Summary

Ingredients

• 1 ½ kg quince (s), or ornamental quinces
• 300 ml water
• 1 cinnamon stick (s)
• 1 liter apple juice
• 1 packet vanilla sugar
• 1 kg preserving sugar, 2:

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Instructions

1. Wash the quinces and cut them into small pieces, the peel and seeds can be used. Cook with 300 ml of water and the cinnamon stick until soft, this takes about 30 minutes, depending on the firmness of the fruit.
2. Puree the soft-boiled fruits and then stir through a sieve.
3. Mix the stirred puree with the apple juice. You should weigh the puree beforehand. I mixed 1 kg of puree with 1 liter of apple juice. Add the preserving sugar and vanilla sugar and bring everything to the boil. Then cook as indicated on the package of the preserving sugar. Do a gelling test after the cooking time.
4. When the jam has set, pour it into jars with screw lids while still hot. I leave the glasses upside down until the jam has cooled down. Now it can be stored in the basement or similar storage rooms.