Efficient for tomatoes and kiwis
The agile and versatile knife!
Heat the wine with the sugar, cinnamon stick, bay leaf and thyme sprigs in a heavy saucepan, cast-iron casserole or preserving pan for around ten minutes.
Meanwhile, peel the apples, pears and quince. Cut into small cubes. Peel and chop the red onion.
Add the diced fruit and onion to the cooked wine. Continue cooking over a low heat for at least an hour: the wine should become syrupy. Remove the cinnamon stick, bay leaf and thyme sprigs, and spoon the jam into a jar.
Serve with a platter of hard or creamy cheeses, curd cheese, or fromage blanc.
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