Quince-Chestnut Conserve

Ingredients

• 500 g quince
• 250 g gelesugar (2:1)
• 0.5 untreated lemon (juice)
• 300 g chestnut
• 1 vanilla pod
• 2 tbsp sugar

Instructions

1. 1.

   Peel, quarter, seed the quinces and cut into cubes. Mix with the gelesugar and lemon juice and let sit overnight.

2. 2.

   Score the chestnuts crosswise, blanch in boiling water for 5 minutes, remove, shock, drain and peel. Place the chestnuts in a pot, cover with water and simmer partially covered for about 30 minutes until tender. Drain the remaining liquid and reserve it. Caramelize the sugar to golden brown. Add the split vanilla pod. Deglaze with 60 ml of chestnut cooking water, add the chestnuts and simmer for 15 minutes. Remove the vanilla pod and puree the mixture.

3. 3.

   Bring the quinces in a pot to boil and cook until tender in about 30 minutes. Mash or blend with a potato masher if desired. Fold in the chestnut puree and fill well-sprayed jars. Seal tightly and let cool.