Quince-peach jam

Ingredients

Directions

1. 1

   Wash, peel and finely dice the quinces. Weigh 700 g of flesh. Mix in a large pot with approx. 1⁄4 l water and lemon juice. Bring to the boil covered and simmer for about 30 minutes. Let cool down in the pot.

2. 2

   Meanwhile skin, stone and finely dice the peaches. Add to the quinces with jam sugar. Bring to the boil while stirring constantly and cook thoroughly for at least 4 minutes until bubbly.

3. 3

   Immediately fill into prepared twist-off glasses (approx. 200 ml each). Close, turn upside down for approx. 5 minutes, turn over and let cool.