Quince yellow - pelte
Once upon a time, in my childhood, I was constantly around my grandmother and mother. They would always do something sweet, salty for the family. I inherited my desire to cook from the two of them. There were juices and sweets and everything: from the first strawberry to the last quince. Quinces only contain a natural ingredient for gelling. This recipe is a natural quince and apple jelly. I add apples to give the pellets a nice color.
Preparation steps
- Peel a squash, grate it and chop it into small pieces. Put in a sickle. Also clean the apples from the seeds, chop them into pieces and put them together with the quinces. Pour water 2 fingers over the fruit and put to cook until they fall apart. Then drain the liquid through a fine sieve or gauze to make it as clear as possible. Put 2 parts and 1 part sugar on the measured amount of liquid. This is the basic measure. So put one part sugar on 2 parts liquid. Cook until bubbles appear and the liquid hardens at room temperature. Take out the sample with a spoon on a plate. If it hardens, then you can pour the pelts / natural jelly / into molds, kuglofs or whatever you like and leave it to cool. Pour the chilled jelly on a plate or in a bowl you like.
Serving
We used to serve this specialty for name days and celebrations. The jelly was placed in sweet bowls and served in a tray with a spoon and a glass of water. A guest would use a spoonful of jelly, drink a glass of water and put a spoonful in a glass of water from which he drank.
