Quince syrup

Preparation steps

• Wipe the quinces with a dry, coarse cloth, then rinse thoroughly. Quinces are not peeled, everything is cooked (both bark and seeds), only the lower part with hairs is removed. Cut the quinces in half, then into slices, it is best to work on a board. Put in a pan, pour water so that the water covers them, about 1-1.2 liters and when they boil, cook on very low heat for 40-45 minutes, until soft. Water should have only indications of boiling.
• Cool cooked quinces covered at room temperature, preferably overnight, then strain through a clean kitchen cloth (it should not be from the softener). Squeeze out as much juice as possible, I did it by hand. I was squeezing through a double gauze so it was cloudy because a little thick mixture was squeezed out, which doesn't bother him at all. Mix the juice with the sugar, vanilla sugar, lemon juice and, if desired, star anise and bring to the boil. When it boils, cook for another 10 minutes on a very low heat, just to have a few bubbles. Which way to stir. Take out the vol. anise and fill bottles.
• Pour the hot syrup into hot, sterilized bottles, close tightly, wrap in a blanket and leave to cool. Store in a dark and cool place. It can take several months. After opening, store in the refrigerator. It is very fine diluted with mineral water.
• You can pour vanilla and pancake ice cream with quince syrup, mix it into flakes, tea, yogurt ...