Quince jelly
Quince jelly
Quince jelly
5
1
Stefano Moraschini
Roughly Peel quinces, cut them into quarters and remove the cores.
Put the peels and cores in a pot and cover with water.
Cook for 20 minutes.
Leave to cool.
Pass this sauce through a fine cloth.
Let drain during one night.
In the morning press anymore.
Weigh the gravy and add equal weight of sugar.
Cook for 30 minutes and add the lemon juice.
Calories calculation
Calories amount per person:
80
Ingredients and dosing for 10 persons
License
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