Bûche de Noël quince jelly with marrons glacés and chocolate

Execution
easy
Preparation time
20 min
Cooking time

60 min – 1h and 15 min

How to prepare: Quince jelly

Preparation Quince jelly - Phase 1

Preparation Quince jelly - Phase 1

Start making quince jelly by washing the fruit. Then cut the apples into wedges without peeling them. Detorsolatele and redecetle them in big touches. Put them in a saucepan with water and the filtered lemon juice, put them on the fire and bring to a boil. Cook until the quinces are very tender, which you can check by skewering them with the prongs of a fork. This will take approximately 25-30 minutes.

Preparation Quince jelly - Phase 2

Preparation Quince jelly - Phase 2

After this time, drain them with a slotted spoon and set them aside: you can use them to prepare quince or quince jam. Filter the cooking water through a fine mesh sieve to remove any impurities or fruit residues. Weigh the liquid obtained: in our case it was 950 grams. Place it in a saucepan and add the same weight of granulated sugar. Put on the heat and continue cooking until the gelatin begins to veil the spoon (about 40-45 minutes). The jelly will be ready when it changes color, turning a nice red. You can check the right consistency by pouring a drop of gelatin onto a saucer: if, by tilting it, the drop slides slowly, it means that it is ready.

Preparation Quince jelly - Phase 3

Preparation Quince jelly - Phase 3

Pour the mixture into glass jars previously carefully sterilized, following the guidelines of the Ministry of Health in the field of domestic preserves. At this stage, the quince jelly will still appear liquid, but will thicken as it cools. When it reaches room temperature, close it hermetically.

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