Quince Jelly (Quince cheese in Hungarian)
8x100g quince jelly
- 2 pound quinces
- 17 1/2 oz cane sugar
- 1 pcs lemon, juiced
- 2/5 cup walnuts, chopped
- 2 pcs cinnamon stick
- 5 pcs cloves, whole
- We need to prepare the quinces. Wash, peel, take out the core, and cut into small pieces.
- Cover the quinces in a big saucepan with water, boil it up, and cook under cover on low temperature until the quinces get tender.
- Drain the quinces, take away the spices. Mash it with a mixer.
- Put the quince purée with sugar, lemon juice, spices, and cook until it thickens.
- Take the spices away and mix the chopped walnuts in.
- Take a big rectangular oven pan, where the cheese can get approx. 2-1.2inch high and line with plastic foil.
- Pour the cheese in. Let it rest overnight or until it keeps the form.
- 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.
- Low in saturated fat
- No cholesterol
- Low in sodium
| Preparation time: | 60 min |
| Portions: | 16 |
| Difficulty: | medium |
| Cuisine: | Hungarian |
| 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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