Quince Jelly (Quince cheese in Hungarian)

Ingredients

• 380 g Quinces
• 190 g Cane sugar
• 3/8 pcs Lemon juice
• 40 g Walnuts, chopped
• 3/4 pcs Cinnamon stick
• 1 7/8 pcs Cloves, whole

Method

1. We need to prepare the quinces. Wash, peel, take out the core, and cut into small pieces.
2. Cover the quinces in a big saucepan with water, boil it up, and cook under cover on low temperature until the quinces become tender.
3. Drain the quinces, take away the spices. Mash it with a mixer.
4. Put the quince purée with sugar, lemon juice, and spices, then cook until it thickens.
5. Take the spices away and mix the chopped walnuts in.
6. Take a big rectangular oven pan, where the cheese can get approx. 2-3cm high and line with plastic foil.
7. Pour the cheese in. Let it rest overnight or until it keeps the form.
8. Move the cheese into a cold place (approx. 10-15°C). Leave there until it dries out fully. This can take several days, be patient.