Quince jam is an old-fashioned dessert that will sweeten you and that you will love after the first bite. Quince is most often eaten processed into jam, juice, compote, tea, cakes, and even brandy. Quince is very healthy, it contains zinc, potassium, sodium and iron. It is used as a remedy for asthma, diarrhea and persistent cough.
Quince are available in October, November in the Northern Hemisphere.
2 kg quince
1.25 kg of sugar
- Pour water over the quinces and boil.
- Take it out of the water hot and peel it quickly, then cut it into cubes.
- Put sugar in the pot and pour 1 to 2 cups of water over it. Make a thick syrup, remove from the heat and add the quinces.
- Cook over high heat until two heavy drops begin to fall from the wooden spoon.
- Remove from the heat, remove the foam and cover with a damp cloth.
- leave overnight, then pour into dry sterilized jars and close.
You can consume sweets stored this way for a couple of months. Of course, keep jars of jam in a dark and cooler place.