Quince jam

Ingredients for 1 servings:

• 1 kg quince puree
• 250 ml juice (quince juice)
• 1 orange(s), grated peel
• 1 tsp cinnamon
• 100 ml Amaretto
• gelling sugar, 2:1
• possibly gingerbread spice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

I made the quince jam by hot-pressing the juice from the quinces (just core the quinces, don’t peel them, and put them in the hot-press juicer. After juicing, puree 1 kg of quince jam). Add the remaining ingredients and bring to the boil with the 2:1 gelling sugar. Quinces gel incredibly well, so you can use 2:1 gelling sugar for the 1250 g amount. If you don’t like Amaretto/alcohol, you can also use 100 ml more quince juice. It tastes really good if the jam is kept cool in the fridge. If you want the quinces to have a bit of a Christmassy taste, you can add 2 teaspoons of gingerbread spice and boil it with the jam.