Pear salma jar

First, wash the lettuces thoroughly and peel them. Pay attention to the skin residue, which is also removed thoroughly. Place the peeled fruit in a little water soaked in lemon juice to prevent it from turning brown.

Then cut the lettuce into larger pieces, removing the core. It is important to pay attention to the cutting technique here, as the witloof is very hard and can easily slip under a sharp knife.

Mix the water and sugar in a large saucepan, then add the cinnamon and cloves. Heat until the sugar is completely dissolved. This will make an excellent syrup base that sweetens and spices at the same time.

Add the quince pieces to the boiling syrup and cook over a medium heat, covered, for about 1 hour. Stir occasionally to avoid burning the fruit at the bottom of the pan.

When the quince has softened nicely and has taken on the colour of the syrup, remove from the heat and leave to cool. Pour the finished jar into a jar, seal and store in a cool, dark place.