For example, ем овать ал ал ал,null,.Try to make quince jam. This fragrant and sweet preparation will not only please with a bright sunny color, but also strengthen the immune system, enriching the body with vitamins and other beneficial substances, which are numerous in the quince. Japanese quince, or henomeles, contains a record amount of ascorbic acid. No wonder this fruit is called the northern lemon. Axorbinka gives ripe fruit a strong sour taste. Therefore, henomeles fruits are rarely eaten raw, they are usually cooked with sugar, and quince jam is considered one of the most delicious desserts. Consider several options for its preparation.
How to prepare a quince for jam
Fruits of any quality are suitable for preparations, even slightly stale. The main thing is that they are fully ripened. Then the quince fully reveal your taste. Wash the fruit and brush off the fur on the peel. It is believed that it can irritate the larynx and vocal cords. Drain the fruits, divide into four parts and cut the spoiled places.
Quince jam without peel will be more uniform, and with the peel will retain more vitamins.
Clean the quarters of fruit from seeds and seed chambers, rinse again with clean water and let it drain. Now our quince is ready for further processing.
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Jam from a quince in a slow cooker
Now every busy hostess has a slow cooker that saves time and makes life easier. Let's try to make quince jam in it. We will need the following products:
- quince - 1 kg;
- sugar - 0.5–0.75 kg;
- water - 0.5–0.75 l.
Sugar is put into jam as desired. In proportion one to one, the jam will be perfectly stored in the apartment. If you put a smaller one, it is better to roll it up in small jars and keep it in the fridge, since billets with a small amount of preservative may mold out over time.
Preparation method:
- Fill the multicooking bowl with water and set the manual mode or “Multipovar” to 160 ° C.
- While the water is boiling, cut the quince quarters into several more pieces.
- Pour the fruit into boiling water and cook for half an hour.
- Drain, let the fruits drain and weigh them.
- Transfer them back to the slow cooker and add as much sugar as the fruit mass weighs.
- Cook the jam for another 40 minutes at 130 ° C.
- While the mass is reduced, sterilize clean cans in the oven or steamed.
- Spread the quince jam in the slow cooker over the jars and seal.
Quince contains a lot of gelling substance - pectin, so always pour the jam hot. After cooling, the mass will become much thicker.
Recipe using the
meat grinder If you haven’t yet got a slow cooker, the process of preparing a winter delicacy will take a little longer. But the amount of the finished product will not be limited to the size of the bowl. Let's try to cook the jam, chopped pre-fruit in a meat grinder. Step-by-step recipe provide pictures, and then the quince jam will turn out even the most inexperienced hostess.
Read also: Available methods of storing pumpkin grown by your own hands
This method has another advantage - the skin does not feel at all after the meat grinder, so it is better not to cut it.
In addition to quince and sugar, we need some citric acid and cinnamon if desired:
- quince - 1 kg;
- sugar - 0.75–1 kg;
- citric acid - ¼ tsp;
- cinnamon - to taste.
If you want to preserve vitamin C to the maximum, rub the fruit on a plastic grater.
To get jam from a quince, mince prepared fruits and add sugar to the mass. Leave it for a few hours to quince juice. 
Then put the pan on the stove to heat and boil for about 40 minutes, stirring with a spoon and removing the foam. 
When the liquid from the spoon begins to stretch with a thread, and not drip, add citric acid and cinnamon, stir and turn it off. Spread the hot mass in sterilized jars and roll up.
The most suitable quince jam dishes are enameled or made of stainless steel. Aluminum is undesirable.
Video-recipe for fragrant dessert
Five-Minute Jam
The recipe is suitable for lovers of fruit tea, cakes and cheesecakes. All the nutrients in the five-minute jam from the quince are saved, so to fight colds a few jars do not interfere at all.
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To prepare this quick-ripe dessert, prepared fruits are crushed and covered with sugar in proportion one to one and left for several hours for quince to give juice. Then put the mass on a strong fire, quickly bring to a boil and boil for five minutes, stirring constantly. Turn off the fire and leave the jam on the stove until cool. Then the procedure is repeated two more times. Ready-made jam is poured over cans and sealed. Keep a five-minute treat better in a cool place.
This recipe has many varieties for every taste. Here are the most successful of them:
- in the cooking process put only half the rate of sugar. The second half is replaced with honey, which is added only after cooling the mixture;
- at the end of cooking, jam is seasoned with one of the spices - cinnamon, cardamom, nutmeg;
- add apples, lemons, dried apricots, pumpkin, oranges or peeled and chopped walnuts to get a rich taste to the quince.
Now you know a few recipes for making quince jam.
The resulting dessert is perfect for filling in sweet cakes and cheesecakes. Thick amber jam in a beautiful vase will fill your home with summer aromas and make winter family tea drinking especially soulful and joyful.
