Baked Apple – Quince – Jam

Summary

Ingredients

• 600 g quince (s) (apple quince)
• g 2,000 apples (Cox Orane from the oranic shop, aromatic)
• 2 tablespoon lemon juice
• 200 g raisins
• 3 tablespoon rum
• 200 g almond (s), diced
• 4 sticks cinnamon
• 4 teaspoons gingerbread spice
• g 1,500 suar (maybe only take 1000, otherwise jam is really sweet!)
• 3 packs fruit gel (gelling agent made from apple pectin - from the organic supermarket)
• 8 tablespoon calvados

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Instructions

1. Soak the raisins in the rum the night before.
2. Rub the furry coating off the quince with a damp cloth. Then peel the fruit and cut into small pieces. Warning: quinces are extremely hard and turn brown very, very quickly.
3. In a pressure cooker, cook the chopped quinces together with 300 ml of water on level 1 for about 30-45 minutes so that they become soft. If you don`t have a pressure cooker, you have to cook them in a normal saucepan over medium heat for about 1-1 ½ hours until they are soft. Note: After cooking, the quinces have completely changed their color - they have turned almost deep red. This is completely normal!
4. In the meantime, peel the apples, cut them into small pieces and drizzle with the lemon juice. Stir more often so that the juice is well distributed and the apple pieces do not become unsightly.
5. Mix the sugar with the fruit gel well, stir into the apple pieces together with the raisins, the almond sticks and the gingerbread spice. Then add the cinnamon sticks.
6. Bring this mixture to the boil in a large saucepan according to the instructions on the package, stirring constantly, stirring in the calvados just before the end of the cooking time. Every now and then do a gelling test to determine the exact time for the end of the cooking time. If you cook it too long, experience has shown that jam will not gel properly. Finally, pour the finished jam into prepared, well-rinsed jars. Make sure that you work very cleanly, otherwise the jam will spoil due to the formation of mold! So wipe the edges of the jam jars with a damp cloth immediately after filling them, put the lids on them immediately, and then turn the jars upside down for 5-10 minutes. This is how the glasses become really tight.
7. Makes 150.5 points for a total of 3000 g of jam / 0.5 points for 2 teaspoons of 10 g
8. The amount is sufficient for approx. 8 glasses of 375 ml or 10 glasses of 300 ml.
9. Tip: The jam is also ideal as a sauce with vanilla ice cream or simply stirred in yoghurt / quark.