Quince Jam with Star Anise

Ingredients

• 2 kg quince
• 2 lemons (juice)
• 3 star anise
• 2 kg invert sugar (1:1)

Instructions

1. 1.

   Wash the quinces thoroughly, rub them, remove the stem and blossom, then cut into cubes with skin and core intact. Place in a pot and cover with 1.5 liters of water. Add lemon juice and star anise, bring to a boil, and simmer for about 45 minutes, stirring occasionally.

2. 2.

   Line a large sieve with a damp muslin cloth, set it over a big pot, pour the cooked mixture through, and let the liquid drain overnight. Do not press if possible; this keeps the liquid clear.

3. 3.

   The next day measure the liquid in a measuring cup, return it to the pot, and mix with almost the same amount of invert sugar (about 200 g less). Stir, bring to a boil, and simmer for about 4 minutes until bubbling (perform a gel test).

4. 4.

   Remove from heat. Fill sterilized jars completely and seal well; let cool.