Bitter orange and quince marmalade

Ingredients for 1 servings:

• 1 kg quince(s)
• 1 orange(s), organic
• 1 lemon(s)
• 350 ml red wine, dry
• 500 g raw cane sugar
• 1 sachet of Gelfix
• e.g. cardamom pod(s)
• n. B. Pepper, green, chopped
• e.g. whisky, liqueur…

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 4 hours 20 minutes

Rub, wash, dry, and quarter the quinces. Cut each quarter crosswise and remove the blossoms and stems. Remove the cores and simmer in a saucepan with a little water for about 20 minutes. Grate the quinces in a food processor and mix them with the sugar in a large saucepan. Wash the oranges with hot water, dry them, and cut them lengthwise into thin wedges. Cut the wedges into small slices and add them to the quinces along with the wine and mix. Strain the juice from the cores into the mixture through a sieve. Add the lemon juice. Bring everything to a boil and stir in any desired seasoning (from the sachet if desired!). Simmer for about 3 hours, stirring occasionally. Then stir in the gel fix and bring to a rolling boil according to the package instructions. Test for setting. Add alcohol if desired and pour the jam into prepared jars. This spread is not particularly sweet, so you may want to add more sugar and use only one orange to reduce the bitterness.