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Quince Jam

Quince jam

• 2 kg quince, grated coarsely, or finely chopped
• 1 litre of water
• 3 kg white sugar
• juice of 2 lemons
• retain the cores and seeds as they contain a lot of pectin
• simmer quince and water in pot uncovered for at least two hours
• continue to simmer until reduced
• preheat sugar in oven to 90°C
• stir in sugar and lemon juice
• rolling boil until setting point is reached

To bottle preheat jars in oven to 90°C