How to make quince jam correctly. Several ways to check the readiness of the jam. How to make quince jam so that the fruit is soft, and not wrinkled and hard, rubbery. First, the fruit must be washed, dried, cut into 4 - 6 pieces. remove the core. Place the quince in a large bowl and fill with water so that the water covers the fruit, heat and boil for 8 - 10 minutes to soften, then quickly transfer the fruit to cold water, otherwise they will soften further. The water in which the fruit was boiled is used to make sugar syrup - boil with sugar until it is completely dissolved, periodically removing the resulting foam. When boiled in very liquid syrup, the fruit bursts and boils down, and when boiled in too thick syrup, they wrinkle and become hard. Transfer the fruit into the prepared hot syrup and turn off the gas stove, leave for 3-4 hours until completely cooled. After 3-4 hours of standing, cook for another 10-15 minutes and leave for another 8-10 hours, cook 3 times and the third time cook until done, the cooking time depends on several factors, I cooked for 35 minutes. The readiness of the jam is determined by the following signs: 1 A drop of jam juice poured onto a saucer retains its shape, does not spread, 2 Pour juice onto a saucer, cool and run your finger, the groove should remain and the edges do not connect, 3 The density of the syrup corresponds to the sample on a thin thread, 4 Jam in a jar, the fruits do not float to the top but are evenly distributed in the syrup and become glassy and translucent. how to check readiness see the link apricot jam • APRICOT JAM LIKE SUNNY HONEY... . Recipe: Quince - 3 kg Sugar - 3 kg Water - 3 l #homecooking Subscribe to my channel, put your fingers up and write your opinion comments / @juliadk88 https://www.facebook.com/ Home Cooking https://ok.ru/ Home Cooking / domashnyaya_kulinariya88 How to properly make quince jam. Several ways to check the jam for readiness. How to make quince jam so that the fruits are soft, not wrinkled and become tough, rubbery. First, the fruit must be washed, dried, cut into 4 - 6 pieces. remove the core. Put the quince in a large bowl and pour water so that the water covers the fruits, heat and boil for 8-10 minutes to soften, then quickly transfer the fruits to cold water, otherwise they will soften further. The water in which the fruit was boiled is used to prepare sugar syrup - boiled with sugar until it is completely dissolved, periodically removing the resulting foam. When boiled in a very liquid syrup, the fruit bursts and boiled, and when boiled in too thick syrup, it wrinkles and becomes tough. Transfer the fruit to the ready-made hot syrup, and turn off the gas stove, leave, and 3 - 4 hours until it cools completely. After 3 - 4 hours of standing, cook for another 10 - 15 minutes and leave for 8 - 10 hours, cook 3 times and cook the third time until tender, the cooking time depends on several factors, I cooked for 35 minutes. The readiness of the jam is determined by the following criteria: 1 A drop of jam juice poured on a saucer retains its shape, does not blur, 2 pour juice on the saucer, cools and swipe, the groove should not remain, the edges do not join, 3 the density of the syrup corresponds to a sample on a thin thread, 4 Jam in the jar, the fruits do not float up, but are evenly distributed in the syrup and become glassy and translucent. how to check the readiness, see the link apricot