This quince and apple jam is like an ode to the end of autumn and beginning of winter. It is full blown quince and apple season and as the weather is getting cooler and the first frost is approaching we do not have much time to eat them all. As I really do not like to throw fruit, food in general, I often choose to cook marmalade.
That is how I came to an idea to cook a jam from quinces and apples, but not one that is ordinary and common, but the one that is full of fragrance and smells like gingerbread and cinnamon. I’ve already imagined a snowy winter morning, warm coffee, toasted crunchy bread, butter and this marmalade. I cannot wait. To tell you the truth I already had it this morning for breakfast because I could not wait to try how it turned out.
I cooked this marmalade last night in an hour, including sterilizing jars. Wondering how? – by using Dr. Oetker Extra Gelling Sugar 2 in 1 or for you that are in USA it is jam sugar. My husband was out and honestly I was bored and wanted something to do.
As for spices, you can play around with them, you can add a little cinnamon, mixed ready-to-use spices for gingerbread, maybe a little cloves, ginger, saffron or cardamom. Let your imagination run wild. I used spices from gingerbread because I wanted Christmas in a jar.
Now I will let the jars full of Christmas rest and wait for the snow in a cold and dark place J
- Ingredients for 4 small jars:
- 1 kg of quinces and apples
- 100 g of sugar
- Dr. Oetker Extra Gelling Sugar 2 in 1
- About 3 teaspoons of spices (I used ready-to-use gingerbread spices Ground Ginger, Ground Cinnamon, Ground Cloves, Ground Nutmeg)
- . First you sterilized the jars. Description of how to do that is lower in the recipe.
- . Then peel the apples, quince you just need to wash, do not have to peel them, take out the seeds and chop them into small pieces, put them in a pot, add 50g of sugar and cook them until the fruit does not soften. (About half an hour)
- . Drain the water and mix them in the blender or with the stick mixer and put them back in the pot
- . In a small bowl, mix the gelling sugar and 50g of sugar, then add it to the quince and apple purée and put on fire to cook.
- . Now that the pot on the fire and add the spices, stirring constantly.
- . After the fruit puree boils, cook for another 3 minutes. If you want, you can remove the foam that will appear at the top, but you do not have to. (By removing it you will get a ticker jam)
- . Pour the hot jam into hot, sterilized jars.
- Heat the oven to 100C.
- Put the dried and washed jars in the pre-heated oven and leave them in there until your jam is cooked.