- 1.6 kg (3 1/2 pounds) quinces
- 500 grams (3 cups) dark brown sugar
- 300 ml (1 1/3 cups) water
- Wash and peel the quinces. Cut into small pieces and place in a saucepan together with the brown sugar and water. Stir, cover the pan with a lid and boil over medium-low heat for about 1 hour and 15 minutes, stirring occasionally.
- Turn off the heat and blend the quinces using a hand blender until obtain a creamy mixture.
- Put the jam in a glass jar and reserve in the fridge.