Selects juicy, ripe quinces. Cut into slices of equal width 0.5 cm and length of Gyula. Peel and cleared. Cleaned slices are placed in cold water, do not turn black. Milled for 3-4 minutes in boiling water, and then placed again in cold water. The sugar and water was prepared compressed sugar syrup. Quince drain well water and placed in the syrup. Boil over high heat until the syrup thickens and quince become transparent. 2-3 minutes before the jam to be removed from the heat and add the tartaric acid. Finished jam pour in style layout containers to cool quickly and keep the amber color. Then it was partitioned into jars.