Sloe-Quince Jelly

Put the sloes in a deep baking dish, cover with water and leave in a cool place for one night. A day later, pour off and, together with the quinces cut into eighths, the lemon zest, the juice of one lemon, the spices and the water, let them bubble gently at medium temperature. Reduce the temperature and simmer for another hour. Stir occasionally.

Put the quantity in a clean nettle cloth form and drip through (do not squeeze) for one night. The following day, combine the juice with the sugar, bring to a gentle boil and stir. Boil on low heat for three to four minutes. Pour into preheated jars and seal on the spot.

This jelly is ideal for use in desserts such as tarts, ice cream, mousse.

Tip: Stock up on a range of high-quality spices – it pays off!

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