Jam quinces, pears and apples

Submitted by enr on 22 Dec 2013
500 g quinces
500 g pears
500 g apples
750-800 g of sugar
3 cups (600 ml) of water
1 and 1/2 tsp citric acid
Jam quinces, pears and apples
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The amount of fruit in the finished form - peeled, cleaned. fruit thoroughly wash, apples and pears are peeled, quince not peel; Cut seminal part. Make a syrup of sugar and water. After boil put grated quince, then the chopped apples and pears. Periodically with a slotted spoon robbery formed in boiling foam. The readiness of jam is defined as a drop of syrup placed on an inclined plate is held without flowing down. 3-4 minutes before removing from the fire added citric acid and mix. hot jam is packed in pre-washed, dried and warmed jars which are immediately sealed and turn the cap down to full cooling to seal, then harvested for storage. * The amount of sugar varies depending on sweetness of fruit and preferences.
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22 Dec 2013