During the autumn my grandma always makes Quince Jelly. Quince is a fruit related to apples and pears. You can’t really eat the quince raw, however cooked they are delicious! The taste does remind me a bit of rose hip and stewed pears. A beautiful combination with the salty cheese and fresh cress!
Quince Jelly Sandwich
- Cooking pan
- 2 Quinces
- Pinch of Cinnamon
- Wash the quinces and place them in the cooking pan. You don't have to peel or cut them. Cook them in some water until they are completely soft. This will take about 30 minutes.
- Remove the quinces from the cooking pan, and let them cool down for 5 minutes. Then you can pull off the outer and remove the core.
- Blend the quinces until smooth and creamy. Then it is important to weigh the puree in order to see how much sugar is needed. You need the same amount (in grams) of sugar, so 100 grams of puree means 100 grams of sugar.
- Add the quince puree, cinnamon and the sugar to a cooking pan. Bring this to a boil, and let it cook, on a low heat, for about 1 hour. Keep stirring regularly!
- Pour the jelly in cleaned jars and keep in the refrigerator until use.
- Serve the jam on a sandwich with matured goat cheese and cress. Or serve the jelly as condiment with your cheese platter!