Original content
Quince jelly is a fragrant treasure of autumn, if we treat it with patience. The fruit seed, peel, and pectin all play a role in the final consistency. The challenges of making it – achieving the right density, drying, avoiding mold – deter many. In our article, we now present how we make traditional quince jelly, which has been scenting Hungarian pantries for generations. Quince jelly is a dense, sliceable fruit pulp-based delicacy that becomes a thick, gelatinous sweet through the slow evaporation of water and sugar. In Hungary, quince pulp is boiled with sugar until thick, then poured into a mold, and sliced after long drying. It is also known in other parts of the world: membrillo in Spain, pâte de coing in France. The key to success is the same everywhere – patience, the natural pectin content of the fruit, and the gradual removal of moisture. The base of quince jelly is clean, healthy quince, which we boil with the peel, as it contains the most natural pectin. According to ...
