Crimson quince marmalade with oranges
Time
Preparation time: 20 min.
Cooking or baking time: 4 hours
Total preparation time: 4 hours 30 minutes
When quinces are cooked for a long, very long time, the spicy, beige fruit turns into a wine-red translucent soft jam.
Cooked like this quince marmalade with pulp even people who eat only quince jelly. This recipe was created based on the salad with quince and dolcelatte published by Yotam Ottolenghi in his book "Genussvoll vegetarisch". Makes about 1.5 liters of jam.
Required devices
- big knife
- big fruit board
- Drum grater or food processor, use for coarse rasps
- 2 big pots
- 1 small pot for the core case
- big wooden spoon
- small plate, refrigerated in the fridge
- Preserving jars (in one of the pots "sterilize" in boiling water for at least 15 minutes)
ingredients
- 1 kg of ripe quince
- 1-2 oranges (to taste and size)
- 500 g canning sugar 2: 1
- 1 lemon (juice)
- 15 black peppercorns (in a set bag), at will
- 400 ml red wine (possibly alternatively red grape juice?)
- 300 ml of water
preparation
- Wash the quince and scrub off the fluff. Peeling is not necessary.
- Using the large knife, first quarter each piece of fruit on the fruit board, then cut each quarter across the core. Thus, core housing, stem and flower approach can be easily removed with simple bevel cuts. Pick up core housing.
- Grate the quince roughly with the drum grater or the food processor and place in the saucepan.
- Cut the oranges lengthwise and cut into thin slices.
- Put all ingredients except the peppercorn bag in the pot.
- Mix everything well with the large wooden spoon. Only now add the Pfefferkörnersäckchen.
- Cook the core casing with a little water for approx. 10 minutes. Extract the core casing, collect the cooking water and add to the jam.
- Boil the grated quince, turn down the heat and cook over low heat until the quince rasps lose all their matte color and become burgundy. Stirring occasionally. If necessary, add a little water. Duration: about 4 hours.
This needs a bit of patience, the quinces are soft much earlier, but they lose the sparse only when the color turns to durcheinend burgundy. Just cook, cook and continue cooking :-). - Make a gel sample (little jam on a cold plate, wait 2 minutes, test). If the marmalade is still too liquid, either further reduce jam or add some preserving sugar.
- Remove the peppercorn bag.
- Fill jam into the boiled, hot glasses and seal well.
Et voila. En good!
