Quince jam with apples and red grapes

Ingredients for 1 servings:

• 800 g quince(s)
• 2 packets of vanilla sugar
• 1 tsp, leveled cinnamon powder
• 800 g apples
• 900 g grapes, red
• 1 lemon(s), juice
• 3 packs of gelling sugar 2:1, each approx. 500 g

Instructions

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

from Grandma Helga

First, wash the quinces thoroughly to remove the fuzzy skin. Then peel and core the quinces. It’s best to quarter, core, and peel them. Cut the quinces into fairly large cubes and place them in a saucepan. Add the vanilla sugar and cinnamon, cover with water, and simmer over medium heat for 45 minutes, until the quinces are quite soft. Then mash the quinces well in the juice. In the meantime, core and slice the apples and pluck the grapes from the stems. Pour a little water into a saucepan, just enough to prevent the apples and grapes from burning immediately. Add the fruit to the pan and simmer for about 45 minutes, until the apples are very soft and the grapes are thoroughly cooked. Place the apples and grapes in a food mill. Squeeze the lemon. Combine the quince pulp, lemon juice, and apple and grape purée, stir well, and puree. Stir in the gelling sugar thoroughly. Bring the mixture to a boil and simmer for about 4 minutes, taking care not to burn. Pour the hot mixture into jars, seal immediately, and turn upside down for about 5 minutes, then turn over and let cool.