Quince jam and quince paste from Moşna

Ingredients:

1 kilogram of quinces, chopped

2-3 cups of sugar (to taste)

2-3 cups of water

Lemon (optional)

Preparation:

In a gentle heat, place a cauldron with water and sugar. Stir during boiling. When it thickens and forms a syrup, add slices or cubes of lemon (if desired). While preparing the syrup, to keep them from changing color, prepare the quinces – wash them, cut them according to preference, and set aside the entire core (to use it for Quince Paste).

When the lemon and syrup are boiling, add the chopped quinces and gently mix from the bottom up until the quinces blend with the syrup.

Repeat the procedure until the quinces have a transparent appearance, which indicates that the jam is ready.

The jam is placed hot in previously prepared and sterilized jars, lids are placed, and they are turned upside down. Wrap them in something thick (preferably linen) until the next day.

Quince Paste is made from the quince cores. Clean the cores of impurities and boil them over low heat in one kilogram of water for 60 minutes or until the cores soften. Strain the resulting mixture, and let the syrup clarify and add 1 kilogram of sugar per 1 kilogram of syrup. Boil it rapidly until the sugar melts, stir, and skim.

Quince Paste is ready when it is well set, and the sugar has melted. Repeat the procedure with the jars as for Quince Jam.