Japanese quince jam

Japanese quince differs about an ordinary slightly different shape of fruits and their sizes. But the taste of the fruits is almost the same and the jam turns out delicious from different types of quince. So, let's start cooking...

I wash the quince thoroughly, cut into quarters, remove the cores. After that, the prepared pieces of quince are three on a coarse grater. Meanwhile, we transfer the grated quince to a small bowl.

Pour the amount of water specified in the recipe into a medium-sized saucepan with thick walls and bottom. Put the pan on high heat and bring the liquid to a boil. After boiling, add grated quince and lemon zest to the water. Here we also pour lemon juice (preferably freshly squeezed).

Reduce the heat to medium and cook the future jam for 15 minutes - until the fruit is soft. Then we put granulated sugar in a saucepan to the fruit mass, mix everything, increase the heat and wait, stirring, when the mass begins to boil again.

When the jam boils, we reduce the heat again to medium and cook the delicacy for an hour. Do not forget to stir the jam from time to time in the process so that it does not stick to the bottom of the pan.

At this time, we sterilize the cans, do it over steam. Or we sterilize them in any other convenient and affordable way. We also prepare the covers so that they are sterile.

We put the ready-made jam right hot in the prepared jars, roll up the lids. We turn the cans upside down, put them on the floor on the lids, and cover them with something warm, for example, a blanket. We leave the cans in this form until they cool down completely. Then we transfer them to the pantry or cellar.

Everything is ready! Delicious masterpieces!