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Quince preserves will preserve the flavor of this fruit all winter. Many housewives are not engaged in home conservation, since they unfairly consider this process to be long and tedious. In fact, for the preparation of delicious jam you need only the simplest components, the main of which will be quince. Choose it is depending on how it will be cooked. If it should remain slices in the jam, solid varieties will do. From soft fruits, you can cook jam with the addition of different ingredients.
Quince jam has an unusual taste with a slight sourness, and when fresh, the fruit may seem too tart.
The easiest recipe for quince jam
One of the most delicious quince jam recipes is its preparation in slices in sugar syrup. It will need quinces and sugar in a 1: 1 ratio. You can add more or less sugar - with an increase in its concentration, the jam will not only be sweeter, but also more dense:
- To begin with, the quince needs to be washed under water and cleaned from the core. Then it is carefully cut into small slices. The smaller the pieces, the ray they soak in syrup. Large slices will remain more crispy.
- Quince is poured into a deep container and half the amount of sugar is added there. Fruits should be allowed to juice for the first 24 hours. The next day, you need to pour the remaining sugar and leave for another day.
- On the third day from the start of cooking, the mixture is ready for cooking. The container is put on a strong fire and brought to a boil, then reduce the temperature to a minimum. Small bubbles should remain on the surface of the liquid, but it should not boil intensely. After about 40 minutes, the quince jam slices are ready. You can make a small test for readiness: if a drop of liquid does not spread on a plate, jam is poured into banks. To make it more thick and sweet, it is worth holding it on a slow fire for about 15 minutes.
This recipe will preserve the taste and texture of quince slices in winter. Jam should be rolled up in previously prepared sterile jars. You can store them at room temperature, in a place where sunlight does not fall. Open cans covered with plastic lids and placed in the refrigerator.
There are several ways to make quince jam. The recipe with slices preserves all the taste and texture of the fruit, but there is also an option to make jam. In this case, quince is pureed, and ready-made dessert is conveniently added to the winter pastry as a filling. Per 1 kg of quince usually take 1 kg of sugar and a couple glasses of water:
- Fruits are peeled and coreed and cut into slices. In this case, you can not worry about how carefully quince will be cut, because then it will still need to be turned into puree.
- Next, you need to pour the fruit with a small amount of water so that it slightly covers their surface.2 cups is an approximate amount, if necessary it is possible to add or pour out not all the liquid. This mixture is set on fire until the quince pieces are soft. Determine the degree of their readiness can be with a knife.
- At the next stage, quince slices should be ground to a gruel state. This can be done with a blender, but it will be most convenient to use a potato masher. If there are doubts about the amount of water in the pan, it is worth pouring it into a separate cup, and then gradually add to the puree.
- Pour all the sugar into this mixture. At this stage, you can also add additional ingredients and spices to taste. For example, some housewives prefer to keep the bright yellow color of the fruit, so they pour a little citric acid or lemon juice in a small amount. Also recommend recipes with the addition of liquid honey and cinnamon - these products are in perfect harmony with the tart sour taste of quince.
- The final stage of making quince jam is cooking. The mixture is put on a slow fire and constantly stirred. Willingness is determined by its consistency. It should not be too thick, so that after cooling it can be moved to portion banks. At room temperature, it becomes more dense, and this fact must be taken into account during its boiling. The finished jam is poured into sterile jars, which are stored in the dark at room temperature.
There is another option for making quince jam, which some housewives find it simpler. At the first stage, the quince pulp is not cut into slices, but rubbed on a grater. This puree you just need to pour water and cook over low heat. Approximately 10 minutes after the start of boiling, sugar is added to the saucepan and the jam is continued to be prepared. This method will be convenient if you make a small amount of jam. Gratting a few kilograms of quince can take a whole day.
During the preparation of quince jam, you can adjust its color. If you use only the main ingredients, it will turn out to be a rich red hue, and adding citric acid will leave the fruit pulp yellow.
Quince-lemon jam with nuts
Traditional recipes can be supplemented with unusual ingredients. Quince jam with walnuts and lemon is an original combination of flavors that complement each other. For 3 kg of quince you need to take the same amount of sugar, as well as 1 lemon, a glass of chopped walnuts and 7 glasses of water:
- Quince fruits are cleaned from the core and cut into slices or cubes. The pits contain a large amount of nutrients, vitamins and fatty acids, so cleaning will be used to make syrup. They are placed in a saucepan, filled with water and set on fire for 15 minutes.
- Then you need to drain the water, and the cores are no longer needed. Finely chopped quince pulp is poured into the same container and boiled for at least 10 minutes, stirring constantly with a spoon and removing the foam.
- Next, add sugar to the pan and continue to make jam. After 15 minutes, it is removed from the heat and left at room temperature overnight.
- The next day, add the remaining ingredients to the quince jam with lemon and walnuts. A glass of nuts and shredded lemon peel are sent to the pan with half the mixture. Nuts can be left whole pieces or chop into a blender into powder.
- The mixture is cooked until ready, on average it should be simmered for at least half an hour. The finished jam is determined by the consistency of the syrup. It should be thick, but you need to consider that after cooling it will become much thicker. Next, the jam is poured into pre-prepared containers and sent to the pantry until winter.
Many housewives add the seeds of this fruit to the quince jam. When cleaning fruits, they are saved and then added to the boiling mass in the final stages of cooking.
Video recipe for making quince marmalade from
Step-by-step recipes for quince jam with pictures can be found in large quantities. By itself, this fruit has a tart taste, so it is not eaten fresh. It makes delicious preservation: jam, marmalade, marmalade. It is also baked in the oven with honey and cinnamon, and even added to meat dishes. Quince jam has a rich taste and aroma. It is not sugary-sweet, with a little sourness. You can serve it with toasts or pancakes, as well as add to winter pies and cakes.