easy

INGREDIENTS:

  • 1.5 kg quince interior and peels
  • 1 kg sugar (adjust according to the weight of the liquid)
  • 1 lemon peel (optional)
  • 1 cinnamon stick (optional)
  • Water as needed

PREPARATION:

In a pot, place the quince peels and cores. Add water until they're submerged, then add a cinnamon stick and a lemon peel.

Cover and let it simmer for about 60 minutes over low heat, until the liquid reduces by at least half. Then strain the liquid through a fine sieve to remove all impurities.

Measure the liquid obtained, in my case, it was 1.5 liters. For each liter of liquid, add 1 kg of sugar. Since mine had 1.5 liters, I used just 1 kg of sugar so it wouldn't be too sweet.

Return it to the heat for another 60 minutes, until the jelly reaches the right setting point: it should still be liquid but with some thickness, the so-called "road point" (a thin coating that briefly holds its shape). To check, run a wooden spoon along the bottom of the pot and confirm the trail stays visible for a few seconds.

Remove from heat, let it cool, and store in sterilized jars with lids.