QUINCE GINGER JELLY
1 lemon [juice]
1.75 kg quinces
40 g ginger root
1 l water
500 g canning sugar [2:1]
100-200 ml apple juice
_ thoroughly wash quinces and give them a good rub [to remove the furry layer]
_ remove the core housing and cut into small pieces
_ peel 20g ginger and cut into thin slices
_ combine quinces, ginger, lemon juice and water in a large pot
_ cover and simmer for 30-40 minutes [until quinces are soft]
_ place a sieve over a large bowl and cover with a fine meshed kitchen cloth [slightly wet]
_ pour the full content of the pot in the cloth
_ fold closed and cover with something heavy [e.g. a bowl of rice]
_ leave to drain over night
_ peel and mince remaining ginger
_ transfer quince juice into a measuring cup
_ add apple juice to end up with 750ml [optional]
_ combine juice, ginger and canning sugar in a large pot and bring to a boil
_ boil for 5 minutes
_ scoop off the foam
_ spoon jelly into sterilised jars and close immediately
QUITTEN INGWER GELEE
1 Zitrone [Saft]
1.75 kg Quitten
40 g frischer Ingwer
1 l Wasser
500 g Gelierzucker [2:1]
100-200 ml Apfelsaft
