- Quince - 3 Kilogram
- Sugar - 2.5 Kilogram
- Water - 600 Milliliters
- Lemon - 1 piece
Quince a good wash, remove a peel with a small knife, then boil it, drain the broth, and discard the peel. Quince without skin, cut into 4 parts, remove stems and seeds. Fruit to put in a basin for cooking jam and pour water, which was cooked skin of quince, add the juice and lemon zest. After the quince is boiled add saha. Cook the jam until cooked, until the quince is completely dispersed, and the sugar will not completely dissolve. This will take about an hour. Jam should thicken. Then quince should be slightly cooled and crushed with a blender. In the future, jam should be cooked constantly in several approaches for several days, constantly looking after him and stirring occasionally. Jam should be brought to a boil and cook for 10 minutes, then set aside from the fire. This procedure is repeated 5-6 times. Hot marmalade pour on the forms and cover with alcohol soaked in baking paper. The marmalade covered with paper should be dried for several weeks in the sun or in a dry, warm and well-ventilated place until it is completely solidified and can be cut with a knife.
Servings: 10-13