Quince Jam with Pectin

Ingredients

• 1.5 kg quines
• Lemon
• 1 kg pectin

Instructions

1. 1.

   Rub the quines with a cloth, remove blossoms and stem ends, cut fruit into eighths. Boil lemon juice with 1 ¼ l water, add quince pieces, cover and simmer for 40 minutes.

2. 2.

   Let the quines cool, drain, and press through a cloth to extract juice. Measure out 1 l of quince juice, mix with pectin, and cook for 4 minutes.

3. 3.

   Skim off foam repeatedly. Pour the jam into hot-washed jars and seal tightly.