Gelée de Coings

Quince jelly

Preparation info
    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

  • About


  • quinces
  • caster sugar


Wash the quinces well in cold water, then drain. Do not peel them, but cut into 6. Cut out the pips and wrap them in a muslin bag. Put the quinces and pips in a saucepan, cover with cold water and cook until tender. Strain the juice through muslin and measure it. Add 800 g/