Best quince jam jelly recipe ingredients:
- 1.3 lb (600 g) quinces, diced and cleaned
- 1.8 cups (400 ml) water
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 14 oz (400 g) sugar
- 1 pouch liquid fruit pectin
- 2 tablespoons brandy
Cook cleaned quinces in water with lemon zest and lemon juice for 15 minutes to boil in low heat.
Pour sugar, brandy and pectin in quinces and cook it to boil for 5 minutes more (stir it all the time). Remove the foam from the surface of the fruit jelly.
Canning quince preserves:
Pour hot jelly in the clean jars, seal them and process for 10 minutes in boiling water bath.