Comments on: Dulce de membrillo or quince jelly for beginners

By: Layered goodness | Stories from Emona

Layered goodness | Stories from Emona — Thu, 26 Nov 2009 20:03:05 +0000

[...] quite new to this fruit, in fact I’ve only cooked with it once before (last year, when I made this delicious quince jelly) and I can say I totally loved it! What a special, beautiful, aromatic [...]

By: Maya

Maya — Tue, 02 Dec 2008 20:46:10 +0000

Maria, if you make a lot of jelly, the best thing is to store it in jars in pasteurize them – like this it keeps well for a year or so. The first time I made it, I just kept it in that white plate you can see on the photo, covered with a cling film and stored in the fridge – we finished it off today and it lasted 3 weeks w/o problem. I don’t think it can go wrong so easily… with that quantity of sugar in it! The 2nd time I made much less jelly (this time of a better consistency) and it was gone within three days.
Another thing you can do is preserving the jelly with a splash of cognac on top, which you add once the jelly has hardened (leaving it covered with a cloth in a cool, airy place OR in the fridge for 3 days.) This way you can store it in Tupperware and even freeze it.

By: Maya

Maya — Tue, 02 Dec 2008 20:09:19 +0000

Ilva, I love your quince recipes! Very creative and beautifully photographed.
BTW, if you’re using Firefox, it should automatically recognize the feed, but for any case, I’ve put a link to it (it’s on the right, below the links).

By: maria

maria — Tue, 02 Dec 2008 11:48:10 +0000

very interesting – i love quince jam, jelly and spoon sweet, as we know it in greece
how long does this dessert keep?

By: ilva

ilva — Tue, 02 Dec 2008 10:13:14 +0000

Quince is so good, this I have to remember next year!
btw, don’t you have a rss feed to your blog?