Quince Jam
Description
Perfect for winter pantry stocks. Quince is very tart, so use more sugar, though everyone can decide for themselves. If you prefer more tang, a kilogram of sugar will be enough. Here is how to make quince jam. 1. Wash the quince, peel it, and remove the core. Do not discard the seeds; simmer them in about two cups of water (boil for 10 minutes). 2. Slice the quince into wedges. 3. Cook a syrup from the sugar and one cup of the seed broth. The finished syrup will lighten in color. 4. Add the quince wedges to the syrup, bring to a boil, then let stand for eight hours. After eight hours have passed, repeat the boiling step, but this time cook the syrup with the quince for five minutes. And leave it to rest again for 12 hours. Then boil again. Our goal is transparent quince wedges. So repeat this process as many times as needed. 5. Pour the hot finished jam into sterilized jars and sterilize the jars with the jam inside. Seal as usual. Store in a cool, dark place.