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Monday, November 4, 2013

Quince Conserve

Варенье из айвы
1 kg peeled and cored quince
600-800 g sugar
1 cup water
1 lemon
1 vanilla bean
100 g roasted and skinned walnuts (or whatever nuts you prefer)
 
Slice the quince. Bring water with sugar to the boil in a large saucepan, stirring frequently, add the quince and boil on low heat for 5 mins. Remove from the heat and leave standing for 12 hours. Then again bring it to the boil, cook for 5 mins on low heat and leave for 12 hours. Zest and slice the lemon. Bring the conserve to the boil, add the lemon (zest and slices), nuts and vanilla, cook for 10 mins. Pour while hot into warm sterilised jars and seal.
 
Варенье из айвы
Варенье из айвы