Quince Jelly – with Wine

Quinces rinse, grate and cut without inflorescences three centimeters. Bring to a gentle boil in water with white wine and vanilla bean, simmer with lid on for 45 minutes and leave until the next day.

Spread out a sieve with a crockery rim, pour in the quinces and drain. (Strain the remains and make jam with the same weight of sugar.) Measure the juice and mix with the same weight of sugar. Gently simmer over moderate heat until jelly test is successful.

Let jelly stand briefly until foam subsides. Fill jars to the brim and seal with lids on the spot.

Tip: The inflorescences should always be removed, they can make bitter.

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