Straight from Granny's cookbook
At the end of the fruit season, nature once again waits with a very special delicacy: the quince. Unfortunately only a few are familiar and with culinary wise quite neglected quinces. At the time of our Grandmothers also QUINCE JELLY enjoyed great popularity - nowadays not many people are taking the time for the exhausting production process. Our grandmothers knew it: The production of this confectionery is an impertinence!
Rehmann revives the tradition of QUINCE JELLY. For this, quinces must be picked, peeled and the core separated from the rest. The latter is then boiled separately - because of the pectin. Pectin is a mucus of the quince and has the ability to gelify - quinces are therefore ideal for jams and jellies. The quince pulp is cooked to a mash before adding sugar and the pectin. The hot quince pulp is then poured out and spread to regular plates. Once the plates are dried, they are cut into small pieces, dusted in crystal sugar and decorated with a dot of dark chocolate.
Reward for the painstaking work: delicious QUINCE JELLY, an exquisite product, a sweet-sour pleasure and for some a hark back in pleasant memories of the childhood.
