Quince compote

quince

syrup:

750 g sugar;

1 l water;

Wipe with a cloth fruit (from fluffy raid), wash, peel and finely cleaned, cut into four pieces, remove core with seeds, cut into thin slices. Sliced quince spread out in banks and pour boiling syrup prepared from 750 g of sugar per 1 liter of water - it will last for 5 cans with a capacity of 0.8 liters. Capped jars to sterilize 25 minutes.