Quince Jam

Rub quinces thoroughly, e.g. with Lurex sponge/gloss pad. Cut away stems and fruit stalks. Cut the fruit into quarters and cut away the entire core including the pips.

Then cut into slices or cubes and boil with 1/4 l water, 1/2 l sweet grape juice and 1 tsp citric acid for about half an hour. Strain everything with a spatula to remove the skins.

Then weigh everything and add half a kilo of 1:2 jelling sugar per kilo, cook for another 10 minutes. Make a jelly test. Rinse clean jars and screw lids with any strong liquor, pour in the hot quince jam and seal immediately.

Related Recipes:

Lean Christmas – Roquefort Cream on Caramelized Quince WedgesMold cheese and fruity fruit are an elegant combination. In this case, the dreamy duo consists of aromatic but... Warm Chard Salad with Turkey and QuinceWash the chard leaves and shake dry. For the glazed quinces, wash and peel the quinces, remove the core and... Quince SnowScrape the quinces with a tea towel, cut them into quarters and remove the core. Peel the quince quarters and... Quince PureeFor the quince puree, peel and core the quinces and cut them into pieces as small as possible. Let them lie... Quince RagoutFor the quince ragout, caramelize the sugar in a saucepan over medium heat until golden brown and deglaze with... Quince CompoteFor the quince compote, peel the fruit, remove the core and cut the fruit into bite-sized pieces. Wash the... Malakoff CakeFirst prepare the sponge cake dough. For the dough, separate the eggs, beat the yolks with the powdered sugar... Sponge Cake RouladeFor the sponge cake roulade, first separate the eggs. Beat the egg yolks and sugar with a mixer until the... Sponge Cake Roulade with Mascarpone and Cherry FillingFor the sponge cake roulade with mascarpone-cherry filling, first preheat the oven to 180 °C top/bottom heat... Festive Orange CakeTry this delicious cake recipe: Separate eggs. Beat egg whites until stiff. Gradually add 175 g sugar. Gently...