Autumn fruit has astringency and sweet and sour taste. It is often added to pilaf, roasts, soups and all kinds of desserts. I like to make quince jam. It tastes best with walnuts! I share a proven recipe.
Step-by-step cooking recipe
Rinse the quince thoroughly and cut into small pieces.
Put the quince in a saucepan with a thick bottom, add sugar, lemon juice and leave under the lid for 4-7 hours.
Put the pan on the fire and boil the quince for 10 minutes after boiling.
Remove from heat, cool, and then repeat the procedure again.
Dry the walnuts in a frying pan, remove the husks.
Pour the nuts into a saucepan, boil everything together for 2 minutes, arrange in jars and roll up.
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