Fine Quince Jam

Wash the quinces, rub the fine hairs well, quarter them, cut out the core and peel them - cut into coarse cubes - we need a total of 1 kilo quince cubes - these are put in a bowl together with the sugar - close the bowl and shake well so that the sugar well distributed - leave in a cool place overnight

first remove the zest of the oranges, then squeeze out the juice - pour the cinnamon blossoms into a tea infuser

Boil the marinated quince cubes together with wine, water, sugar, orange zest, orange juice, cinnamon blossoms and cardamom in a pot until soft

the soft quince cubes are now allowed to run through the juicer - at the beginning I only use the fruit cubes - the squeezed fruit parts that the juicer exudes I finally put back into the juicer several times together with the remaining marina juice from the pot to squeeze out

If you have to go faster or you don't have a juicer, then the quince pieces are finely pureed together with the juice in the pot with the hand blender - the juicer has the advantage that the quince jam is very soft and creamy because the tiny hard ones Particles that quince often have are excreted

the thick quince juice (the amount given above resulted in a little more than 1 liter for me) is now boiled, the gelfix is ​​mixed with a tablespoon of sugar before adding it so that it does not clump - then the ginger is finely grated and added last Pear balsamic seasoned - bring the jam to the boil again for approx. 3 minutes but ATTENTION! Since it is very thick, it must be stirred constantly so that it does not burn!

then immediately pour into clean jars and close