Quince jam


  • 1 kg quince
  • 600 g of sugar
  • 3 cups of water


Wash quinces and cut off the fruit stalks. Make little holes in the fruits. Pour the quinces with hot syrup (combine 600 g of sugar with 3 cups of water and boil). Leave the mass for 3-4 hours. Then boil it at 80°C for 10-20 minutes. Cool the quinces.

Repeat the boiling procedure 4 times with twelve-hour break between each of the boiling procedures. Add the syrup after each break (use 0.5 cup of water and 200 g of sugar). Place the jam in a cold place for twenty-four hours after the last boiling and then pour it out in jars.

Enjoy your meal!