Jam Quince Recipe
Copper-red quince with lemon Quince preservesDone easily. Quince is a fruit that ripens for a long time - along with late apples and pears. Most varieties of quince are too hard, tart and sour to be eaten raw. Often the fruits of quince are used to make jams, puddings, they can also be fried, baked or stewed. The flesh of quince becomes copper-red after a long cooking time. If the flavor is too strong, then quince can be added in small amounts to apple pies and jams to enhance the taste. I suggest you try jam from quince with lemon, which will give a fragrant part of the summer on winter evenings.
- Quince 2500 g
- Lemon 1 pc.
- Sugar 2000 g
- Water 100 ml
- Step 1 To prepare the jam you need quince, sugar, lemon and water.
- Step 2 Cut the quince in half and remove the core with bones. Once again along (in half) and cut across the lobules, a thickness of about 3 mm.
- Step 3 Put the quince in a saucepan, add sugar, add 100 ml of water and allow to boil over high heat. Then set aside for a day.
- Step 4 The next day, let again boil over high heat for a couple of minutes and set aside. This process should be repeated for 2-3 days.
- Step 5 The more days for 2 minutes to cook jam, the more red it will become.
- Step 6 Then remove the whole lemon peel and squeeze out 1/3 cup of lemon juice. Add all the ingredients to the jam, mix, once again give a puff for 2 minutes.
- Step 7 To sterilize the jars, shift the jam and roll.