quince selection: The most suitable type of quince for making jam is the quince. Having a tart taste and juicy texture, quince improves the consistency of the jam.
Chopping: Quinces should be chopped into cubes or grated.
sugar content: A viscous consistency can be obtained by adding 1 kg of sugar to 1.5 kg of quince.
cooking: Cooking slowly over low heat ensures that the jam is at its perfect consistency.
Colour: Quince seeds can be used to add color to the jam.
To mix up: Metal spoons should not be used while making jam; Only wooden spoons should be used.
Storage: Jam should be stored in cool and dry places, in airtight jars.
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