I have started to believe that leaving recipes behind is a privilege. This recipe comes from my grandmother. Every year she would prepare jam jars for my mother, my sister and me. There would be strawberry, cherry and almost always quince jam; as they had a huge quince tree in their garden. She passed away last year, she was 94. I send her my love via sharing this recipe. I am posting this recipe on Mother’s Day in dear memory of my Grandmother and Grandfather, may they rest in peace.
I guess many have stopped having jam in breakfast because it contains lots of sugar. On the other hand it has no additives or coloring when made at home and definitely much healthier than many other things we serve. My grandmother used to serve several different jams in small glass dishes for each person; it was a pretty sight.
There are few tips about preparing quince jam. The quince itself should be tasty and when you eat a piece it shouldn’t make you choke or get up to take a sip of water. You should cook it over low-medium heat and be patient. Cooling the jam under the sun will help you obtain the nice color you want. You can keep the closed jam jars for a long time to consume throughout the year.
You should try to make this jam to boast that you yourself have prepared it for the whole family and quests, enjoy