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
- 1 ½ kg pear (s) - quince or others
- 2 m. Pomegranates
- 2 medium pear (s)
- 0.5 ½ lemon (s), add the juice
- 1 packet preserving sugar, 3:
Print Recipe
Pin Recipe 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.
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