Summary
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 700 ml juice (quince juice)
- 700 ml apple juice, freshly squeezed
- 1,000 g preserving sugar (3: 1)
- 100 g ginger, pickled in syrup, candied, chopped
- ½ teaspoon vanilla, ground (or the pulp of 1 vanilla pod)
Print Recipe
Pin Recipe Instructions
- Dice the ginger pieces very finely. I do this with a chopping knife - the candied and sugar-coated pieces are usually much harder and more fibrous, but also sharper, while the pieces made from the sugar syrup are tender and mild.
- Mix all ingredients together in a large saucepan and bring to a boil. Cook for a few minutes according to the package instructions, then make a gelling test and fill immediately into sterilized jars.
- Goes wonderfully with croissants, fresh yeast pastries and all other breads.
- Don't forget to mention the vanilla on the label in case you give away a glass. Otherwise, the black dots may be viewed very suspiciously.
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