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Quince jam

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Ingredients for 1 servings:

  • 1 kg quince(s)
  • 500 g gelling sugar 2:1
  • some water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

the pure quince power

Sterilize the jars in the oven at 130°C for 15 minutes. Boil the lids in a pot of water for 15 minutes. In the meantime, wash the skins off the quinces. Peel the quinces, quarter them, and remove the cores. Chop the quinces and simmer with a little water, about two fingers’ width, for about 10 minutes until soft. Now puree everything with a hand blender, add the sugar, and bring back to a boil. Add a little more water if the jam is too thick. Pour the jam into the sterilized jars, seal, and let cool. Tip: Instead of throwing away the leftover quinces, you can use them to make the “Quince Liqueur for the Very Patient” by Lieber_Besuch (http://www.chefkoch.de/rezepte/348381119951252/Quittenlikoer-fuer-ganz-Geduldige.html)!

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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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