Ingredients
- 1 kg quince
- 100 dl water
- 1 kg sugar
- 10 x cardamom seed
- 10 x quince kernels
- 2 tsp lemon
Method
- Wash and cut quince into pieces. Remove the kernels, but leave the shell on and save some kernels.
- Place the quince pieces to a pot and add water. Let the quinces cook under the lid for 10 minutes on a medium heat.
- Then you add sugar, cardamom and the quince seeds and combine. Let it continue to cook for approx. 2 hours on medium heat.
- Five minutes before you take it off the plate, stir in the lemon juice.
- Allow it to cool, and place it to a clean glass. The marmalade will keep for several months in the refrigerator.
- Quince jam tastes best the day after you make it.
