Summary

Ingredients

• 1 kg quince (s)
• 1 liter water
• 1 vanilla pod (s)
• 350 grams sugar
• 1 stick cinnamon
• 400 ml apple juice

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Instructions

1. Rub the white fluff off the quinces with kitchen paper, then wash, peel, quarter, core and cut the quince into pieces.
2. Boil the shells and core in water until very soft (about 15 minutes in a pressure cooker). Pour through a sieve and squeeze out gently. Bring the stock to the boil with a vanilla pod cut lengthways, sugar and apple juice. Add the quince pieces, bring to a boil and simmer gently until the pieces are half soft, this takes about 15 minutes.
3. Put the quince pieces without juice in prepared glasses. Let the stock cook for another 2-3 minutes, then fill the glasses to the brim with it. Close the jars (the rim should be clean) and let stand upside down for about 5 minutes.