Rub the fluff off the quinces with kitchen paper, then wash, peel, quarter, core and cut into pieces.
Cook the peels and cores in a little water in a pressure cooker for about 15 minutes until very soft. Then drain through a pointed sieve and squeeze lightly. Bring the stock to the boil with a vanilla pod cut lengthwise, sugar and apple juice.
Add in the quince pieces, bring to a boil and simmer gently until the pieces are semi-soft, this will take about 5-7 minutes.
Pour the quince pieces without juice into prepared glasses. Simmer the stock for 2-3 minutes more, then fill the jars to the brim with it. Close the jars.
Related Recipes:
Quince Grapefruit ChutneyFor the quince-grapefruit chutney, first rub the quinces with a kitchen towel so that the fluff comes off the...
Quinces in CalvadosIn no schnapps are quinces better off than in calvados: apples and quinces are close relatives. The...
Quince LiqueurFor the quince liqueur, peel the quinces and cut them into very small pieces, including the core. Boil sugar...
Preserved Bottle Tomatoes with BasilSkin the tomatoes, layer them in jars (with rubber ring and clamp). Between each layer sprinkle a tiny bit of...
Vineyard Peach Blueberry JamFor the vineyard peach blueberry jam, first pit the vineyard peaches and grind them together with the...
Strasbourg Goose PotBrown the pieces of goose in goose fat in a frying pan on all sides. Season with salt and pepper. Layer the...
Pear and Fig Compote with Nutella DotsThe day before, pour boiling hot water over the figs and let them swell for 15 min. Drain the figs and cut...
Ox Tow with Flour Dumplings and CabbageFor the oxtail with flour dumplings, rinse the oxtail, peel and chop the onions, clean the fresh garlic bulb...
Panna Cotta with Rhubarb and Strawberry CompoteFor the panna cotta, place whipping cream with 2 tablespoons of sugar and the scraped out inside of the...
Preserved Blood OrangesRinse the oranges thoroughly and cut them into slices, discarding the end pieces that do not contain pulp...