Making jams has become my favorite in the fall, but this is the first time I've made quince jam. It was a good year for quinces, they were big and not dry, so after enjoying them as fresh fruits, I thought not to let them rotten, but keep them for the winter. There are many recipes for jams, but I went with the 1 kg fruit - 1 kg sugar custom.
The only ingredients I've used are quinces and sugar. I think there was more than 1 kg of fruits, but it's okay for me as I don't prefer overly sweet jams. The quinces were cleaned and chopped very tiny, than mixed with the sugar and put to boil.
Be careful with the stove's flame, it can burn easily. Just take your time and be patient. That's the secret with most jams. As time passes you'll find the consistency and taste you like the best so don't worry about it too much.
Bon apetit!
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