디시인사이드

- I always feel this way, but making something in tune with the seasons is truly charming.

In spring, I make [strawberry jam] with field-grown strawberries; in summer, I prepare [plum syrup]; in late autumn, I make [quince tea]; and in winter, I diligently enjoyed everything I made throughout the year.

Especially [quince tea]—if you make plenty of it around late November and let it mature for about a month, it's perfect for giving as Christmas gifts at the end of the year.

When I order [quinces], their fragrance is so wonderful that I place them on the living room table and keep putting it off day after day.

- When making [quince tea], since the peel is also used, sprinkle baking soda on the [quince] and scrub it thoroughly until it feels squeaky clean.

I prefer to cut off the bottom and stem, stand it upright, and slice it lengthwise into long pieces.

The seed part is toxic, so cut generously and remove all the seeds.

- The long strips of [quince] are then sliced thinly again.

- Layer the [quince] and sugar in a 1:1 ratio.

If the amount of sugar is reduced, the risk of spoilage increases, so it's best to use plenty of sugar according to the original ratio.

- The jar filled to the brim with [quince syrup] will noticeably shrink in volume after one to two days.

Store the finished [quince syrup] in a cool, shaded place and stir it about once a week to dissolve the sugar that has settled at the bottom.

It becomes delicious after about a month.

- I tried drinking this today, and it was really nice.

The small bottles have been tied with ribbons and put into bags, ready as gifts.

The three large bottles will be kept at home and enjoyed one cup at a time.