You will need:
500-700 g of quince, feijoa, dogwood, apples.
100 g of pomegranate seeds
500 g of granulated sugar
2.5 liters of water
Method of preparation:
Remove the seeds and the core from quince and apples, cut into equal slices, and cut off the tips of the feijoa. Dissolve granulated sugar in water, bring to a boil, add fruits and berries.
For canning: pour into a three-liter pasteurized jar, roll up the lid.
For quick serving: Cook for 15 minutes, let sit for half an hour.
