Summary

Ingredients

• 3 kg quince (s), fresh
• 250 ml water, for boiling
• 500 g preservin suar, 2: 1
• 0.5 ½ coconut, fresh and some water or
• 3 tablespoon coconut cream from a can (expensive)
• 4 tablespoon desiccated coconut, dried
• 0.5 teaspoon ½ ginger, ground (spice)

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Instructions

1. 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 with 1/3 (volume) water in a large saucepan. 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.
2. Prepare the coconut cream: Pick the coconut in 2 of the 3 holes at the base so that the coconut water can run into a mug. Smell the coconut milk and try if the nut is fresh. Now either saw the nut open or hit it on a stone floor. Use a knife to remove the flesh of half a fruit, peel or rasp the dark skin, wash off the pieces, cut into small pieces. In a mixer or with a hand blender, puree the pieces together with the coconut water, as finely as possible. (This coconut cream can be put in a freezer bag for other recipes and small pieces can be cut off with the back of your hand and frozen. This way, the cream is always fresh and ready to hand.)
3. 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 coconut cream and coconut flakes. You can also do without coconut flakes and use more coconut cream, they are especially good for the eyes. Counteract the rather sweet taste with a good enough hot ginger spice.
4. While the jam is boiling, carefully accustom the clean glasses in the sink to hot water, then place them in 5-6 liters of boiling water and pour them out. Fill the cooked jam into freshly emptied jam jars, close tightly and label them later. The coconut variant here is a bit more fluid because of the coconut oil. I would tend to increase the amount of preserving sugar a little.
5. The jam spreads creamy on bread and is an exotic, creamy pleasure.
6. Tip: You should make a party out of the quince boil, because peeling is very laborious and affects the tendon sheaths. It`s all a lot more fun when you can chat and take turns.