Quince grows in the south, although it is also found in the gardens of the middle zone. Fresh fruits are of little use for food: hard and sour. But after cooking, they become soft and sweet, moreover, they emit an amazing aroma. For its yellow color and external similarity, the fruit is called the golden apple. Quince jam is extraordinarily aromatic and tasty.
The benefits of quince
Few fruits can provide as many health benefits as the golden apple. Due to the high content of pectin, the fruits normalize digestion. For anemia, quince juice is very useful. The seeds have antiseptic properties, they can be used for angina (but in no case in a crushed form, it is dangerous). Fresh fruits act as a diuretic and choleretic agent. Quince jam is not only considered the most delicious, it still does not lose its beneficial properties after processing.
How to choose a quince for jam
Only ripe fruits are tasty and aromatic. In order not to be mistaken, you need to know the characteristics of the fruit. It is advisable to choose large, dense fruits without damage or dents, with a uniform yellow color without green spots. Ripe quince is more aromatic than unripe.
Features of cooking quince jam
How to make quince jam so that the pieces of fruit do not become hard, and the syrup turns out to be a beautiful transparent color? For this, the following technology is observed:
- Ripe but not overripe fruits are used.
- A box with seeds is cut out, the fruits, together with the peel, are cut into cubes.
- The prepared product is blanched in boiling water.
- Sugar is added to the same water that was used for blanching to obtain syrup. Bring to a boil, add fruit, boil for 5-10 minutes. According to the technology, it is necessary to alternate boiling with infusion during the day, repeating the operations several times.
- You cannot leave the jam on the stove unattended, it can burn, then its color and taste will be hopelessly spoiled. For cooking, take a thick-walled dish and constantly stir its contents with a spoon.
- To prevent sugaring at the end of boiling, add citric acid at the tip of a knife. On average, cooking lasts an hour and a half.
How to cook quince jam with lemon?
If you make an original quince and lemon jam, its taste will be richer.
According to the recipe for 1 kg of fruit, take 1 kg of sugar and one lemon. You will need another 3 glasses of water for the syrup. Optionally add half a teaspoon of vanillin.
Syrup is made from water with sugar. At this time, the fruits are cleaned of seeds (you can also remove the peel) and cut into small slices. Put fruits in boiling syrup, reduce heat, simmer for 15 minutes. They turn it off and wait for it to cool down. The process is repeated 3 times. After turning on the stove for the last time, add the vanillin and lemon along with the zest, cut into cubes.
Ready-made quince jam with hot lemon is packed in jars and rolled up (or closed with screw caps). Store in a cool place.
Quince jam recipe with slices
Quince jam looks beautiful in slices. Plus it's delicious. According to the recipe for quince jam, one and a half kg of sugar is taken in slices per 1 kg of fruit. The fruits, peeled from the peel and seeds, are cut into even slices, placed in a saucepan, poured with water so that the slices are covered with liquid, but do not float.
Boil until soft. The slices are removed, the water is filtered through cheesecloth, sugar is added to the broth. Bring to a boil and add fruit wedges. Cook over low heat. The slices should become transparent, but not fall apart. The products are poured into containers and put away for storage.
In a multicooker
In our time, smart helpers have appeared in the kitchen. Among them is a multicooker. You can quickly cook quince jam in it. The recipe is simple.
One kilogram of quince is washed and dried. The seeds are removed. If there is damage on the peel, they are also removed. The fruits are cut into small pieces and placed in a bowl. Add sugar, mix, cover, leave for three days. Stirring is repeated every day. Turn on the "extinguishing" mode, set the time to 30 minutes. After boiling, open the lid of the multicooker. After letting it brew for 6 hours, repeat the cooking and pour the finished yummy into the jars.
An interesting recipe for quince jam with nuts. You will need: 2 kg of quince, 2 kg of sugar, 1 liter of water and 2 glasses of walnuts.
- Wash and dry the fruits.
- Peel, remove seeds, but do not discard.
- Cut fruit into slices, add water, cook for 10 minutes. Drain the water.
- Put the fruit in a syrup of 0.5 water and 1 kg of sugar.
- After 3 hours, add the remaining sugar and put on fire. Cook for 5 minutes, leave for 6 hours, repeat the process from the beginning.
- The cleanings are placed in the remaining water, boiled for 15 minutes. The broth is filtered and added to the pan. Crushed nuts are poured, boiled for 5 minutes, turned off and poured into jars.
Quince jam turns out to be very tasty when you add oranges. The combination of fruits enhances the aroma and taste, makes the color of the finished product richer. For the recipe, you will need 1 kg of quince and sugar, 1 orange and 2.5 glasses of water.
Peel off the fruit, cover with water and cook for 30 minutes. The fruits are cut in half, cored, cut into wedges. Remove the peel from the broth and put the prepared slices. After 10 minutes, filter the broth, add sugar, bring to a boil. Launch quince pieces, turn off and cover the pan with a towel. After 12 hours, the container is put on fire and boiled for 30-40 minutes. A bright amber color indicates the readiness of the dish. It is poured into jars and put away in a cool place.
Quince apple jam recipe is common and affordable. For 1 kg of ripe fruit, you need a pound of apples and 1 kg of sugar. Peel off the washed fruit, cut the core, cut into small pieces. Mix in a saucepan with sugar, leave overnight. During this time, juice will stand out. Cook in three doses for 5 minutes with a break of 6 hours. According to this recipe, the jam is beautiful, tasty and aromatic.
Quince jam is stored for 1-3 years. Banks are placed in a refrigerator, basement or cellar. Fruits are left for the winter and fresh. Storage conditions: humidity 80%, temperature from 0 to 2 degrees and no light. Fruit can be stored safely for 1 to 4 months.