Apple jam with quinces

Ingredients for 1 servings:

• 700 g apples, peeled and diced
• 300 g quince(s), peeled and diced
• some sugar
• 500 g gelling sugar, 2:1
• 3 lemons, untreated, grated peel and juice
• 2 stalk(s) cinnamon
• 1 vanilla pod(s)
• 1 tbsp honey, creamy
• 3 tbsp Calvados

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 35 minutes

the quinces give the jam a great aroma

Since quinces are harder than apples, I recommend pre-cooking the quince cubes in a small saucepan with a little lemon juice and a tablespoon of sugar for 3-4 minutes. In a large saucepan, combine the apple cubes with the preserving sugar, cinnamon sticks, vanilla pulp, scraped vanilla pod, and lemon juice, and let stand for at least 2 hours. Then add the pre-cooked quinces and cook for 3-4 minutes according to the instructions on the preserving sugar packet. Shortly before the end of the cooking time, add the Calvados, grated lemon zest, and tablespoon of honey, stir well, and bring back to a boil briefly. Pour the jam into clean screw-top jars, seal tightly, and turn upside down for a few minutes. The same recipe can be made as a compote without preserving sugar and instead using 250g of regular sugar (less or more to taste).