Quinces – Mirabelle Plums – Jam
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 4 mins |
| Total Time | 2 hrs 4 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g quince (s), finely diced, weihed prepared
- 500 g Mirabelle plums (Zibberl, Kriacherl, Reneclaude, ), pitted
- 1 packet preserving sugar (2: )
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Peel the quince and cut the pulp into small pieces to make 500 g. Wash and stone the mirabelle plums so that you also get 500 g. Since mirabelle plums are ripe earlier than quinces, I have already frozen them in advance.
- All you have to do is put the frozen fruit in the jam jar along with the quince and the juice of a lemon. Add the preserving sugar and stir in. Let it steep for approx. 1 - 2 hours, stirring again and again.
- Heat the fruit-sugar mixture and either grind it with the hand blender or turn it through the Flotte Lotte. Now continue to heat, let simmer for 4 minutes (or according to the instructions on the package), always stirring.
- Now pour into the prepared jars, close and allow to cool. A jam that isn`t all that sweet, because the fine acidity of the mirabelle plums goes well with the fruity, intense quince.
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