Crunchy quince bread and spicy quince jelly

Ingredients for 1 servings:

• 2 ½ kg quince(s)
• 4 tbsp sugar
• 4 carnations
• 1 stalk(s) cinnamon, divided
• 1 piece(s) ginger, walnut-sized, cut into pieces
• 1 lemon(s), organic, grated peel and juice, or more
• 3 gelling sugar 2:1 , 500 g each
• Cinnamon powder
• Syrup (Amaretto syrup)
• 100 g almonds, chopped
• 50 g hazelnuts, ground
• 50 g sunflower seeds, whole or chopped

Instructions

Working time approx. 2 hours; Rest period approx. 3 days; Cooking/baking time approx. 1 hour; Total time approx. 3 days 3 hours

Wash and zest the quinces thoroughly, trim off the stems and blossom ends, cut into large pieces, and simmer in a large pot with just enough water to cover for 30-40 minutes until soft. Add the crushed cinnamon stick, cloves, ginger, and lemon zest. Mash the soft quinces with a pestle and let everything cool. Either drain the mixture over a kitchen towel, catching the clear juice, or squeeze the quinces well in the kitchen towel. The juice will then be cloudy but more aromatic. To make the quince paste, pass the squeezed quince pulp through a food mill. Weigh the pureed pulp (I made about 1 kg) and mix it with a packet of gelling sugar. Add 1-2 teaspoons of cinnamon powder, lemon juice and zest if desired, and heat slowly in a large pot (induction hob level 7), stirring constantly. Caution: It will be very hot, bubble vigorously, and tend to burn, so stir continuously. Reduce to a very thick paste, then stir in the almonds, hazelnuts, sunflower seeds, and 2-3 tablespoons of amaretto syrup or liqueur. Spread the mixture onto oiled aluminum foil about 1.5 cm thick and let it dry for 1-3 days. Then cut into pieces and decorate as desired, e.g., roll in sugar or coat with chocolate coating. Store in tins, separating the individual layers with baking paper. To make the jelly, mix the juice with the appropriate amount of gelling sugar, add lemon juice and cinnamon powder to taste, bring to a boil, and cook according to the manufacturer’s instructions. The jelly can be refined with various liqueurs, such as amaretto, lime, or even cognac. Then pour into jars, screw on the lids, and let cool upside down.