Quince and strawberry jam

Ingredients for 1 servings:

• 650 g quince(s)
• 800 g strawberries, frozen
• 150 ml water
• 600 g gelling sugar, 2:1
• 1 bag(s) of citric acid
• 1 cup vanilla pod(s)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Wash the quinces thoroughly, quarter them, and remove the seeds (you’ll have about 400g left over). Cook in a pressure cooker with 150ml of water for about 20 minutes. Purée and pass through a food mill. Bring the frozen strawberries to a boil with the vanilla pod, halved lengthwise. Remove the vanilla pod and purée the strawberries. Mix the quinces, strawberries, citric acid, and gelling sugar and prepare according to the package instructions. Pour into jars. If you like, you can prepare the strawberries the day before and leave the vanilla pod in the mixture until you’re ready to make the jam. Tips: I like to use frozen strawberries. If you like, you can also freeze the quince puree and make the jam with fresh strawberries in early summer.