How to make
First, wash and clean the quinces and do not throw away the small seeds. Set them aside, because you will use them for later.
Cut the washed and cleaned quinces into very small cubes and place them in a large pan, pour the sugar on top, just enough for all the quinces (measure with a bowl). I had three bowls of chopped quinces and three bowls of sugar - I added it on top and left them like that for one night in the refrigerator.
The next day, grab a pot with a non-stick bottom and pour the quinces that have released their juice in the pot and add a glass of water and a packet of vanilla.
It is time for the seeds, that you had set aside - put them in a clean small towel or cheesecloth, tie it well so that it does not fall apart and put them in the pot - this makes the jam red.
Place them pot on medium heat and from time to time stir the quince jam, after an hour remove the seeds from the jam and in another hour the jam is ready - a total of two hours.
Fill the small washed and dried jars, close the quince jam well with the jar lids and sterilize (boil) them for about 15 minutes.
