Homemade quince jelly recipe, canned food that you can prepare now and enjoy for months

This could be the quince jelly recipe a little more detailed than the others but the result is much finer and richer. The secret is in the touch that white wine and cinnamon give it. Quince jelly can be used in many ways, such as in desserts like pannacotta or pies, or even in savory dishes like casseroles and sauces. However, it is best to take it only with a good strong cheese accompaniment.

First, we wash and dry the quinces. Peel it with the help of a peeler or a knife and chop it by discarding the bad parts. Then we do the same with apples. We put everything in a casserole and cover it with sugar and lemon juice. Let sit for eight hours or overnight.

After the rest period, we will see that the fruit releases its juice. Then we put the casserole on fire with a cinnamon stick and when it starts to boil, we add some white wine and let it evaporate. Turn down the stove and mix it frequently with a wooden spoon to prevent it from sticking and be wary of splashes because it’s too hot

Quince will spoil little by little and be obtained a nice butane color. When the fruit is soft, we take out the cinnamon stick and pass it through the blender until it leaves a very fine puree and continue to cook for a while. We’ll check the cooking point by placing a wooden spoon in the middle of the casserole, it’s just right when it’s standing.

We take it from the fire and we quickly pour the contents into containers. Let it cool completely, cover with some baking paper, cover and refrigerate. This way it will be stored for months. It also supports freezing, but not really necessary.

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