Breakfast

Quince Jam

  • 6 pounds Quinces
  • 4 1/2 pints Water
  • 4 1/2 pounds Sugar

    • Take quinces and wipe with a damp cloth(it is not necessary to peel them).

    Putthem into a preserving pan and add water.

    Boil until quinces are quite soft andthen lift quinces out and remove the cores with two table forks and mash well and return to water.

    When boiling add sugar and boil until a nice colour.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Denisse Yvanovich of Melbourne (Australia). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!