What is the quince of jelly?

As its name suggests, quince is a type of preservation from Quinces, pear fruit dating in the Middle East. The jelly has a light pink color and a cake, yet a sweet taste, and is often consumed on toast or used in fruit cakes. The flowering jelly is relatively easy to produce because Quinces naturally contains a significant amount of pectin and because it may not be peeled or core before the production of jelly. Once the jelly is ready, it is usually sealed in sterile containers and leaves aging.

Although quince meat is white or light yellow, the extended exposure to the heat causes to change reddish pink. As a result, the quince of jelly usually has a light pink shade. Since fresh quine is quite acidic in the taste, in the preparation of this jelly they are used quince and sugar in almost the same proportions. The combination of these ingredients results in a reserve that is sweet and cake. It is commonly used as a topping for toast and sometimes also used to add to fruit cakes and cakee.

Želá quince is one of the simplest types of jelly. This is partly because the quince naturally contains a large amount of pectin, the carbohydrate responsible for the strong texture of the jelly. Therefore, it is generally not necessary to add pectin in the production of jelly quince. In fact, the only ingredients are needed in preparing this type of jelly, lemon juice and sugar. Some chefs decide to add another layer of taste to jelly with ingredients such as cinnamon or currants, but such additives are optional.

Another reason why the quince is easy to make is that the fruit does not have to be peeled, core or de-defined before use. They are just roughly chopped and cooked in the water until they soften. The resulting fruit is then drained and cooling overnight and is finally cooked with sugar and lemon juice until the mixture is pushed away.

those who wish to keep their quince for a significant time shouldI also seal in sterilized glasses before it started to cool. Some chefs believe that jelly should not be eaten for several weeks or even months after it was preserved. According to these individuals, the taste of jelly develops and deepens when it is allowed to age.