" "Quince jam: Recipe

Quince jam: Recipe

quince jam

Quince belongs to the genus of small trees orshrub rose family, which are grown for their fruit, used for confectionery purposes. In Europe, the quince was brought from Central Asia and Iran, where it grows in the wild.

Quince looks very beautiful - a round or slightlypear-shaped, yellow rind and pleasant fragrance make it appetizing. However crude it too hard and sour. Peel the quince is covered with tiny hairs, similar to apple seeds - they, too, five, and they are placed in exactly the same "pocket", forming the core. Rate all the gastronomic quality of this fruit is possible only after a thorough cooking. Especially tasty is obtained from quince jam.

The most widely sweetrecipes from quince. It is used for preserves, jams and jellies, filling for pies, baked with sugar and other sweets. But there are other ways of cooking - for example, fry it with meat or game, stuffed with beans, peas or minced.

Simple recipe for jam

Quince jam - recipe is fairly simple. To prepare it, you need the following ingredients:

  • Quince greenish-yellow - 1 kg .;
  • Sugar - 1 kg.

Peeled cored fruit blanch for about twenty minutes in boiling water, then cooled under running cold.

To further prepare the syrup is necessary. To get it, you should take for each kilogram of fruit a pound of sugar. The syrup is heated (not boiling) and held therein slices approximately six hours.

Note that for the preparation of suchsyrup is better to use water, which initially are blanched fruit. From the sugar that remained after the syrup, which infused fruit should make another syrup, a little more concentration, and during cooking jam gradually add it to fruit.

After completing the six-hour exposure, the fruit strain off and put back into the boiled syrup, make a second shutter speed is now eight hours.

After all preliminary manipulations possible,Finally, proceed directly to the cooking. She performed in four stages, during which the boiling point is necessary to try to improve with each subsequent cooking. It was only during the final, fourth cooking the resulting mixture should be boiled until tender. Packaged jam into warm dry quince banks which shall be leakproof.

quince jam recipe

Lemon Juice

Quince jam with lemon - is another delicious recipe. To make it, you will need:

  • Quince - 1 kg .;
  • Sugar - 600 g .;
  • Water - 1 cup;
  • Lemon - 1 pc .;
  • Vanilla - 1g .;
  • Nuts (peanuts, almonds or walnuts) - 100 gr.

Before you start cooking properly washquince. Cut it into 4 pieces, remove seeds, divide into small slices. We put on the fire enamel pan, to which was added water and sugar and boil the mixture. Then throw in a pan chopped quince. Once she stood for five minutes on the fire, remove and insist 12 hours. After this time, once again put on fire, bring to a boil, boil for 5 minutes and again insist 12 hours.

Nuts must be carefully grind. Strong grades can be broken hammer and soft stretch your hands. Rub lemon peel on the finest grater, eventually should get about one teaspoon.

The third time we bring our solution to the boil, alreadyadd chopped nuts and lemon zest. Put the vanilla, add lemon slices to give the jam a unique, more sophisticated and refined taste. When all of the mixture to boil and boil for a few minutes, we shift the resulting pre-cooked jam in sterile jars. To roll up their caps, wrapped in a warm blanket and give them to stand for 3 days.

Fresh quince very sour and firm, and after cookingit acquires a sweet taste and delicate texture. Jam made from this fruit will be an excellent addition to any tea party. It can serve as a festive table and a daily tea or coffee. Many women use jam or quince jam filling for pies. This unsurpassed taste is able to capture the imagination of even the most demanding gourmet.

Quince jelly

This sour and tart fruit will original and extremely tasty jelly. To make it, you will need:

  • Quince - 1 kg .;
  • Sugar - 400 g .;
  • Water - 2 tbsp.

To prepare a tasty jelly shoulduse smaller fruit. Also suitable peel and seeds, cut in cooking jam. Fruits are cleaned with a damp cloth is divided into very small pieces, without removing the seeds and not cleaning.

The selected pan spread choppedpieces, fill with water and cook until soft peak. Filtered through fine cheesecloth juice produced during cooking, it does not worth pressing the fruits. The resulting juice should be very transparent. Add the sugar to it at the rate of 800 grams per liter of liquid. Cook all until the desired thickness.

Before the pan is removed from the heat, you need tocitric acid added at the rate of 5 grams per 1 kilogram of sugar. Prepared jelly decompose in a special dish or in a plastic box, which will then simply cut the resulting dessert.

If you want to got more jellytransparent and fragrant, is a quince apples can be added in equal proportions. Jam made from quince can be called a truly delicious product. It will evaluate any sweet tooth. Slices of lemon added when cooking jam, give it a refined acidity.

The fruits of this fruit is very helpful,for each organism ascorbic acid, glucose and fructose. Since ancient times, the quince grown and were selected on the island of Crete, where now grow the best varieties of this plant. The ancient Greeks also enjoyed the recognition of quince, they loved to cook it, bake, pre-cored and filled with honey. Over time, this exotic fruit has migrated to Belgium, France and the UK, and then spread to almost all over the world.

quince jam with lemon

Jam with ginger

Jam from a quince can never be much. Here is another recipe that will please all lovers of sweet preserves. Jam from a quince and ginger, for its preparation you will need:

  • Quince (peeled and cut into small pieces) - 2 tbsp .;
  • Ginger root - 1 st .;
  • Sugar - 2 tbsp .;
  • Water - 2st.

My quince, peeled, remove the seedbox, and then cut into very small slices. Ginger root also purify and cut, to get a very small particles. Then pour the water, and light a fire. We bring the mixture to a boil, then reduce the rate of fire. Cook the jam as much as is necessary to ensure that the quince has become soft and delicate taste. Then skip the resulting mixture through a fine sieve, we shift into another saucepan and cook everything until the consistency similar to jam.

Quince jam always goes to the best of sweet, withinherent unusual sourness. Slices of this fruit remains whole and acquire a refined tenderness. Tea with quince jam, drunk after breakfast, a charge of positive mood and the necessary forces for the day.

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