Esta jalea de membrillo, de un color rosa precioso, funciona muy bien para servir como parte de una tabla de quesos, y también con platos de cerdo o carne de caza. La mejor época para prepararla es en otoño, cuando puedes conseguir membrillos de cercanía porque están en temporada.
Valor nutricional: por ración
Place the quince, lemon peel, and juice in a large, deep saucepan. Cover with water (you'll need about 3.2 liters) and bring to a boil. Reduce heat to low and cook for 1 hour and 30 minutes, until the quince is very soft.
Line a colander with a muslin cloth and place it over a very large saucepan or heatproof bowl. Pour the quince into the lined colander, cover with a clean tea towel, and let it drain for 4 to 8 hours until all the juice has drained. Discard the pulp, then measure the strained juice and transfer it to a large, deep saucepan (the jelly will bubble a lot as it cooks). Add 500g of sugar for every 600ml of juice.
Bring to a simmer, stirring to dissolve the sugar. Bring to a rapid boil and cook until the temperature reaches 105°C on a sugar thermometer. Remove from heat and add the orange blossom water, if using. Pour into hot, sterilized jars and seal. It will keep in a cool, dark place for up to a year.
