Apple, pear and quince jam
This year we are very happy as far as apples are concerned. Several times we received about 50 kilograms of apples from a friend. made apple jam, so this time I wanted to do something different.
- Wash the apples, peel them and grate them on the larger side of the currants. Wash the pears and grate them together with the peel. Peel and grate the quinces.
- Squeeze the juice of 2 lemons, and while you grate the fruit, sprinkle with lemon juice so that it does not darken. Wash the rest of the lemon well, cut it into quarters and clean it of stones if there are any.
- Put half of the fruit in a large skillet and sprinkle with half of the sugar. Add the rest of the fruit and sugar. Add the apple peel and sliced lemon.
- Put on the stove, mix and when it starts to cook, reduce to a medium temperature and cook openly, stirring often, taking care not to burn for about an hour and 30 minutes. Then remove the peel from the apples and lemons and continue to cook over low heat for about 2 hours or until thickened. It is necessary to stir the jam more often so that it does not burn.
- Wash and dry the jars in which you will keep the jam well. Place the jars and lids on the baking sheet and place in an oven preheated to 110 degrees. Leave them to heat in the oven for about thirty minutes
- Pour the hot jam into the hot jars (while pouring the jam, keep the rest of the jars in the oven on). Close the jars tightly, turn them upside down with the lid down and allow the jam to cool completely.
- I never put any preservatives in the jams, so I always keep my jams in the freezer to last longer.
- I got 13 jars of 250 g, and 2 of 450 grams from this quantity.