Why do I like quince jam with slices? Fragrant, tasty, transparent, has a beautiful amber color, and fruit pieces perfectly retain their shape in syrup. They turn out to be a little harsh, but this does not spoil them at all, on the contrary, it makes them look like candied fruits. There are several ways to prepare quince jam with slices. All of them are quite long, but not difficult. The result will invariably please – pieces of quince jam can be eaten with hot tea, instead of sweets, and syrup can be poured over ice cream or any other dessert. For example, curd soufflé

Ingredients
1 kg of quince;
1 kg of sugar;
300 ml of water.

Cooking
First prepare the required ingredients. Only ripe fresh fruits of good quality, without dents, rot and wormholes, are suitable for making jam in slices. Try to choose the best fruits for processing so that the jam turns out beautiful and tasty.

Rinse the quince thoroughly with cold running water and cut it into 4-5 parts, remove the seed boxes, and cut off the skin – it will no longer be useful. Now cut the slices into even thinner ones, up to 1 cm thick. Pour the chopped quince with the right amount of water so that it completely covers the fruit. Put the saucepan on the fire and bring its contents to a boil, then reduce the heat. Boil quince over low heat for no more than half an hour – pieces of fruit should reach half readiness and in no case be overcooked.

Now pour the water in which the quince was boiled into another container. Pour the indicated amount of sugar there and continue to boil the syrup, only until there are no fruits. After the syrup boils, reduce the heat and reduce it until the sugar is completely dissolved. Then this syrup should be poured over pieces of quince and brought to a boil, boiled for 10 minutes, then boiled over low heat for another 45 minutes, stirring every 7-10 minutes. At this stage, it is especially important to protect the quince slices from boiling. It is done like this: reduce the heat to a minimum, stir only with a wooden spoon or spatula, if the boil becomes too strong, stop cooking for 20-30 minutes. Once the jam has cooled slightly, continue.

Check the readiness of the syrup in the traditional way – put a few drops on the saucer. If the syrup does not lose its shape and starts freeze, you can turn off the fire. Carefully place the quince jam in jars and close with clean lids. Banks do not need to be sterilized before filling, just wash them and scald them with boiling water. Also process the lids. It is convenient to close quince jam with slices in small jars with screw caps.

On cold autumn and winter evenings, this delicious dessert will delight you with its incomparable aroma and impeccable taste. Be sure to prepare quince jam with slices for the winter.