Quince jelly using a Thermomix
(5)
Preparation time
Total time
Servings
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Difficulty
Ah, the sweet allure of Cotignac-style quince jelly! This luscious spread transforms the humble quince, often overshadowed by its more popular fruit cousins, into a jewel-toned delight that dances on your toast. Originating from Cotignac, a picturesque village in Provence, France, this jelly not only boasts a rich history but also a unique flavor profile that tantalizes the palate with its delicate balance of sweetness and tartness. Fun fact: quinces have been cultivated since ancient times, admired for their fragrance and used in various culinary creations, but it wasn’t until jam-making that they found their true calling! So, grab your jars and prepare to embark on a fruity adventure that will make your breakfast shine brighter than the morning sun.
Ingredients
- 1000 g Quince
- 1000 g Water
- 350 g Granulated sugar
- 2 Tablespoon(s) Lemon juice
Steps
Quince Prep
- Wash, and add 1000 g of quince in the food processor bowl.
- Add 1000 g of water in the food processor bowl.
- Mix manual: 30:00min / 100°C / Speed 1.
- Transfer the content of the food processor bowl in a strainer.
- Setaside the preparation content in a bowl.
- Wash the food processor bowl.
Jelly Time
- Transfer the content of the bowl in the food processor bowl.
- Add 350 g of granulated sugar, 2 tablespoon(s) of lemon juice in the food processor bowl.
- Mix manual: 27:30min / 100°C / Speed 2. Filler cap open
- Check if the jelly reaches setting point by placing a spoonful on a cold plate; it should wrinkle when pushed.
Cooling and Conservation
- Pour the content of the food processor bowl in an airtight jar.
- Seal immediately and let cool.
- Store in a cool, dark place.
- Serve Cold.
