Quince is great for jam, as it behaves well during the cooking process: it does not fall apart, acquires a wonderful amber color and a special dense texture.
Pick your recipe
You will need
- - 1 kg of quince
- - 1 lemon
- - 800 g sugar
Instruction manual
1
Quince should be washed well, remove the fluff and dry.
2
Then cut the fruit into 4 parts and remove the seeds, then cut into slices.
3
Cutting the fruits in turn, they should immediately be sprayed with lemon juice, because quince in the air begins to quickly darken.
4
The chopped quince must be put in a saucepan, sprinkled with sugar and left, covered with a towel, for 24 hours.
5
Quince will be able to allocate enough juice in a day to dissolve sugar.
6
The pan must be put on low heat and cooked at a low boil without a lid, stirring occasionally.
7
Gradually, the fruit will darken and the syrup will thicken.
8
The total cooking time takes approximately 40-50 minutes. You should focus on the color of the jam and the density of the syrup. It should be like liquid honey both in consistency and color.
9
Ready jam should be removed from the fire and put in clean jars.