Quince is an ideal product for jam. Fresh fruit knits, is difficult for the stomach, and not everyone likes it. After heat treatment, the product becomes softer in taste, much more tender and pleasant, while retaining its unmatched aroma. It's time to weld quince jam!
Quince jam - general principles of preparation
For quince jam, fruits can be chopped before cooking or after cooking. The result is always different. You can not remove the skin from quince, but if you want to get a more delicate and light delicacy, then the fruits are peeled or rubbed through a sieve after steaming.
What they cook quince jam:
• with sugar, honey;
• with apples, pears;
• with citruses;
• with nuts.
Almost all recipes have water. It helps to soften the pulp of the fruit, to make the mass softer. Quince itself is quite fragrant, but with zest, cinnamon, nutmeg, the workpiece is even more appetizing. Spices are usually added in the second part of the preparation. Quince jam, like any other, can be cooked just like that or closed in jars for the winter.
Quince jam through a meat grinder
The simplest recipe for quince with natural taste. In addition to sugar and water, nothing is added to the treat. The technology is notable for its simplicity and unpretentiousness.
Ingredients
• 1 kg of quince;
• 0.5 kg of sugar;
• 120 g of water.
Cooking
1. Rinse quince, cut the pulp into pieces. We cut wormholes along the way, remove stubs, dents and damage. They are not needed in the workpiece.
2. Twist the chopped quince. As an option - grinding in a food processor.
3. Add water to quince. Additional liquid will make the jam taste softer.
4. We put on the stove, cook for 35 minutes on low heat. We do not give jam actively to seethe. Do not forget to stir the mass so that it does not stick to the bottom and the walls of the dishes.
5. Pour sugar into the twisted fruit, stir.
6. Cooking jam for another 20 minutes. It will acquire a pinkish tint. If the consistency is not thick enough, time can be increased.
7. Put the quince treat in jars, close.
Jam from quince "Tender"
To prepare this quince jam, it will take more time and effort, but the result will be impressive. The delicacy is very tender, with a light and uniform consistency.
Ingredients
• 2 glasses of sugar;
• 2 kg of quince;
• 2 glasses of water;
• 1 tsp citric acid.
Cooking
1. We peeled the washed quince, cut the stumps with seed slices, put the pieces in a pan.
2. Fill two glasses of water at once.
3. Put a saucepan with quince on the stove, boil the fruit under the lid until the pieces soften. Remove the dish from the heat, slightly cool the contents.
4. Wipe the quince slices through a sieve, throw the veins and the remaining fibers.
5. If the broth remains in the pan, then we add it to the resulting mashed potatoes.
6. Pour sugar into the mashed mass, cook on the stove after boiling for twenty minutes.
7. Add citric acid to the soft jam, boil over medium heat to the desired consistency. Form on jars, close.
Quince jam with lemon.
Quince and lemon juice are used in this quince jam. If you wish, you can just chop the pulp of citrus. In this case, it is important to prevent the ingress of seeds and white crusts, which can add bitterness to the treat.
Ingredients
• 1.2 kg of quince;
• 1 lemon;
• 3 glasses of sugar;
• 1 glass of water.
Cooking
1. It is not necessary to clean quince. Just cut the fruits into small cubes, put them in a saucepan.
2. Add sugar and water, stir. Let us brew for a couple of hours to highlight the juice.
3. Remove the zest from the washed lemon. You can just grate citrus on a very fine grater around the circle. Pour zest to quince immediately.
4. From the peeled lemon squeeze the entire juice. Or chop the pulp, as mentioned above.
5. Put the future quince jam on the stove, bring to a boil, cook until the fruits soften.
6. Remove from heat, allow the mass to cool slightly.
7. Now you need to crush the pieces or use a blender for the potato nudge. In the second version, the jam will turn out to be more homogeneous, without pieces.
8. We put the mashed mass again on the stove, now add lemon juice to it. Stir.
9. Quince jam is cooked for about half an hour, we look at the consistency. Once the mass is thick enough, you can put it in jars. Remember that after cooling, the treat will be even thicker.
Quince and apple jam
From this number of products a lot of jam is obtained. If you cook only for the sample, you can proportionally reduce the amount of fruit and sand. You can also adjust the amount of quince and apples, take something less, and something more.
Ingredients
• 3 kg of quince;
• 4 kg of apples;
• 3 kg of sugar;
• 1 tsp with a hill of cinnamon;
• 6 glasses of water.
