I had some quince to spare and gave them to my old mother, and chance is, she processed them and coincidentally had some jelly to spare, how come;-)?
This is how she made it:
500 g quince
150 g ginger
650 g pectinous sugar
1 shot ( 2 cl) of rum
Chop the ginger finely. Do the same to the quince, leave the peels on, they contain a high amount of pectine and help in jellying the mass. Cook quince with a little water and reduce to a mass. Add the ginger, cook for about five minutes more. Let it rest for ten minutes. Pass through a sieve. Add the pectinous sugar and cook again. Before filling in vaccuum jars, add the shot of rum. Fill into jars. Done.;-).
Those are the adventures of Mr. Fimbulmyrk, in bushcraft and blacksmithing, mountainbiking and hiking, reenactment, writing, singing, dancing, stargazing and having a piece of cake and a coffee. Pray have a seat and look around you, but be warned - the forest´s twilight is ferocious at times.
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