John Myers
Ingredients for 1 servings:
- 800 g quince(s)
- 500 g blackberries
- 150 ml water
- 500 g gelling sugar 2:1
- 1 bag(s) of citric acid
- 1 tsp cinnamon powder
- 1 tsp vanilla, or 1/2 vanilla pod
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes
Wash the quinces thoroughly, quarter them, and remove the seeds (you’ll have about 500g left over). Cook them with the blackberries and about 150ml of water. I use a pressure cooker for this; it takes about 20 minutes. Purée the mixture, pass it through a food mill, and then pass it through a sieve again. Prepare with the gelling sugar, citric acid, cinnamon, and vanilla according to the package instructions. Fill into jars. If using the vanilla pod: Halve the pod lengthwise and cook it with the quinces and blackberries. Be sure to remove the pod before puréeing. Tip: A sip of quince or pear brandy or liqueur doesn’t hurt either. It also tastes great on pancakes or in a crumble cake.
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