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Quince Jelly (Quince cheese in Hungarian)

8x100g quince jelly

  • 1 kg quinces
  • 500 g cane sugar
  • 1 pcs lemon, juiced
  • 100 g walnuts, chopped
  • 2 pcs cinnamon stick
  • 5 pcs cloves, whole

  1. We need to prepare the quinces. Wash, peel, take out the core, and cut into small pieces.
  2. Cover the quinces in a big saucepan with water, boil it up, and cook under cover on low temperature until the quinces get tender.
  3. Drain the quinces, take away the spices. Mash it with a mixer.
  4. Put the quince purée with sugar, lemon juice, spices, and cook until it thickens.
  5. Take the spices away and mix the chopped walnuts in.
  6. Take a big rectangular oven pan, where the cheese can get approx. 2-3cm high and line with plastic foil.
  7. Pour the cheese in. Let it rest overnight or until it keeps the form.
  8. Move the cheese into a cold place (approx. 10-15°C). Leave there until it dries out fully. This can take several days, be patient.

Good points

  • Low in saturated fat
  • No cholesterol
  • Low in sodium

Preparation time: 60 min
Portions: 16
Difficulty: medium
Cuisine: Hungarian
General (in 1 portion)
Calories: 158.74 kcal
Carbohydrates: 32.13 g
Cholesterol: 0 mg
Sugar: 31.33 g
Protein: 1.14 g
Fat: 3.58 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com