Quince Apple Jam

For the quince-apple jam, rub the quinces with a tea towel to remove the fuzz.

Then wash the fruit, cut into quarters and remove the blossom end and the stem. Do not cut out the core.

In a large saucepan, bring the quince pieces and the juice of half a lemon, the spices and sugar to a boil and simmer for about three quarters of an hour. Stir often!

Then strain through a sieve.

Wash the apples, peel them, remove the core and cut them into small pieces. Mix with the Calvados and the remaining lemon juice in a bowl and let it infuse.

Bring the quince jelly to the boil again, add the marinated apples and bring the mixture to the boil and simmer for 4 minutes until bubbling.

Make a jelly test: put a little jam on a small plate with a small spoon. The jam should set on the plate as it cools.

Immediately pour the quince-apple jam into hot washed jars and seal well.

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