3 kg quince
1.2 kg sugar
juice of 2 lemons
4 dl water
Wash the quince and apples thoroughly. Halve, seed and dice.
Add the sugar, water and lemon juice and cook, stirring occasionally, for about 20 minutes, until the fruit is soft.
Remove from heat and blend (using a hand blender) until uniform.
Cook again until the jam begins to thicken.
Pasteurize clean jars in the oven preheated to 100 °C for about 10 minutes. Fill with the hot jam.
Seal and turn upside down.
Wrap the jars in a blanket and leave to slowly cool overnight.