Summary

Ingredients

• 3 kg quince (s)
• 0.75 liter ¾ white wine (Franconian wine), dry
• 2 liters apple juice, mild
• 3 lemon (s), juice it
• 3 cinnamon stick (s)
• 1 teaspoon, heaped anise, ground
• 2 ½ kg preserving sugar : 1

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Instructions

1. Rub off the quince fluff, remove the core and cut the quince into large pieces. The quinces do not need to be peeled. Bring to the boil with lemon juice, cinnamon sticks, anise (I take whole anise seeds and grind them fresh with a pepper mill), apple juice and Franconian wine and cook for about 45 minutes until the quinces disintegrate. Let cool slightly and then turn through a sieve.
2. Add the preserving sugar to the passed quantity, stir in and bring to the boil again. Let it boil briefly and fill it into preserving jars while still hot. Close the lid immediately and let the jars stand on the lid for about 10 minutes, then turn them over and let them cool down.
3. Let the fruit spread stand in a dark and cool place for a few days before opening the first glass. Tastes even better when pulled through.
4. When I put the quince pieces in the pot, I make sure that they are well moistened with liquid, because then they won`t turn brown and the fruit spread also has a nice golden color at the end.