John Myers
Quince Jam
The perfect quince jam recipe with a picture and simple step-by-step instructions.
- 3,5 kg Quince fresh
- 500 g Preserving sugar 3: 1
- 200 ml Water
- 1 pole Cinnamon stick
- Wash the quilts thoroughly and remove their furry skin with a towel. Peel the quilts, cut in half, remove the core, cut the pulp into large pieces.
- Boil the quilt pieces with a little water and a cinnamon stick until soft. Add the preserving sugar, remove the cinnamon stick, bring to the boil and simmer for about 3 minutes. Put quilt jam into glasses (I had 10 different sizes), fill and close tightly. Quince jam lasts about 12 months.
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