Quince Jam with Orange Liqueur

Ingredients

• 1.5 kg quinces (yield about 1000 ml juice)
• 1 lemon (juice)
• 1 kg gelatin sugar
• 1 vanilla pod (mold)
• 40 ml orange liqueur

Instructions

1. 1.

   Grate the quinces, wash thoroughly, remove stem and flower, cut into cubes with peel and core. Place in a pot and cover with 1.5 liters water. Add lemon juice and bring to 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 mixture through, allowing the juice to drain. If necessary, weigh down or lightly squeeze to extract all juice. Cool the quince juice. Measure (about 1.2 l) in a measuring cup, pour into a pot and mix with almost the same amount of gelatin sugar (allow about 200 g less). Bring to boil while stirring, add vanilla mold and liqueur, simmer for about 4 minutes bubbling. Perform a gel test.

3. 3.

   Remove from heat. Fill sterilized jars full and seal immediately. Let cool.

4. 4.

   Serve well with goat fresh cheese spread on yeast rolls.