Chop fruits, seeds not remove and peel, add water as 0.5 l. for one kg of fruits and cook till softness. Mass squeeze through bag, juice keep for 3 hours for cooling, after filter, sediment leave. Add 800 gr of sugar in one l. of juice, cook on weak fire till 1/3 size , add 3 gr of lemon acid,add in jars, cool, close pergament sheet.Pulp you can use for jam cook.
Jam quince.
Chipped fruits one kg add in 2 glasses of water, cook till softness,and hot rub through a sieve ,add sugar as 600 gr for one kg of puree, cook till a need thickness, mixing, add in jars, not cooling, close pergament sheet and fix.
Jam quince.
Chop fruits on pieces, seed camera clean of peel, and pieces keep in sour water as 2 gr of lemon acid in one l. of water.Peel and seeds camera add in water, boil 20 minutes. Filter and in infusion cook pieces of fruits till softness.Cool, add pieces in boiling syrup as of 1.2 kg sugar cooked and 2 glasses water and one kg of quince.Cook are 5 minutes, infuse for 8 hours and 2 times repeat a cook. And on cooking ending add lemon acid 4 gr.
Jam quince.
Chipped fruits one kg add in 2 glasses of water, cook till softness,and hot rub through a sieve ,add sugar as 600 gr for one kg of puree, cook till a need thickness, mixing, add in jars, not cooling, close pergament sheet and fix.
Jam quince.
Chop fruits on pieces, seed camera clean of peel, and pieces keep in sour water as 2 gr of lemon acid in one l. of water.Peel and seeds camera add in water, boil 20 minutes. Filter and in infusion cook pieces of fruits till softness.Cool, add pieces in boiling syrup as of 1.2 kg sugar cooked and 2 glasses water and one kg of quince.Cook are 5 minutes, infuse for 8 hours and 2 times repeat a cook. And on cooking ending add lemon acid 4 gr.
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