- 3-4 large quinces
- 650 g sugar
- Salt, a pinch
Brush the fuzz off the quinces using a dry kitchen brush, then cut the quinces into quarters. Peel and core the quinces and place the peels and cores, with the seeds, in a saucepan. Add 2 cups water to the saucepan and boil for 30 minutes.
Finely slice the quinces and weigh the slices. Try to round the weight of the slices off to 1 kg.
Place the sliced quinces into a large saucepan, add the sugar and leave to steep for 5 hours or overnight, by which time most of the sugar will have dissolved.
Place the quinces over a low heat and warm, then turn up the heat once all the sugar has melted. Boil over a medium to high heat for 20 minutes. Add water if necessary, and the salt.
Drain the liquid from the peels and cores and discard the pulp.
Add the pectin-rich liquid to the jam and boil until the mixture thickens to jam consistency. Pour the hot jam into sterilised jars and seal.