The quince perfectly is suitable for jam as well behaves in the course of cooking: doesn't collapse, gains wonderful amber color and a special firm texture.
It is required to you
- - 1 kg of a quince
- - 1 lemon
- - 800 g of sugar
Instruction
1. The quince should be washed up, removed well a down and to dry up.
2. Then to cut fruit on 4 parts and to remove stones, after to cut segments.
3. Cutting serially fruit, they should be sprinkled at once lemon juice since on air the quince begins to darken quickly.
4. The cut quince needs to be put in a pan, to fill up it with sugar and to leave, having covered with a towel, for 24 hours.
5. Per day the quince will be able to emit enough juice that sugar was dissolved.
6. The pan needs to be put on weak fire and to cook at weak boiling without cover, from time to time stirring slowly.
7. Gradually fruit will darken, and syrup to get denser.
8. The general time of cooking takes about 40-50 minutes. It is necessary to be guided by color of jam and density of syrup. It has to be as liquid honey both on consistence, and on color.
9. Ready jam should be removed from fire and to spread out on clean banks.