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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