Quince syrup

Quince syrup

By
From
Scandinavian Christmas
Photographer
Lars Ranek

The amount you get varies, depending on how much juice there is.

Ingredients

Quantity Ingredient
1kg quinces
1 lemon, juiced
400g caster sugar, per 1 litre of quince juice

Method

  1. Rinse the quinces, remove their stalks and blossom ends and chop roughly. Put in a saucepan with the lemon juice and enough water to cover, and bring to a boil. Reduce the heat, cover and simmer for about one hour, until very soft and tender. Pour the quinces into a jelly bag suspended over a bowl and leave to drain overnight. Don’t press the bag or the syrup will be cloudy.
  2. Next day, measure the juice, add the sugar and bring to a boil, stirring until the sugar dissolves. Let it boil, uncovered, over a medium heat until it becomes a thick syrup, stirring often. Carefully skim off any scum. Pour the syrup into a sterilised bottle and seal. Stored in a dark, cool place, this will keep for months.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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