Quince is great for jam, as it behaves well during the cooking process: it does not fall apart, it acquires a wonderful amber color and a special dense texture.
It is necessary
- - 1 kg of quince
- - 1 lemon
- - 800 g sugar
Instructions
Step 1
Quince should be well washed, fluff removed and dried.
Step 2
Then cut the fruit into 4 pieces and remove the seeds, then cut into slices.
Step 3
Cutting the fruits one by one, they should be immediately sprinkled with lemon juice, because in the air, the quince begins to darken quickly.
Step 4
The chopped quince must be folded into a saucepan, covered with sugar and left, covered with a towel, for 24 hours.
Step 5
During the day, the quince will be able to release enough juice to dissolve the sugar.
Step 6
The pot must be put on low heat and cooked at a low boil without a lid, stirring from time to time.
Step 7
Gradually, the fruit will darken and the syrup will thicken.
Step 8
The total cooking time takes about 40-50 minutes. You should focus on the color of the jam and the thickness of the syrup. It should be like liquid honey in consistency and color.
Step 9
The finished jam should be removed from the heat and placed in clean jars.
