How to make coy jelly?

Conce jelly is a traditional recipe that we love to make during the first season. If you are lucky enough to have large stocks go for it because this recipe requires a large number of fists. The good news, the old-fashioned quince jelly is easy and quick to prepare, the quince being naturally rich in natural pectin that allows a quick and natural jelly intake.

The recipe for coys jelly

The recipe for coys jelly © Provided by 750 grams The recipe for coys jelly
Coy jelly is very easy to make at home and does not require specific material. We love its flavors and its pretty orange color.

To prepare traditional old-fashioned conce jelly

Sterilize 1 jar of jam (put the jar in the oven at 150 ° C and the lid for a few minutes in quivering water)
Wash well 1 kg of conces and then cut them into large cubes, without peeling them and without removing the heart or the seeds because it is in the seeds that the bulk of the pectin is found
Put the cubes in a saucepan and cover with 75 cl of water
Bring to a boil, cover, and simmer for 50 minutes.
Pour the contents of the pan through a fine colander in order to recover the juice and squeeze lightly to recover the maximum juice (you need to get about 50 cl of juice)
Put the juice back into a clean saucepan, add 250 g of sugar, and the juice of 1/2 lemon.
Cook for about twenty minutes, until the syrup takes on the consistency of a jelly
Check the proper cooking by placing a teaspoon of jelly on a small plate stored before the freezer. The jelly should flow a little but not too much.
Pour the boiling jelly into the jam jar, close, and then turn the jar over immediately.
Turn the pot over and let it cool well.

How to prepare the coy jelly with thermomix?
How to prepare the coy jelly with thermomix? © Provided by 750 grams

How to prepare the coy jelly with thermomix?

The thermomix makes it easy and quick to prepare a quince jelly. Count 500 g of fists and sugar to prepare a pot.

The recipe for coy jelly at Thermomix

Start by sterilizing 1 pot in the oven and the lid in a pan of quivering water
Wash the fists, cut them into pieces, without peeling them or removing the heart or seeds
Mix 5 seconds at 5 speed and then add water to the line that indicates 1 liter
Cook for 15 minutes at 100° and at 2 speed
Recover the juice by draining the quinces over a bowl and then lightly crush the flesh to extract the maximum amount of juice
Weigh the juice, add it to the bowl with half the amount of sugar and then cook for 20 minutes at 100 ° and at speed 2
Pour the boiling jelly into the jam jar, close, and then turn the jar over immediately
Turn the pot over and let it cool well.

What to do with coy jelly?

What to do with coy jelly?
What to do with coy jelly?© Provided by 750 grams What to do with coy jelly?
The fists jelly is magical on the toasts, in yogurt but also with the hard cheeses. You can put some in a rolled cake or replace some of the sugar in a cake with coy jelly.

What if my french jelly is too liquid?

What if my fnch jelly is too liquid?

What if my french jelly is too liquid?© Provided by 750 grams What if my french jelly is too liquid?
It is necessary to open the jars, pour the jam into a saucepan and then cook again, in order to facilitate the evaporation of excess water. Stop cooking when the jam has the right grip. To check, put a little jam on a cold plate. The jam must drain a little and then stop.

You can also use agar agar which is a natural gelling agent. For this, it is necessary to open the jars, pour the jam into a saucepan and bring it to a boil. From the first shudders, add the agar agar, mix and cook in small quivering for 30 seconds. Count 1/2 ts of agar agar for 1 kilo of jelly.

Leave a Reply

Your email address will not be published. Required fields are marked *