Quince jam is the most delicious

Jam made according to this recipe turns out to be thick, viscous with an original sourness. All you need to do is follow the steps described:

1. Quince is thoroughly washed, peeled, cut out the bad places, cores, and then cut the pulp into small cubes. We transfer the chopped quince into a bowl of suitable size.

2. Pour the right amount of water into a medium-sized saucepan, then lay out the quince cubes and pour in lemon juice. Mix everything well.

3. Put the pan on high heat, bring the liquid to a boil, constantly stirring the mass. Then, when it boils, pour granulated sugar into the pan, mix again.

4. We cook the jam until it thickens over high heat, in the process we often interfere and do not forget to remove the foam.

5. At this time, we also prepare cans (it is better to take small cans, in general, about 3 half-liter jars will be needed), for which we sterilize them in the oven or in any other convenient way. If the choice fell on the oven, the cans are washed well and put in a cold oven upside down right wet. You can also lay out the covers there. Turn on the oven at a temperature of 130 degrees and leave the jars inside for 15 minutes.

6. The finished thickened jam is laid out hot in prepared jars, closed with lids and turned upside down. We wrap it in a blanket and leave it for a day. When the specified time has passed, we remove the jars of jam in the pantry.

Everything is ready! Bon appetit!