COPYRIGHT WARNING:
All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
DISCLAIMER:
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
|
WHAT YOU NEED
|
|
Cut the fruits as shown in the below pictures.
You need to peel them however if they're waxed or else keep the peel.
Put the quince and apple cuts in a cooking pot along with the water and cinnamon.
You need to peel them however if they're waxed or else keep the peel.
Put the quince and apple cuts in a cooking pot along with the water and cinnamon.
|
Cook at low heat and covered until the quince is soft. Add more water while cooking to avoid the quince jam sticks to the cooking pot bottom.
|
Remove from heat, transpose to a glass jar and make sure to fill it completely and cover immediately while still hot. The lead should be well tight.
|
|
|
|
|
|
