Quince jam

Ingredients for 1 servings:

• 2 kg quince(s), (cleaned weighing approx. 1.4 kg)
• ½ stalk(s) cinnamon
• 2 cloves
• 1 lemon(s) , (juice)
• 500 g gelling sugar, 2:1
• 300 ml water

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

delicious jam from autumn fruits

Peel the quinces, halve them, and remove the cores. Cut the quinces into small pieces. Place a few quince seeds, cinnamon, and cloves in a tea bag (a coffee filter will also work, just sew it shut with large stitches to keep the spices in the bag) and add it to the quinces. Add 300 ml of water and bring everything to a boil. Cover and cook the quinces over low heat for about 30-45 minutes, until they are very soft. Stir frequently to prevent them from burning. Remove the spice bag and mash the quinces with a potato masher (or an immersion blender). Add the lemon juice and gelling sugar and bring the purée back to a boil. Cook for about 5 minutes while stirring. Immediately pour the purée into sterilized jars. Seal the jars and store in a cool place. Makes approximately 9 200 ml jars.