John Myers
Quince-plum Jam
The perfect quince-plum jam recipe with a picture and simple step-by-step instructions.
- 800 g Quince fresh
- 600 g Fresh plums
- 30 g Gelling agent
- 1 tbsp Ground ginger
- 1 tsp Ground cardamom
- 1000 g Sugar
- 1 dl Plum water
- Wash quilts and plums. Stone and quarter the plums. Remove flies and stems from the quince, cut in half, remove core, quarter, cut into slices. Put both together in a saucepan, cook until everything is very soft. Let through the fleet Lotte. Do not puree otherwise it will no longer gel properly. Let cool down.
- Stir in the gelling agent and bring to the boil again. Add the ginger and cardamom, add the sugar and continue cooking for approx. 5 minutes.
- In the meantime, heat the oven to 120 ° C. Sterilize clean jars and lids in them. Take out and place on a dry cloth. Pour the plum water into the jam, fill the glasses, screw them on and let them cool down.
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