Confiture of quetches à la cinnamon by Laurent Mariotte

Method

1. 1

   Wash the quetches and remove them.

2. 2

   Place them in a jam bowl or a large hopper, add the jam sugar and cinnamon stick.

3. 3

   Mix well, cover with a clean cloth and let macerate 1 night.

4. 4

   Confection the fruit in the sugar at low heat for 15 to 20 minutes from boiling until the fruit breaks and the whole takes a syrupy consistency. 5 minutes before the end of cooking, add the lemon juice.

5. 5

   Immediately pour the boiling jam into the pre-spoiled pots up to 1 cm from the edge, close them well and turn them over.

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