- Wash, seed and cut the quinces in quarters.
- Cook the quinces with the raspberries until the pieces have become soft.
- Recover the juice (in Chinese or sieve). Weigh the raspberry and quince juice obtained and add the same weight in gelling sugar.
- Put the mixture in a saucepan, add the cinnamon and cook for 7 minutes after boiling with a giant sugar, or 20 minutes with crystallized sugar.
- Check the cooking by testing the jam. Pour a few drops on a cold plate then tip the plate. The jam must flow slowly.
- ECUMER if necessary and immediately pour into the jumpers Le Parfait, Close and turn over the pot.
Little tip: please jelly after pot, spread it on parchment paper and continue cooking in the oven to make fruit pasta.
Do not forget to prepare labels to recognize your jars and date the recipe.
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