Quince Jam

Ingredients

• 2 kg quines (yield about 1 l juice)
• 40 ml lemon juice
• 500 g gelatin sugar from raw cane sugar (1:2 ratio)
• 1 vanilla pod

Instructions

1. 1.

   Wash and thoroughly brush the quines to remove fuzz. Remove stems, flowers, and core cavities; cut the remaining fruit into cubes. Cover the quines with 1 ½ liters of water, add lemon juice, bring to a boil, and simmer for about 45 minutes over medium heat until the fruit is soft.

2. 2.

   Next, line a large colander with a damp muslin cloth, place it on top of a large pot, pour the quine mixture into it, and allow the juice to drain. If necessary, press down to ensure all juice exits. Do not squeeze the cloth (otherwise the quince jam will become cloudy later due to suspended solids). Let the quince juice cool completely.

3. 3.

   Meanwhile split the vanilla pod lengthwise and scrape out the seeds with a knife. Measure 1 liter of juice in a measuring cup, mix with gelatin sugar and vanilla seeds. In a large pot, bring to a vigorous boil over high heat while stirring constantly until it bubbles strongly. Boil for about 4 minutes, continuing to stir.

4. 4.

   Remove the pot from the stove. Fill prepared clean jars to the brim and seal immediately. Place the jars upside down for 10 minutes, then flip them back over and let cool completely. Store quince jam in a cool, dark place.