Quince jelly turns out fragrant with a very pleasant sourness. The color of the jelly is bright and beautiful - you can use the product as an additional component for other desserts.
It is necessary
- - 1 kg of quince;
- - 700 sugar;
- - 350 ml of water;
- - 2 grenades;
- - 1 lemon.
Instructions
Step 1
Rinse the quince, wipe it dry with a dry towel. Cut into cubes - we need 1 kilogram of quince cubes. Cut a fresh lemon into rings, send to the quince and cover with the specified amount of water. Place on the stove and cook for 20-25 minutes. When the quince is soft enough, remove the saucepan from the stove.
Step 2
Cover the colander with gauze in one layer, put the quince in it, strain - this must be done over some container, since the juice needs to be saved. All excess water should drain, use a spoon to squeeze out the remaining juice from the quince.
Step 3
Cut the pomegranates in half, squeeze the juice through a juicer, pour over the quince, cool completely. You can squeeze juice from pomegranates without a juicer - roll the pomegranate fruits on the table, pressing them down with force, then make a hole in them and pour the juice through it.
Step 4
Measure 700 ml of quince-pomegranate juice for 700 g of sugar. Stir, place on the stove and cook from the moment of boiling for 4 minutes. Remove the foam with a spoon.
Step 5
Spread the resulting quince jelly with pomegranate in prepared jars or containers, cool, then put in the refrigerator to freeze. Pieces of boiled quince can not be thrown away, but cook some pastry with them.
Step 6
Ready-made jelly can be served as a stand-alone dessert or along with rolls, pancakes and pancakes.
