Jelly from a quince turns out fragrant with very pleasant sourness. Color at jelly bright and beautiful - it is possible to use a product as an additional component for other desserts.
It is required to you
- - 1 kg of a quince;
- - The 700th sugar;
- - 350 ml of water;
- - 2 grenades;
- - 1 lemon.
Instruction
1. Wash out a quince, rub off dry a dry towel. Cut into cubes - it is necessary for us 1 kilogram of cubes of a quince. Cut with ringlets a fresh lemon, send to a quince and fill in with the specified amount of water. Put on a plate, you cook within 20-25 minutes. When the quince becomes rather soft, remove a saucepan from a plate.
2. Lay a colander a gauze in one layer, lay out in it a quince, filter - it needs to be done over some capacity as juice needs to be kept. All excess water has to flow down, by means of a spoon wring out residues of juice from a quince.
3. Cut grenades in half, squeeze out juice via the juice extractor, pour out to quince, cool completely. It is possible to squeeze out juice of pomegranates and without juice extractor - take for a drive pomegranate fruits on a table, with a force pressing down them, then do in them a hole and through it pour out juice.
4. On 700 g of sugar measure 700 ml of quince pomegranate juice. Mix, put on a plate and you cook from the moment of boiling 4 minutes. Remove the formed skin a spoon.
5. Spread out the turned-out quince jelly with pomegranate on the prepared jars or containers, cool, then put in the fridge to stiffen. You can not throw out pieces of a boiled quince, and make with them some pastries.
6. Ready jelly can be served as an independent dessert or together with buns, fritters and pancakes.