Summary

Ingredients

• 2 kg quince (s) peeled, cut into pieces and cored
• 1 ½ liters water
• 200 ml orange juice, freshly squeezed
• 2 tablespoon rum, brown
• 1 tablespoon honey
• 0.5 teaspoon ½ orange peel, freshly grated
• 1 teaspoon cinnamon powder
• 2 pinch (s) clove powder
• 3 points gelling sugar 2: 1, 500 g each
• 1 packet vanilla extract (Bourbon vanilla), liquid

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Instructions

1. Cook the raw quince pieces in a saucepan with 1.5-2 liters of water over medium heat for about 10-15 minutes until they fall apart when stirring. Then puree the quinces with a blender. Stir in the orange juice, honey and brown rum, then add the orange peel, cinnamon, cloves and bourbon vanilla. If the mass is still too mushy add some more water. Then bring everything to a bubbling boil over high heat and gradually add the preserving sugar with a whisk, stirring constantly. Then let the mixture simmer for at least one to two minutes. Now is a quick moment to season the jam a little further.
2. Then do the gelling test on a small teaspoon. If this is successful, fill the jam with a large soup ladle into the jam jars that have been rinsed out at boiling hot and close tightly. Let the jam cool down and make sure that the lids of the jars click.
3. The mixture makes approx. 8-10 jam jars.