peels and seeds of 2 kg of quince
6 cups of water
peels and seeds of 2 kg of quince
6 cups of water
Place the peels, seeds, and water in a large saucepan or stainless steel pot
Bring to a boil and cook for 1 hour
Remove from heat and strain through a fine-mesh sieve or cheesecloth, pressing firmly
Measure out the juice obtained
Calculate 3/4 cup of sugar per cup of juice
Combine the juice and sugar in a saucepan
Heat until reaching the gel point, stirring occasionally to prevent scorching (the gel point is reached when the jelly forms a thick skin on the surface, then falls back into the pan)
Remove from heat and pour into sterilized glass jars
Allow to cool and seal.
