Quince jam and borstplaat recipe

		Jam recipes Recipes with quinces			Dutch recipes Recipes for St Nicolas
			Netherlands travel
	Quince jam			Chocolate borstplaat (hard candy)
	1 KG QUINCES 700 GRAM SUGAR 1 TSP VANILLA SUGAR			250 GRAM SUGAR 5 TBSP CREAM 50 GRAM CHOCOLATE, cubed
Peel the quinces and core them. Add 1 cup of water to the peels and cores and bring this to the boil. Cook for half an hour, and leave the mixture for one hour. Sieve the mixture and press all liquid out. Cut the quinces into small cubes. Add the liquid to the quinces, the sugar and the vanilla sugar and bring to the boil. Cook 15 minutes and puree the mixture. Put the jam in glass jars. For Recipes with quinces, see also quince pie, quince liqueur and baked quinces.			Add the cream and 2 tablespoons of water to the sugar and bring this to the boil. Cook on medium heat until the mixture becomes thick and falls in a thread from a spoon. Switch off the heat. Add the chocolate and stir well. Keep stirring until the mixture starts to make a scratching noise on the bottom of the pan. Spoon the mixture into forms and allow the mixture to harden for 2 hours. See also recipes for vanilla borstplaat and coffee borstplaat. On 6 December the Dutch celebrate the birthday of St. Nicholas. On the night before presents and poems are exchanged. The Dutch have various kinds of sweets, like speculaas and borstplaat.