Quince jam

Ingredients for 1 servings:

• 3 kg quince(s)
• 3 oranges, juice
• 2 kg sugar, more or less as needed
• 2 carnations
• 1 tsp anise, whole
• 2 slice(s) ginger, citric acid

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 50 minutes

the time spent is worth it

Peel the quinces (this is best done with a potato peeler). Remove the core, then cut everything into small pieces and place in a large pot. Boil the peels and cores with water and the aniseed for about 20 minutes. Pour into a sieve, collect the juice and add to the quinces. Strain the cooked peels through the sieve and add to the quinces. Squeeze the oranges and pour them over the quinces in the pot. Top up with a little water. The fruit should not (!) be covered. Weigh the contents of the pot and top up with sugar at a ratio of 1:1. Now add the cloves, citric acid and ginger. Mix everything well. Bring the pot to a boil and cook, stirring frequently, for about 45 minutes until everything has turned a beautiful red color. Immediately fill into hot, rinsed screw-top jars and seal tightly. Enjoy the next day.