Apple Jam with Kiwi and Quince

Rinse apples, remove peel, core and chop. Sprinkle with the juice of one lemon, put in a large saucepan, add the jelling sugar, remove the skin from the kiwis, cut into pieces and add with the quince juice. Mix everything well and let it boil. Stir for four minutes until bubbling, skim off the foam, fill hot into glasses and seal on the spot.

Quince juice: Grate the quinces thoroughly with a dry utensil, remove blossom and stalk. Cut unpeeled into pieces with the core and place in a saucepan. Cover with water. One l of water per kilogram of fruit. Cook over medium heat until the quinces are soft. This takes an hour, then drip the amount through a Geschirrhangl or evtl hair sieve.

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