Fine Quince Jam
Prep Time30 minutes mins
Cook Time1 hour hr
Rest Time8 hours hrs
Total Time9 hours hrs 30 minutes mins
Servings: 6 people
for marinating
- 1 kg Quinces
- 200 g Sugar to marinate
for the jam
- 350 ml White wine
- 250 ml Water
- 150 g Sugar
- 2 whole Oranges
- 1 teaspoon Cinnamon blossom spice
- 2 Knife point Ground cardamom
- 2 tablespoon Finely grated ginger
- 1 tablespoon Pear balsamic vinegar
- 1 tablespoon Gelfix 1: 3
Marinate the quinces
Wash the quinces, rub the fine hairs well, quarter them, cut out the core and peel them - cut into coarse cubes - we need a total of 1 kilo quince cubes - these are put in a bowl together with the sugar - close the bowl and shake well so that the sugar well distributed - leave in a cool place overnight
Preparations the next day ...
Cook Marmelade
Boil the marinated quince cubes together with wine, water, sugar, orange zest, orange juice, cinnamon blossoms and cardamom in a pot until soft
either juice the quince with the juicer ...
if you don't have a juicer, take the blender ...
Cook Marmelade
the thick quince juice (the amount given above resulted in a little more than 1 liter for me) is now boiled, the gelfix is mixed with a tablespoon of sugar before adding it so that it does not clump - then the ginger is finely grated and added last Pear balsamic seasoned - bring the jam to the boil again for approx. 3 minutes but ATTENTION! Since it is very thick, it must be stirred constantly so that it does not burn!
Serving: 100g | Calories: 112kcal | Carbohydrates: 22.7g | Protein: 0.5g | Fat: 0.5g