Christmas quince and apple jam with sparkling wine

Ingredients for 1 servings:

• 220 g quince(s), peeled and weighed
• 340 g apple (Granny Smith), peeled and weighed
• 100 ml sparkling wine, dry
• 200 ml apple juice
• 1 tsp cinnamon
• 1 bag of mulled wine spice
• 150 g gelling sugar 2:1

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Cut the quince and apple flesh into pieces. Place in a saucepan with half of the sparkling wine and apple juice and simmer for about 15 minutes. Then add the remaining sparkling wine and juice, along with the cinnamon and mulled wine spices. Simmer for another 5 minutes. Remove the pan from the heat and let the mixture steep for about 10 minutes. Remove the mulled wine spice bag. Roughly puree with a hand blender. We like it when a few small pieces remain, but of course you can also puree the mixture until smooth. Return the pan to the heat. Add the gelling sugar and bring to a boil. Pour into prepared jars while still hot, screw on the lids immediately, and let stand upside down for about 5 minutes. Makes about 2-3 jars, depending on the size of the jar. Note: The amount of gelling sugar does not necessarily match the pulp and liquid. However, since the pulp releases little juice and you get a fairly smooth mixture after puréeing, this amount is perfectly sufficient; otherwise it will be too solid.