Quince jam “Winter Spice”

Ingredients for 1 servings:

• 2 kg quince(s) peeled, cut into pieces and pitted
• 1 ½ liters of water
• 200 ml orange juice, freshly squeezed
• 2 tbsp brown rum
• 1 tbsp honey
• ½ tsp orange peel, freshly grated
• 1 tsp cinnamon powder
• 2 pinches of clove powder
• 3 pkt. gelling sugar 2:1 , 500 g each
• 1 packet of vanilla extract (Bourbon vanilla), liquid

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

makes about 8 – 10 jam jars

Boil the raw quince pieces in a saucepan with 1.5-2 liters of water over medium heat for about 10-15 minutes until soft, so that they fall apart when stirred. Then puree the quinces with a hand blender. Stir in the orange juice, honey, and dark rum, then add the orange peel, cinnamon, cloves, and bourbon vanilla. If the mixture is still too thick, add a little more water. Bring everything to a rolling boil over high heat and gradually add the gelling sugar, stirring vigorously and continuously. Then let the mixture continue to boil for at least one to two minutes. Now you have a quick moment to taste the jam a little more. Then test the setting on a small teaspoon. If it is set, use a large ladle to ladle the jam into prepared, boiling-hot, rinsed jam jars and seal tightly. Let the jam cool, making sure the lids of the jars click shut. The mixture yields approximately 8-10 jars.