Quince Jam

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  • 6 large quinces
  • water
  • sugar

  1. Wash quinces well
  2. Cut up roughly without peeling or coring
  3. Place in a preserving pan, cover with water
  4. Boil until fruit is very tender
  5. Strain through a jam bag, allowing to drip overnight
  6. Measure juice and allow 1 cup of sugar for each cup of juice
  7. Heat together, stirring only until sugar dissolves, boil rapidly
  8. Remove scum as it rises
  9. Boil until a little jells when tested on a saucer
  10. Cool slightly and bottle while still warm
  11. Store when cool