Edes Quince Jam

Ingredients for 1 servings:

• 1 kg quince puree
• 2 star anise
• 3 tsp cinnamon powder
• 3 tbsp rum, 54%
• 1 tsp chili powder
• 6 tbsp sugar
• 500 g gelling sugar, 2:1
• 100 ml water

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 57 minutes

Quince jam with chili

Wash about 1.5 kg of quinces, then cut them into eighths and place them in a saucepan (covered at the bottom with water) with the star anise. Simmer the quince eighths with the star anise over low heat for about 10 minutes until soft, then press them through a large sieve. Discard the star anise, seeds, cores and quince peel. Return the remaining quince puree (about 1 kg) to the rinsed pan and add the sugar, cinnamon and chili powder. Bring to a gentle boil for about 3 minutes while stirring. Season again to taste (perhaps more chili or a little sweeter?). Add the rum and stir in. Now add the gelling sugar and cook for about 4 minutes, stirring constantly. Pour the quince jam into hot, rinsed jars and seal tightly.