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 for 15 minutes in a pressure cooker and probably 30 minutes in a normal saucepan. Remove from the fire, let cool down a bit, use a heat-resistant hand blender to prepare a smooth, smooth mousse without lumps. Can also be used in a good mixer if necessary, 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 with port wine), freshly grated cloves and allspice, so-called clove pepper. The above quantities are rough guide values. With the postage, the sweet mousse takes on character, but the alcohol shouldn`t dominate, but blend in (cook well). The flavor is stopped and balanced with the spices. (If you like, you can add a little bit of freshly fruited nutmeg.)
While the jam is boiling, carefully accustom 3 clean glasses to hot water in the sink, then place in 5-6 liters of boiling water and pour out boiling water. 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 take care of each other. The long preparation time is due to the peeling effort alone.
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