John Myers
Quince – Oranges – Jam
The perfect quince – oranges – jam recipe with a picture and simple step-by-step instructions.
- 250 Milliliters Orange juice
- 1 Vanilla pod
- 4 Cardamom pods
- 1 Teaspoon (level) Orange peel aroma or zest of an organic orange
- 600 g Quince fresh
- Orange juice
- 400 g Preserving sugar 2: 1
- Halve the vanilla pod and slit open. Press on the cardamom pods a little. Put orange juice with vanilla pod, cardamom and flavor (or peel) in a saucepan.
- Rub the quilts with a cloth, wash and dry them. Cut into quarters, peel and remove the core. Cut into pieces and immediately add to the orange juice. Bring the whole thing to a boil and cook on a low flame for about 10 to 12 minutes.
- Remove from stove. Remove the vanilla pod and cardamom. Puree the quinces finely. Fill up to 800 ml with orange juice. Transfer to a large saucepan. Mix well with the preserving sugar. Bring to the boil while stirring, let simmer for four minutes.
- Immediately pour into clean twist-off jars, close and turn upside down. Turn back after 30 minutes.
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