Quince jam with lemon

Quince jam is one of the most popular preparations from this exotic fruit. The fruits must be crushed either before or after heat treatment. Almost all recipes use water; it helps soften the fruit and make the dessert more tender. Quince jam is often boiled with other fruits, as well as with the addition of cinnamon, nutmeg or lemon zest. If desired, you can add lemon juice to the dessert. It must be filtered through a sieve.

1. Calories
   103,74 kcal
2. Protein
   0,46 gram
3. Fat
   0,32 gram
4. Carbohydrates
   27,24 gram
5. ~ Time
   3 H 30 Min
6. Pepper
7. Complexity

Products per 20 serving:

1. Quince
   4 pcs. = 800 g
2. Lemon

   ---

   
   1 piece = 120 g
3. Sugar

   ---

   
   1.5 cup = 270 g
4. Water

   ---

   
   0.5 cup = 100 g

Steps:

1. 
   Prepare the necessary products. Wash the quince and lemon, dry with paper towels. Prepare a blender, two sterilized 0.5 liter jars and screw caps.
2. 
   Prepare the fruit. Cut the unpeeled fruits into small cubes, cover them with sugar, add water, and mix. Leave for 2 hours. Remove the zest from the citrus and immediately add it to the container with the quince. Squeeze the juice out of the citrus pulp and leave it in a separate bowl. Grind the pulp itself and also send it to the fruit.
3. 
   Start cooking the jam. Place the container with quince on the fire, boil and cook until the fruit softens for 30-40 minutes. Then cool slightly and puree with a blender.
4. 
   Bring the jam to readiness. Add lemon juice to the mixture, stir, return to the stove. Cook for about 30 more minutes, determine readiness by the desired degree of thickness. Place the finished jam into jars and close with screw caps. Allow the pieces to cool to room temperature and place in a cool place.
5. 
   Use quince jam as a topping for various porridges, such as semolina.