Fine Quince Jam
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 4 mins |
| Total Time | 39 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg quince (s), cleaned and pitted, weighed
- 400 g suar, (oranic raw cane suar, liht)
- 1 lemon (s), add the juice from it
- 500 ml boiling water
Print Recipe
Pin Recipe Instructions
- Quarter the cleaned and pitted quinces, slice them into very thin slices with a vegetable slicer and mix immediately with the lemon juice. Put in a large saucepan and pour 500 ml of boiling water over it. Cook to a sauce, stirring constantly, this takes approx. 8-10 minutes. If necessary, add a little more water. Now pass the puree through a hair sieve, stir in the sugar and cook for 4 minutes while stirring constantly. Immediately fill into screw-top jars, close the lid and turn upside down for 15 minutes.
- Tip:
- Always cook quinces in their peel, they contain a lot of vitamins, and they also serve as flavor carriers!
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