Preparation

1

Step 1

Rub the quinces, wash them, remove the seeds and cut the pulp into medium-sized pieces. Place in a pot, cover with water and cook until soft, about 40 minutes. Place the quinces in a sieve, drain well and puree until smooth. Add the remaining ingredients and mix everything well.

2

Step 2

Fill into prepared jars (e.g. WECK mini tumbler jar) and close.

3

Step 3

The mustard will keep for several weeks in the fridge.

For the recipe, you'll need:

Ingredients

Portions

1

Food

  • 500.0 g Quinces
  • 150.0 ml light balsamic vinegar
  • 150.0 g Sugar
  • 50.0 g Mustard powder or ground mustard seeds
  • 1.0 tsp Salt