Quince jam

Ideal for adding to teas or spread over bread.

1 part of de-seeded quinces, chopped in thicker slices.
½ part of sugar (really by the taste, but the jam will be one way or the other sour)
little bit of water on bottom of the pot

 

Put the water and quinces in the pot and to boil. Let it rise to boil and then turn the heat to half before letting it simmer until all the slices have turned into mash. Push the hot porridge through sieve, so the wooden parts are separated and put the jam back in the pot. Add sugar and heat until it melts. Bottle immediately.

The greenish colour is normal. The woody part that was left can be deep fridge and used for cakes in mid winter, when the sweetness asks for that little zing! Adding that wooden thing in the tea is not that good. The jam on the other hand takes you to heaven.

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Filed under Family Recipes, Preserves

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