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Quince-ginger-rum jam

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Ingredients for 4 servings:

  • 250 g gelling sugar (2:1)
  • 500 g quince(s)
  • 10 cl rum (e.g. Captain Morgan)
  • 1 piece(s) ginger (small piece)
  • ½ vanilla pod(s)
  • n. B. water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

“Captain Quince” super fruity and light

Peel and core the quinces, and cut into small pieces. Halve the ginger and bring it to a boil with the quinces and vanilla seeds in a pot of water (slightly covered). When the quinces have softened, add 250g of gelling sugar and 100ml of rum and simmer for a little longer. Remove the ginger pieces and puree the quince mixture with a hand blender. Pour the hot jam into clean jam jars and turn upside down for 5 minutes. My recommendation: Captain Morgan Rum has a light vanilla note and is perfect for this.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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