Breakfast

Quince Jam

  • ~ Quinces
  • ~ Sugar
  • ~ Water

    • Take as many quinces as desired, wipe them well, put in the preserving pan whole and just cover them with water.

    Put them on the fire and boil until quinces are soft, test with a skewer.

    Remove from fire and break quinces and remove cores,&c., mash with a fork and mix into a liquid again.

    Then weigh the pulp and add 3/4 pound of sugar for each pound of pulp.

    Put back on the fire again and add sugar gradually until dissolved, then boilagain until for about 45 - 60 minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Denisse Yvanovich of Melbourne (Australia). 

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