How To Make Rosy Quince & Cranberry Jelly
Jelly desserts don’t always have to mean ordinary gelatin dishes in cups. With our tasty jelly recipes, a jelly dessert will make you become the talk of the town before you know it.
Serves:
Ingredients
- 4 large quince, peeled, cored, and diced
- 2 cups cranberries
- 4 cups water
- 2 cups granulated sugar
- 1 lemon, juiced
Instructions
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In a large pot, combine the quince, cranberries, water, and lemon juice. Bring to a boil over medium heat.
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Reduce heat to low and simmer for 40-45 minutes, or until the quince is soft and the cranberries have burst.
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Carefully pour the mixture into a fine-mesh sieve set over a large bowl. Let it strain overnight in the refrigerator to extract the juice.
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Measure the strained juice and pour it back into the pot. Add the sugar and stir until dissolved.
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Bring the mixture to a boil over medium-high heat, stirring occasionally. Cook for 15-20 minutes, or until the jelly reaches the desired consistency.
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Remove from heat and let cool for 10 minutes. Pour the jelly into sterilized jars and let cool completely before sealing.
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Store in the refrigerator for up to 1 month.
Nutrition
- Calories : 60kcal
- Total Fat : 0g
- Sodium : 0mg
- Total Carbohydrates : 16g
- Dietary Fiber : 2g
- Sugar : 12g
- Protein : 0g
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