This beauty I bought in the normal online store. The purified form was exactly 1 kg. Quince wash, peel, and cut into quarters, remove the core with seeds and hard formations (like a pear). These solid inclusions are sometimes found in the quince. The stalk and the remains of the inflorescences, of course, also remove. Cleaning not to throw away!!!

Prepared quince cut into slices thickness of 3-4 mm

Skin and the core pitted pour a measured amount of water and boil on low heat for about 10 minutes - prepare a decoction. This operation is necessary in order that the taste and aroma of jam became stronger, the broth we then make the syrup. The broth atteriwem.

Sliced quince pour the cooked peel to the broth so that it was flush with the quince, and cook it until the cloves are soft. But they have to save the form, seethe in any case impossible. Different varieties need different times. 5-10 minutes.

Then extract the quince, decanting the broth in the dishes in which to cook the jam, and in the broth cook the sugar syrup. Take a decoction of 2 cups. With the syrup, remove the foam. The syrup turns thick.

The quinces submerged in the syrup and over low heat bring to a boil. Boil 10 minutes and remove from heat. Further, the container of jam out to a cool place and leave until cool. The pelvis does not cover that evaporating moisture will not back up in the jam. The cooling can take anywhere from 3 to 6 hours, depending on the amount of jam and room temperature. If left on all night (or all day), do not worry. During the cooling of the slices impregnated with syrup, made transparent and the syrup thickens. It was very convenient to cook that way - 10 mins morning and 10 mins evening, for the rest of the time I wasn't home. My quince it took 3 cycles of heat-of olivani that all the slices have become completely transparent, and the jam gained a rich red-orange color. I suspect that the color of the syrup may depend on varieties of quince. Anyway, the syrup will darken. In the photo - the color at the beginning of cooking.

So, the syrup is red (darkened). Now it's time to cook until tender. Heated, minutes through 10 the amplified heat to medium and cook, stirring constantly with a wooden spoon. Somewhere in the 15 minutes you receive the foam, it's pretty scarce. The foam is not removed, and when it will cease to be formed, add lemon juice and stir. After 5 minutes check the syrup for readiness (a drop on a saucer).

Hot jam pour into sterilized dry jars. In the old recipes where sugar is taken to be 1.5 kg per 1 kg of raw material, jam first stand, then cold Packed in jars, closed with parchment and tied with string. In modern recipes the sugar is taken much smaller, and therefore sugar can not fully show their preservative properties. So I use hot sealed packing. So close. Ready! Transparent, amber, Sunny, honey, aromatic... And without additives is good. But can be combined with cinnamon, cloves, nuts - who he loves. Supplements have to put in the last batch. Try it!