Quince - yellow fruit, remotely resemblingan Apple. Usually, these fruits grow in the south, in Central Asia, so in Russia are not too common. If you have several kilograms of fruit, it is best to cook jam or quince jam from them, the recipe of which we will consider in our article. In its raw form, these fruits practically do not eat, because even in a ripe form quince has a very dense texture and is practically tasteless. Its aroma is revealed precisely when cooking, so one of the best sweet blanks that you can make, perhaps, is this one.
Quince jam. Recipe with a photo
You will need:
- 1 kg of quince fruits;
- a kilogram of granulated sugar;
- a glass of simple filtered water;
- a third of a teaspoon of citric acid;
- a little bit of vanilla.
Помойте фрукты, удалите семенную камеру (carefully, this part of the quince is especially hard) and if desired, the skin. Cut slices or small cubes. After you put the pieces into a pot of boiling water and blanch until the slices are soft enough, then remove them with a noise. Take a glass of broth, where the fruit was brewed, pour in the sugar and prepare the syrup.
With a hot sweet liquid, pour in the fruit andboil on the stove for 5 minutes. After quince jam, the recipe of which involves cooking in several receptions, you need to cover with a towel and put it in a dark place for 12 hours, or it can be overnight. After the specified time, put the saucepan on the stove again and bring the jam to the ready: it is easy to determine it - once the slices become slightly transparent, and the syrup acquires a reddish hue, the workpiece can be removed from the fire and poured over sterilized jars. By the way, for 5-10 minutes before the completion of the process, add vanillin and citric acid to the boiling mass.
Juicy jam: recipe with nuts and lemon
You will not only have a snack, but a real delicacy for tea, if you make a jam of fruit with fresh lemon and walnuts. For him you will need:
- 1 kilogram of quince and the same amount of sugar;
- a glass of peeled walnuts;
- lemon;
- 2 cups of simple filtered water.
Wash fruits, carefully remove a thin layerpeel, remove the seed chamber and cut into slices. They need to be blanched in boiling water for 10-15 minutes, and then taken out with a noisy and put in a separate bowl. From two cups of broth that remained from blanching fruit, and half the amount of sugar, cook the syrup and pour the slices of quince into it. Leave for 3-5 hours to stand so that they are properly soaked. After add the remaining sugar to them and put them on the stove. Ivovoy jam, the recipe of which in this case involves cooking in three meals, you need to bring to a boil and leave to prepare for a quarter of an hour. Then again, let it brew for 6-8 hours. This cycle must be repeated at least 3 times, so that in the end you get an "amber" jam with translucent slices and a thick viscous syrup. Lemon, cut into slices with a peel, it is necessary to add in the very last cooking cycle, and for 3-5 minutes before the end it is necessary to pour in the nucleoli of walnuts. Pack the preform in sterilized jars, cover with lids and store in a cool place until winter cold. Now you know how to make quince jam. Bon Appetit.
