Quince jelly with anise stars
4 servings
240 minutes
Quince jelly with star anise is an elegant and aromatic treat rooted in the European tradition of fruit desserts. Quince, with its tart and rich flavor, becomes tender and velvety through long cooking, while the star anise adds a warm, slightly spicy note. The combination of sweetness, a hint of lemon's acidity, and pronounced spice makes this jelly a refined addition to breakfast or dessert tables. It pairs wonderfully with soft cheeses, toasted bread, or even hearty meat dishes. This recipe not only delights the palate but also carries the charm of ancient culinary traditions where natural ingredients were transformed into true delicacies.
1
Wash the quince well and cut it into small pieces. Place it in a pot and cover with water. Bring to a boil, cover with a lid, reduce the heat, and cook until very soft for about 3 hours.
- Quince: 2 kg
- Water: 7 glasss
2
Strain through a sieve, squeezing out all the juice - you should get about 4 cups of juice (if it's more or less, just add sugar at a 1:1 ratio).
- Sugar: 4 glasss
- Water: 7 glasss
3
Pour the juice into a pot and add sugar, lemon juice, and star anise. Bring to a boil and cook, skimming off the foam, until thickened and about 105 degrees.
- Sugar: 4 glasss
- Lemon: 1 piece
- Star anise: 2 pieces
4
Distribute into sterilized jars, close them, and let cool.
