Fine Quince Jam

Ingredients

• 1.5 kg quinces (yield about 1000 ml juice)
• 1 lemon (juice)
• 1 kg gelatin sugar

Instructions

1. 1.

   Wash the quinces thoroughly, remove stems and blossoms, and cut into cubes including peel and core. Place in a pot and cover with 1.5 liters of water. Add lemon juice and bring to a boil. Cook gently for about 45 minutes until soft, stirring occasionally.

2. 2.

   Line a large sieve with a damp muslin cloth, set over a big pot, pour the cooked quince mixture through it, allowing the juice to drain. If needed, press lightly or add weight so all juice is extracted. Let the quince juice cool completely. Measure the cooled juice (about 1.2 L) in a measuring cup, pour into a pot and mix with almost the same amount of gelatin sugar—roughly 200 g less. Stir until dissolved, bring to a boil, then simmer for about 4 minutes while bubbling.

3. 3.

   Remove the pot from heat. Spread the jam on a deep baking tray lined with parchment paper if desired, and let it cool. Cut into pieces when set. Serve with toasted bread and hearty cheese such as Gouda.