Tart with custard and peaches
preserves from Italy - Veneto
translated by Italian with
For this quince jam I left the fruit with the peel.
Cut them into quarters leaving the peel. Remove the torso that will be very hard, so be careful not to cut it. Place them in the jars, dip in a bowl with water and half a squeezed lemon.
When finished, drain and place in a large pot with sugar, water and lemon peels. Cook with fire at idle, until they are held.
Sift the quince apples with a passoverdure. Take the boil again, stirring so that the jam does not stick to the bottom.
When the jam mumble, it should be ready: transfer the pulp into the sterilized jars and put them down to form a vacuum that will allow your jar to last for a long time.