Summary

Ingredients

• 700 g apples, peeled and diced
• 300 g quince (s), peeled and diced
• some sugar
• 500 g preservin suar, 2: 1
• 3 lemon (s), untreated, including the grated zest and the juice
• 2 sticks cinnamon
• 1 vanilla pod (s)
• 1 tablespoon honey, creamy
• 3 tablespoon calvados

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Instructions

1. Since the quinces are harder than apples, I recommend adding a little lemon juice and a tablespoon to the quince cubes. Pre-cook sugar in a small saucepan for 3-4 minutes beforehand. Mix the apple cubes with the preserving sugar, the cinnamon sticks, the vanilla pulp and the scraped vanilla stick and the lemon juice in a large saucepan and let it steep for at least 2 hours. Then add the pre-cooked quinces and cook according to instructions on the preserving sugar pack for about 3-4 minutes. Just before the end of the cooking time, add the calvados, the grated lemon peel and the tablespoon. Add honey, stir well, bring to the boil again briefly. Pour the jam into clean screw-top jars, close tightly and turn upside down for a few minutes. The same recipe can also be made very well as a compote without jam sugar and instead with 250 g normal sugar (less or more depending on your taste).