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The taste of this quince jam is simply AMAZING - a beautiful thick rich amber-pink syrup, the quince pieces remain whole and at the same time they are soft and tender. The recipe is under the video. This jam is good to serve with tea or make a filling for pies, pasties and buns. If you liked the recipe, put a like, I will be very pleased! :) Subscribe to my channel so as not to miss a new video. I have many more interesting and delicious recipes for you. Let's be friends!) Leave your comments - for me this is the best reward! And ask me questions, I will be very happy to answer them. My Instagram / home_recipes_with_love My channel in Zen Yandex https://zen.yandex.ru/id/5d8a15cd97b5... My VKontakte group https://vk.com/my_home_recipes Odnoklassniki https://ok.ru/homerecipes Add me!) Ingredients: Sliced quince - 1 kg. (4 large quinces - 1300 g.) Sugar - 900-1000 g. Broth - 250 ml. I got a little more than 1 liter of ready-made jam 1 Wash the quince, cut it, remove the seeds, peel it, cut it into small pieces or slices. 2 Pour water into a saucepan, about 2.5 liters, put it on the fire and bring to a boil. Put the quince in boiling water. Then reduce the heat. Cook until the quince becomes slightly soft, but the pieces should remain whole, about 10-20 minutes, the cooking time depends on the type of quince. 3 Use a slotted spoon to remove the quince from the broth onto a sieve. 4 Do not pour out the broth, it is very healthy and tasty, cook the syrup on it. 5 Pour sugar into a saucepan, add the broth, put on the fire, stir and cook until the syrup boils. 6 Put the quince in the boiling syrup, cook over medium heat. We will cook the jam in 2 stages, this cooking method preserves the integrity of the berries and the transparency of the syrup. The first 15 minutes on low heat, after boiling, with an interval until completely cooled. At the moment of boiling, remove the foam with a slotted spoon or spoon. 7 The second 30 minutes, periodically remove the foam and stir. The longer the jam is cooked, the brighter the beautiful pink color it acquires. Turn off the heat and let it cool completely. 8 Place the remaining jam in dry, clean jars and close the lids. This jam is perfectly stored at room temperature. 9 Quince jam is ready! Enjoy your meal! Recipe on RussianFood https://www.russianfood.com/recipes/r... #QuinceJam #CanningFromLyubovKorshikova #RecipesFromLyubovKorshikova #LyubovKorshikova #QuinceJamWithLemon #HomemadeRecipes #Jam