paste, a Spanish jelly made with quince and sugar
Quarter the quinces and cut out the core. I didn't peel them. More pectine and more taste!
Boil tha quinces in water for around an hour
Get rid of the water and puree the quinces
Add the sugar. The recipes says to add the same weight, i added a bit less
Cook on a low fire...
.. till it gets brown. It took me around two hours. Do go through it with a wooden spoon to prevent it from burning at the bottom
Put the paste in a tin and let it cool. The brown bits are from the paste getting burned a bit. Lazy me.
Some apples drying. I hope these will work out! And that the flies keep of them.
Published on October 12, 2018 at 6:00 by Ellen