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Quince Jam

Petra Sunner
Alvan Buckley

  • 2 kg quinces

  • 1 L water

  • 1 ½ kg granulated sugar

  • ½ lemon, squeezed

Cut quinces into 1 inch sized pieces, including skins and cores. Put in a pot with water. Cook on medium heat, letting the quinces get mushy, stirring often. Add sugar and let simmer. Spice with lemon juice. Fill jam glasses and let set. Cool.