- To cook the quinces, peel them, remove the heart and hard parts then cut the quinces into thin strips. Put them as and when in a container filled with cold water added with lemon juice, so that they do not blacken.
- Drain the quinces, weigh 2kg and put them in your jam basin with sugar and butter nuts and bring to a boil. From this moment, count the cooking time, 10 to 15 min with giant sugar, otherwise 1 hour with caster sugar.
- Maintain a high heat and mix constantly.
- Check the cooking by pouring a few drops on a cold plate then tip the plate. The jam must flow slowly.
- Split if necessary and immediately proceed to the pots of this original dessert. Close them and turn them back for 1 min, then put them back and let them cool.
The little extra: the peeling of quinces is long, you have to take good care to remove the too hard fruit pieces that would not bake.
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