Quince fruit spread

Ingredients for 1 servings:

• 3 kg quince(s)
• ¾ liter white wine (Franconian wine), dry
• 2 liters of mild apple juice
• 3 lemons, juice
• 3 cinnamon sticks
• 1 tsp, heaped anise, ground
• 2 ½ kg gelling sugar 2:1

Instructions

Working time approx. 35 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Quince jam

Grate the quince fuzz, remove the core, and roughly chop the quinces. The quinces don’t need to be peeled. Bring to a boil with lemon juice, cinnamon sticks, anise (I use whole anise seeds and grind them fresh with a pepper mill), apple juice, and Franconian wine and simmer for about 45 minutes, until the quinces break down. Let cool slightly, then strain through a sieve. Add the gelling sugar to the strained mixture, stir in, and bring back to a boil. Boil briefly and then pour into preserving jars while still piping hot. Close the lids immediately and let the jars stand on their lids for about 10 minutes, then turn them upside down and let cool. Let the fruit spread stand in a cool, dark place for a few days before opening the first jar. It tastes even better when steeped. When I add the quince pieces to the pot, I make sure they’re well coated with liquid, as this prevents them from turning brown, and the fruit spread will still have a beautiful golden color.