John Myers
Contents
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Ingredients
- 1000 ml Quince juice
- 80 g Ginger
- 700 ml White wine dry
- 1000 g Preserving sugar 2: 1
- 1 Lemon juice
Instructions
- The production of the quince juice can be found in the following link: Quince confectionery, also called "quince bread" - The utilization of the pulp is described in the same link.
- Wash the ginger, dry it, cut it into thin slices, put it in a sealable container, pour the wine over it and let it steep for 1 - 2 days - stored in the refrigerator.
- Pour 3,500 ml of the wine and ginger stock through a sieve and collect. Put the rest of the wine and the ginger back in the refrigerator, tightly closed (can continue to be used or ginger jam can be made from it, see link: Ginger jam "Ginger Jam").
- Put the 500 ml of wine, lemon juice, quince juice and preserving sugar in a larger saucepan and - according to the instructions on the package - let it simmer for approx. 4 minutes. Stir it every now and then. After 4 min. Pour 1 tablespoon of the mixture onto a saucer and test whether it gels. If it stays runny, let it simmer for a few more minutes. It should not be more than 8 minutes in total.
- Then immediately fill everything still hot to the brim in jars (rinsed with boiling hot water and thus made sterile) and close.
- The above quantity of ingredients resulted in 3 normal and 1 smaller screw-top jar.
