How to make
Quinces contain a significant amount of pectin, vitamin C, vitamin B3, phosphorus, calcium, magnesium, vitamin A and iron! Quince seeds contain B17, which has anti-cancer properties.
Choose well-ripened quinces.
Wash 4-5 quinces well and cut them into large pieces, but without peeling them. Leave the seeds too, because they contain a lot of pectin.
Put them in a pot and cover them with 6 cups (1.5 liters) of water.
Boil the quinces for 30-40 minutes, until they soften.
Then strain the juice and add 2.2 lb (1 kg) of sugar to it.
Grate the remaining 2 quinces, this time peeled and cleaned, on a coarse grater.
Add them and boil the jam on medium heat for about 30-40 minutes, until the desired thickness is obtained.
Meanwhile, remove any foam that forms with a slotted spoon.
Check the readiness of the jam by placing a spoonful of it on a plate. Wait for it to cool and if it isn't runny, then it is ready.
Now comes the time to add the citric acid.
Boil the jam for another 5 minutes, then pour it while still hot into dry jars and turn the lid upside down, until it cools completely.
This jam is a great addition to pancakes, mekitsi and eggy bread.
From this amount, I made 6 jars with a capacity of 12 fl oz (350 ml).
The Grated Quince Jam is very tasty.
