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50minutes
Put Karin and water (not listed) in a bowl and wash.
Peel off the skin with a peeler.
Cut in quarters and remove seeds with a spoon.
Cut into pieces about 3-5mm wide.
Put 1, lemon juice and water in a pot and heat over high heat.
When it boils, reduce the heat to medium low and remove the scum from time to time.
Turn off the heat when the broth is reduced by half.
Open in a colander, put the broth back into the pot and add sugar.
Heat over medium heat while stirring.
When it boils, remove the scum and turn off the heat.
Cool 2.
Place in a container and chill in the refrigerator to complete.
・A recipe for karin syrup that is gentle on the throat.
・Ideal for winter.
・Use ripe quince with a yellowish, sweet scent.
・The weight of quince is the weight with skin and seeds.
・Add enough water until the Karin is submerged.
・You can add sugar to the quince pulp and heat it to make a compote.
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