Quince jelly is bland and grossly fluffy. Here comes one of my ingenious quince jam creations - peel and core the quinces and cut into small pieces. Bring to a boil in a large saucepan with 1/3 (volume) water. Can also be prepared very well in a pressure cooker. Without this, however, always ensure there is enough water in a closed pot at maximum medium heat and refill it if necessary so that the quinces do not burn. Cook in a pressure cooker for 15 minutes, in a normal saucepan probably 30 minutes. Cook until really soft. Remove from the fire, let cool down a bit, use a heat-resistant hand blender to prepare a smooth, smooth mousse without lumps. If necessary, it can also be used in a good mixer, you will probably need some more water there. Now to taste: Process the preserving sugar with 1 liter of the quince mousse as indicated on the package. Before the end of the cooking time, season to taste with the good cinnamon and stop the sweetish taste that has now arisen backwards with a little soft rum. Important !: It shouldn`t taste like rum! Cook well! Please do not use a Bacardi or other piston eater. While the jam is boiling, carefully accustom the clean glasses in the sink to hot water, then put them in 5-6 liters of boiling water and pour boiling water over them. Fill the cooked jam into freshly emptied jam jars, close tightly and label them later. The jam spreads creamy on the bread and is a real treat. Tip: You should make a party out of the quince boil, because peeling is very laborious and affects the tendon sheaths. (Important: razor-sharp knives.) It`s all a lot more fun when you can chat and relieve each other. The long preparation time is due to the peeling effort alone.
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