Peel quince and core, cut into slices. Pour the peel with water and cook after boiling for 5 minutes.
Remove the pan with the peel from the fire and remove the peel with a slotted spoon, we no longer need it. Pour sugar into the resulting broth and simmer the syrup for 15 minutes.
Dip the chopped quince in hot syrup, bring to a boil and cook for 5 minutes. Then remove from heat and let it brew for 5 hours, then bring to a boil again and leave for 5 hours.
Last time bring to a boil and can be closed by jars.
Quince jam in syrup turns out incredibly fragrant, tasty and bright. The recipe for cooking is quite simple, quince itself may not be fresh to you, but the jam from it is simply amazing. This jam is perfect for baking or just with a slice of bread with hot tea.