Quince and Apple Jam with Ginger and Hint Of Christmas
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 5 mins |
| Total Time | 2 hrs 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg quince (s)
- 3 large apples, tart ones
- 2 lime (s), juice it
- 1 piece (s) ginger root, approx. 3 cm, peeled and cut into slices
- 2 pinches cardamom
- 2 sticks cinnamon
- 2 kg sugar
- 200 g rock suar
Print Recipe
Pin Recipe Instructions
- Peel the quinces and apples with a peeler and remove the core. Cook the shells and core in a saucepan with approx. 500 ml water and the cinnamon sticks for 20 minutes.
- In the meantime, cut the quinces and apples into small pieces. Put the sugar, lime juice, ginger slices, rock sugar and cardamom in a large saucepan.
- Pour the brew from the shells and cores through a sieve. Pass the leftovers through the sieve and add. It`s a bit of a hassle, but it`s worth the effort.
- Now stir everything well and cook for approx. 45 minutes. If necessary, a little more water can be added, but not too much. Stir again and again in between. At first it is a relatively light mixture, but the more time passes, the redder it becomes. When 45 minutes are up, pour the finished jam immediately into hot screw-top jars and place on the lid for about 1 hour.
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