Quince is yellow fruit, remotely resembling an apple. Usually these fruits grow in the south, in Central Asia, therefore 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 exactly 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.
Wash the fruit, remove the seed chamber (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 boiled, sprinkle sugar and prepare syrup. With a hot sweet liquid, pour the fruit and boil it on the stove for 5 minutes. After quince jam, the recipe of which involves cooking in several receptions, you need to cover it 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 readiness: it is easy to determine it: once the slices become slightly transparent and the syrup acquires a reddish hue, the billet 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 granulated sugar;
- A glass of peeled walnuts;
- lemon;
- 2 cups of simple filtered water.
Wash the fruit, peel off the peel with a neat thin layer, 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 noise and put in a separate bowl. From two glasses of broth that remained from blanching fruits, 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 should 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 cycle of cooking, 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 the winter cold. Now you know how to make quince jam. Bon Appetit.