Quince jelly is a traditional preparation with an intense aroma, usually made with plenty of sugar. It can also be made without adding sugar, using agar-agar to achieve a firm, cuttable consistency.
The result will be less sweet and more gelatinous than the classic version, but it will still be delicious and will retain all the extraordinary properties of quinces.
Ingredients
- 500g cooked and well-drained quince puree
- 5 g of powdered agar-agar, checking the instructions on the package
- 80 ml of water
- Cinnamon to taste, optional
Preparation
- Wash the quinces, peel them, remove the core and seeds, and chop them. Cook them in a little water for about 25-35 minutes, until tender.
- Drain, blend, and weigh out 500 g of puree. Return to low heat for a few minutes, stirring constantly, to evaporate the excess water.
- In a small saucepan, combine the agar-agar with 80 ml of cold water. Bring to a boil and cook, stirring, for the time indicated on the package, usually 1-2 minutes.
- Immediately add to the hot puree, add cinnamon if desired and mix thoroughly.
- Pour into a small mold lined with parchment paper, forming a layer about 2 cm thick. Let cool, then refrigerate for at least 3-4 hours before cutting.
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