The recipe for jam from Japanese quince is very tasty!

Hello dear friends! Today I will tell you how to make jam from Japanese quince as I promised. That's how my grandmother used to cook quince when I was small. I rarely make jam because no one in my family eat it. But sometimes I make a small jar of jam just in case. So let's start cooking :)

The easiest way to recycle quince is to cut into slices, cover with a large amount of sugar and wait until a sweet, fragrant syrup is formed. It is it, as well as candied quince chunks add to tea or make a drink, fill the slices with water. However, it is much more interesting to cook jam out of quince.
You can take both ripe and unripe fruits of Japanese quince for jam.

Ingredients (proportions)

• quince 500 grams
• sugar 350 grams
• water 150 ml

Divide the quince first into two parts, remove the seed box along with the grains. Then cut each half into several lobules.

Fold the quince in a saucepan of a suitable size.
Cover with sugar.

Mix and place in the refrigerator for a day or take out on the balcony, covering the lid. During this time, quince forms a large amount of sweet fragrant syrup.

Pour in the water and start the cooking process, which consists of several simple steps. Pour the pan on medium heat, stirring, bring its contents to a boil and hold no more than 5 minutes. Remove the jam from the heat and allow to cool completely. Then boil again and let cool. After the third cooking, the mass will still be light, and the real quince jam should be like amber.

In this way, repeat to boil and cool until you get a saturated color, and the lobules become transparent. I needed to do this a total of 6 times, you can get more or less. Hot jam pour over sterilized jars and close.

Now you can enjoy your homemade jam!

Note:

• all quince jam should be cooked approximately 6-8 times, however you can continue this process until you get the desired color and taste;
• if the mass in the cooking process becomes thick, you can additionally pour water at any stage, while adjusting the density of the jam;
• you can add more sugar, but, for my taste, the specified amount is sufficient;
• jam from quince - an excellent filling for pies, patties and rolls.

Bon Appetit!

some pictures are from the internet