Quince Jam with Orange Juice
Quince jam with orange juice, a fruity‑autumn variation of quince jam. Cook your quince jam with orange juice using this recipe!
Ingredients
- 1.5 kg quinces
- 1 lemon
- 200 ml orange juice
- 500 g gelatin sugar from raw cane sugar (2:1)
Instructions
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1.
Rub the quinces with a cloth. Remove the blossom and stem base. Cut the peel and core into quarters, then cut again across.
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2.
Squeeze the lemon. Pour the juice into 1 ¼ l water and bring to a boil. Add the quince pieces, cover, and simmer gently for about 40 minutes.
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3.
Let the quinces cool, drain, and press through a cloth‑lined sieve. Catch the liquid while pressing.
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4.
Measure out 800 ml of quince juice, mix with orange juice and gelatin sugar, and cook vigorously for four minutes. Skim off foam during and at the end. Fill the jam into hot rinsed jars. Seal the jars and place them on their lids. Let cool for 20 minutes, then invert and let cool completely.
