Summary

Ingredients

• 2 kg quince (s)
• 1.3 kg sugar
• water
• 2 sticks cinnamon
• 0.5 ½ lemon (n)
• 1 pinch (s) salt

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Instructions

1. Peel and core quinces and cut into cubes. Cut out the zest from the lemon peel.
2. Put quinces in a pressure cooker and cover with water. Add the cinnamon sticks, lemon zest and a pinch of salt and let simmer (at least 10 minutes or until the quinces are soft).
3. Then puree the whole thing and bring to the boil together with the sugar in a high saucepan. Stir every now and then so that the sugar melts.
4. The jam is ready when you stir it with a wooden spoon and can see the bottom of the pot for a short time.
5. The longer you let it cook, the firmer the mass will be. Then put in a baking dish or something similar and let cool down. In Portugal, the jam is allowed to cook until it can be cut into slices after it has cooled down.
6. The jam is particularly popular as a topping for cheese sandwiches, but of course it also tastes very good on its own for breakfast.