Quince jam with cinnamon à la Anita

Ingredients for 3 servings:

• 3 kg quince(s), fresh
• 500 g gelling sugar, 2:1
• 250 ml water, for cooking
• 1 cl rum (good Trinidad rum or Asmussen 40%, or less)
• 1 tsp cinnamon (fine Ceylon cinnamon), ground
• 1 pinch(s) of salt, if you think

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Original creation, great gift for connoisseurs!

Quince jelly is boring and disgustingly sloppy. Here’s one of my own ingenious quince jam creations. Peel and core the quinces, and cut them into small pieces. Bring to a boil in a large pot with 1/3 (by volume) water. This also works very well in a pressure cooker. Without a pressure cooker, however, cook in a closed pot at max. medium heat, making sure there’s enough water and adding more if necessary to prevent the quinces from burning. Cook in a pressure cooker for 15 minutes, or in a normal pot for probably 30 minutes, until really soft. Remove from the heat, let cool slightly, and use a heat-resistant hand blender to make a smooth, even mousse without lumps. In a pinch, you can also use a good blender, but you’ll probably need a bit more water. Now to taste: mix the gelling sugar with 1 liter of the quince mousse as directed on the package. Before the end of the cooking time, season with good cinnamon and “dampen” the resulting sweet taste with a little soft rum. Important: It shouldn’t taste like rum! Cook thoroughly! Please do not use Bacardi or other rum-eating spirits. While the jam is cooking, carefully warm the clean jars to hot water in the sink, then place them in 5-6 liters of boiling water and pour boiling water over them. Pour the cooked jam into freshly emptied jam jars, seal tightly, and label later. The jam spreads creamily on bread and is a true delight. Tip: You should make a party out of cooking quinces, because peeling them is very laborious and wears on your tendons. (Important: razor-sharp knives.) It’s all much more fun when you can chat and take turns. The long preparation time is due solely to the effort of peeling them.