Cooking
1. Quince cut into small cubes, the skin can not be removed, cut the stubs immediately.
2. Add water to quince, cook in a saucepan until soft.
3. Add the chopped apples, boil for another 5-7 minutes, so that they also become soft. Usually this time is enough.
4. Drain all the fruits in a colander to separate the broth. Set aside slices of apples and quinces, or rather what is left of them, to the side.
5. Add sugar to juice, put on a stove, turn on a small fire, let the grains dissolve slowly.
6. Once the fruit has cooled slightly, they need to be chopped. Either interrupt with a blender, or wipe through a sieve, or twist through a meat grinder. The consistency of the jam in each case will be different. We choose the most affordable and convenient way.
7. Add chopped fruits to the syrup, stir.
8. Cook jam for 35-50 minutes, bring to the desired density. Necessarily on low heat. Otherwise, the mass will become dark, it may burn.
9. Put the quince sweet in jars, remove.
Quince jam with walnuts
The recipe for a chic quince jam, which you definitely need to try. Only walnuts are used, others will not work here. Recipe through a meat grinder.
Ingredients
• 1.5 kg of quince;
• 300 ml of water;
• 600 g of sugar;
• 1 cup nuts;
• 2 tablespoons of lemon juice.
Cooking
1. Cut the washed quince into slices under a meat grinder. The skin can be left or carefully cleaned, it does not matter much.
2. Combine the twisted quince with water and granulated sugar, stir. Leave for at least two hours.
3. Re-stir, set to cook.
4. Nuts chopped into small pieces, but do not turn into flour. Dry lightly in a frying pan. We do it carefully. If there are tan marks on the kernels, the taste of jam will deteriorate.
5. After 20 minutes of boiling jam, nuts can be added to it, immediately pour in the lemon juice.
6. It remains to add the treat to normal density. Time depends on the juiciness of quince and the intensity of boiling, on average, the process will take another 30-40 minutes.
Quince jam with cinnamon and orange
A variant of a very fragrant jam, for which it is best to use a chopped stick of cinnamon. In this case, the treat will smell just amazing.
Ingredients
• 1 large orange;
• 2 kg of quince;
• 1.3 kg of sugar;
• 1 stick of cinnamon;
• 1.5 cups of water.
Cooking
1. Before cooking jam, be sure to rinse the orange and pour over boiling water. This will kill all germs from the surface of the citrus.
2. Take a vegetable knife or grater, remove the zest. We clean the fruit, disassemble into slices, take out all the bones.
3. The washed quince is cut into pieces.
4. Twist quince and citrus slices, zest can also be skipped to make it even smaller.
5. Add water to the fruit puree, stir and cook under the lid for half an hour, so that the mass becomes more homogeneous and looks more like a puree.
6. Add granulated sugar.
7. Grind cinnamon
8. Boil the blank from quince now without a lid to the desired density.
Quince jam with honey and nutmeg
A chic quince jam recipe that differs not only in ingredients. The delicacy is cooked in the oven, it turns out incredibly fragrant and healthy. The amount of honey is determined by the volume of cooked mashed potatoes.
Ingredients
• 8 pcs. quinces;
• 0.2 cups almonds;
• fresh honey;
• 1 pinch of nutmeg;
Cooking
1. Quince should be washed, dried, put on a baking sheet in the oven and baked until soft at 180 degrees.
2. Cool the fruit, remove the skin and bits, bake the flesh must be mashed in any way. The mass must be uniform.
3. Add the same amount of natural honey to the puree, sprinkle nutmeg.
4. Mix well, place on a stove to cook. Use a thick-bottomed stewpan. Make fire small.
5. Cut the peeled almonds into several parts, you can dry in another pan.
6. As soon as the jam becomes red, it can be poured into a silicone mold. Sprinkle almonds on top.
7. After cooling, temporarily clean in the refrigerator.
8. The dessert is very thick, cut into squares or any other figures, served to the table.
Quince jam - useful tips and tricks
• If quince is quite acidic, then the amount of citric acid can be reduced or not added at all. The same goes for juice. One zest is enough for flavor.
• After cooling, the jam becomes much thicker than it is when cooking. Therefore, it is not necessary to diligently boil the mass, so as not to spoil the taste and color.
• If the jam is boiling actively, then it will turn dark, a burning smell may appear from small droplets from the walls of the dishes.
• If the jam quickly thickens, does not boil, burns, you need to remove it from the heat, cool, add a little water or any juice, put to boil again.
