Quince-ginger-rum Jam
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g preservin suar (2: 1)
- 500 g quince (s)
- 10 cl rum (e.g. Captain Morgan)
- 1 piece (s) ginger (small )
- 0.5 ½ vanilla pod (s)
- water
Print Recipe
Pin Recipe Instructions
- Peel and core the quince and cut into small pieces. Halve the piece of ginger and bring to the boil with the quince and the vanilla pulp in a saucepan with water (lightly covered). When the quinces have softened, add 250 g of preserving sugar and 100 ml of rum and cook a little more.
- Fish out the ginger pieces, chop up the quince mixture with the hand blender. Pour the hot jam into clean jam jars and turn upside down for 5 minutes.
- My recommendation: Captain Morgan Rum has a slightly vanilla note and is great for it.
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