Quince jam.
Quince jam, ingredients:
- 2 kg of quince (cleaned)
- 1 kg of sugar
- 200 ml of water
- 3 bags of vanilla sugar
Quince jam, preparation:
- Wash, clean, peel, cut and measure quinces. Put them in a pan, pour sugar and water.
- Cook at a moderate temperature so that the quinces soften and the liquid boils a little.
- Remove from the stove, mix with a stick mixer.
- Return to the stove and cook at a moderate temperature, stirring constantly, until the desired thickness is obtained.
- It's done when the welder leaves a mark on the bottom of the pot. Or take out a spoonful of jam, put it on the correct one, cool it and check the density.
- Towards the end of cooking, add vanilla sugar.
- Put the washed and dry jars in the oven, turn it on at 100 C, after about half an hour, take out the jars, let them cool a little, for a few minutes.
- Pour the warm jam into hot jars.
- Return the jars to the switched off (and still warm) oven to stand for about half an hour. Take them out, close them well, wrap them in a towel and leave them to cool completely.
Jelena Nikolić
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