Type of preserves and jams Ingredients Per 1 kg of chaenomeles:1 kg of apples
1.5 kg of sugar. Method of preparation Cut ripe fruits into slices, remove the core and remove the seeds. Then blanch the quince in boiling water for 10 minutes. Prepare sugar syrup, add quince and apple slices to it, bring to a boil. After 5 hours of infusion, cook the jam until tender. Note Japanese quince - Japanese chaenomeles (Chaenomeles japonica).
