Quince – Pomegranate – Pear – Jam

by Editorial Staff

Summary

Prep Time	1 hr 25 mins
Total Time	1 hr 25 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Rub and peel the quinces with kitchen paper, then remove the core, cut into small pieces and place in water with lemon so that they do not turn brown.
Add the stones, the little pulp and the juice from the pomegranates and peel and core the pears and cut them into small pieces. Simmer everything until the quinces are also soft. Add the fruits differently because the cooking processes and times are different.
First the quinces, then the pears and finally the seeds, with the fruit and the juice of the pomegranates.
Put the pear and quince through the liquor Lotte and then put back in a saucepan, then add the pomegranates and lemon juice. Only now does the preserving sugar (3: 1) come to the mass and is cooked according to the instructions, 4 min.
Pour the finished jam into clean, hot twist-off jars and seal.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.