1 kg of grated quince
400 g sugar
3 sprigs fresh thyme
2 teaspoons ground cinnamon
1 long cinnamon stick
1 vanilla pod
½ teaspoon natural vanilla extract
½ grated tonka bean
Heat the grated quinces with the sugar in a large saucepan. Cook covered to allow fruit to release their juice. If necessary, add a little water. Ten minutes later, add the flavors – the scraped vanilla bean, cinnamon stick and ground cinnamon, the thyme leaves (without the stem) and grated tonka bean. Unlid the saucepan.
Cook the jam at medium bubbles until the quinces are tender and their juice turns to thick syrup. Pour the jam into clean jars. Then, seal them tight until they are still piping hot. Remove the cinnamon stick before filling the jars.
Store the quince jam in the refrigerator after opening a jar.