Summary

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)

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Instructions

1. 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.
2. 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.
3. Goes wonderfully with croissants, fresh yeast pastries and all other breads.
4. 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.