Gelée de coing au Cookeo


  • Ripe quinces 1 kg-2,2 lbs
  • Powdered sugar 1 kg -2,2 lbs 
  • Water 1 liter-33,80 oz
  • Lemon 1

Wash the quinces, cut them into pieces and remove the seeds.

Place the quince pieces in the Cookeo steam basket and pour the water into the bottom of the tank.

Cook under pressure for 15 minutes (or in rapid cooking mode).

Squeeze the lemon juice and add it to the bowl with the sugar.

Switch to “brown” mode for 10 to 15 minutes and bring to a boil.

Once ready, pour directly into glass jars while still hot, close the lid then turn them over on a table while they cool.

Enjoy the quince jelly at Cookeo for breakfast or as a snack on toast.

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