Quince Jam
  • 2 kg quinces;
  • 1.5 kg sugar; 
  1. Rinse, quarter and core the quinces, (do not peel!);
  2. Cut each quarter into thin slices;
  3. Put the slices in a large, wide, thick-bottomed saucepan, add the sugar and place on low heat;
  4. When sugar is melted and liquid begin to boil remove from the heat and let it cool down. Keep the saucepan covered with a tea towel;
  5. Put the saucepan on the low heat again and once it begin to boil remove from the heat. Let it cool;
  6. Repeat the step 5 for another 4-5 times, until your jam is thick and quince's slices become translucent;
  7. Put 5 or 6 1-pint canning jars and their lids into dishwasher, choose the "sanitize" cycle;
  8. When jars are clean, put them on the table and fill with hot, almost boiling jam. Cover with the lids;
  9. You can keep the jars with the jam refrigerated for the next 3-4 months but I can guarantee it will disappear way before this time!


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