What name would you give to my English, rosehip and quince jelly?!?
I'm lost in translation. Can anyone tell me what you would call this preserve on the other side of the Atlantic?
My rosehip and quince jelly is not a jam. Do you differentiate between the two processes? An English jelly is made by cooking the fruit and flavourings in water that is strained through a muslin cloth/jelly bag. After twenty-four hours or so, the strained liquid is heated in a preserving pan with sugar and cooked in the same way that you would a jam/USA 'jelly'.
This recipe was based on one found in Diana Henry's book, 'Salt Sugar Smoke'. I simply switched apples for quinces.
If I didn't have the rosehips in the mix, the remaining quince flesh can be turned into dulce de membrillo (quince cheese) but that's another story entirely.
If rosehip jelly and any other kind of 'jelly' exists in the USA, I would greatly appreciate a bit of transatlantic translation, please. If it's of any help at all, quince jelly in German is 'Quittengelee'.
I hope that this all makes sense but it might become a little clearer if you have a look at my Instagram post - https://www.instagram.com...