Quince Confiture
A quince preserve recipe featuring fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 kg quinces (yield about 1000 ml juice)
- 40 ml lemon juice
- 1 kg invert sugar (1:1)
Instructions
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1.
Wash the quinces thoroughly, remove the stem and blossom, and cut into cubes with skin and core intact. Place in a pot and cover with 1.5 liters of water. Add the lemon juice and bring to a boil. Cook until soft, about 45 minutes, stirring occasionally.
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2.
Line a large colander with a damp muslin cloth, set over a big pot, pour the cooked quince into it and allow the juice to drain. If necessary, press lightly or weigh down to extract all liquid. Let the quince juice cool completely. Measure the juice (about 1.2 l) in a measuring cup, pour into a pot and mix with almost the same amount of invert sugar (allowing about 200 g less). Stir until dissolved, bring to a boil and simmer for about 4 minutes while bubbling.
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3.
Remove the pot from heat. Fill clean jars to the brim and seal immediately.
