Quince jam with rosemary
69 180 минут 6 порции
Incredibly delicious quince jam with hints of rosemary.
Ingredients for Quince jam with rosemary
Step by step instruction of cooking Quince jam with rosemary
Water, put on fire, gradually introduce into it the sugar, stirring constantly.
Quince peel off the skin, remove seeds, cut into small cubes. Pour in the syrup and cook for 2 hours on slow fire for 5 minutes before the end add 2 sprigs of rosemary. Leave to infuse for the night.
In the morning remove the sprigs of rosemary, wipe the jam through a sieve, add the lemon juice and proverjaem for 1 hour (I did it in the bread maker).
Banks sterilize them at the bottom put a sprig of rosemary.
Pour the hot jam. Cover with a lid. Turn the jars upside down. Wrap it up and allow to cool.