in Recipes

Quince jam à la Adelheid

updated

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Ingredients for 1 servings:

  • 2 kg quince(s)
  • 1 ½ liters of orange juice
  • 1 ½ packages of gelling sugar, 3:1
  • some cinnamon powder
  • some clove powder
  • 1 tsp citric acid
  • some orange liqueur
  • some lemon juice

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash and peel the quinces, then cut them into pieces, removing only the seeds. Leave the cores. Cook the quinces in the orange juice and citric acid until soft. Pass the mixture through a food mill, then return the pulp to the pot. Mix with the preserving sugar and bring to a boil. Boil gently for 4 minutes. Season with cinnamon, clove powder, lemon juice, and orange liqueur. Pour into jars and seal tightly.

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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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