Ingredients for my Quince jam
4 kg quince
10 gr vanilla sugar
the zest from one lemon
juice from 1-2 lemons depending how juicy they are
2 kg sugar
1 liter water
In a large pot pour the sugar and the water and let it boil until the sugar is dissolved and it forms a almost thick syrup.
Wash the lemon in hot water to remove the wax from it surface and grate it.
Extract the juice from the lemons.
Wash well the quinces and the apples and grate them with a large grater and sprinkle lemon juice over them so that doesn't oxidase.
When the syrup is done, turn off the stove heat and add the fruits in the hot syrup. and let it sit for 10 min.
Turn on the stove and simmer at low heat until the syrup thickens up again and the fruits change color and become translucent.
Stir the jam with a wooden spoon from time to time so that the jam doesn't burn.
When the jam is dome add the lemon zest and vanilla sugar and mix.
Pour the hot jam in jar with clean fitted lids and let it cool down.
You can store the quince jam like this all winter in cold pantry.
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