Quince grows in the south, although it is also found in gardens in the middle zone. Fresh fruits are unsuitable for food: they are hard and sour. But after cooking, they become soft and sweet, and also emit an amazing aroma. Due to its yellow color and external similarity, the fruit is called the golden apple. Quince jam is unusually aromatic and tasty.
Benefits of quince
Few fruits can provide as many health benefits as the golden apple.Due to the high pectin content, fruits normalize digestion. Quince juice is very useful for anemia. The seeds have antiseptic properties and can be used for sore throats (but never in crushed form, this is dangerous). Fresh fruits act as a diuretic and choleretic agent. Quince jam is not only considered the most delicious, it also does not lose its beneficial properties after processing.
How to choose quince for jam
Only ripe fruits are tasty and aromatic. In order not to make mistakes, you need to know the characteristics of fruits. It is advisable to choose large, dense fruits without damage or dents, with a uniform yellow color without green spots. Ripe quince is more fragrant than unripe one.
Features of preparing 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? To do this, follow the following technology:
- Use ripe but not overripe fruits.
- The box with the seeds is cut out, the fruits along with the peel are cut into cubes.
- The prepared product is blanched in boiling water.
- Sugar is added to the same water used for blanching to produce syrup. Bring to a boil, add fruit, boil for 5-10 minutes. According to the technology, you need to alternate boiling with infusion during the day, repeating the operations several times.
- You cannot leave jam on the stove unattended, it can burn, and 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, add citric acid at the end of boiling at the tip of a knife. On average, cooking lasts one and a half hours.
How to make quince jam with lemon?
If you prepare original quince jam with lemon, 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 3 more glasses of water for the syrup. If desired, add half a teaspoon of vanillin.
Syrup is made from water and sugar. At this time, the fruits are peeled (or peeled) and cut into small slices. Place the fruits in boiling syrup, reduce the heat, and simmer for 15 minutes. Turn it off and wait until it cools down. The process is repeated 3 times. Turning on the stove for the last time, add vanillin and lemon along with the zest, cut into cubes.
The finished quince jam with hot lemon is packaged in jars and rolled up (or covered with screw caps). Store in a cool place.
Recipe for quince jam in slices
Quince jam in slices looks beautiful. Plus it is very tasty. According to the recipe for quince jam, take one and a half kg of sugar per 1 kg of fruit in slices. Peeled and seeded fruits are cut into even slices, placed in a saucepan, filled with water so that the slices are covered with liquid, but do not float.
Boil until soft. The slices are taken out, the water is filtered through gauze, and sugar is added to the broth. Bring to a boil and add fruit slices. Cook over low heat. The slices should become transparent, but not fall apart. The products are poured into containers and stored for storage.
In a slow cooker
Nowadays, smart assistants 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 are damages on the peel, they are also removed. The fruits are cut into small pieces and placed in a bowl. Add sugar, mix, close with a lid, and leave for three days.Stirring is repeated every day. Turn on the “quenching” mode and set the time to 30 minutes. After boiling, open the multicooker lid. After letting it brew for 6 hours, repeat the cooking and pour the finished delicacy into jars.
With walnuts
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 cups of walnuts.
Preparation:
- Wash and dry the fruits.
- Peel the skin, remove the seeds, but do not throw away.
- Cut the fruit into slices, add water, cook for 10 minutes. Drain the water.
- Place 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. Boil for 5 minutes, leave for 6 hours, repeat the process from the beginning.
- Place the peelings in the remaining water and cook for 15 minutes. The broth is filtered and added to the pan. Add crushed nuts, cook for 5 minutes, turn off and pour into jars.
With orange
Quince jam turns out very tasty when you add oranges. The combination of fruits enhances the aroma and taste, and 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 the fruit, add water and cook for 30 minutes. The fruits are cut in half, the core is removed, and cut into slices. Remove the peel from the broth and add the prepared slices. After 10 minutes, filter the broth, add sugar, and bring to a boil. Throw in the quince pieces, turn it off and cover the pan with a towel. After 12 hours, place the container on the fire and cook for 30-40 minutes. A bright amber color indicates the dish is ready. It is poured into jars and stored in a cool place.
With apples
The recipe for quince jam with apples is common and affordable. For 1 kg of ripe fruit you will need half a kilo of apples and 1 kg of sugar.Peel the washed fruits, cut out the core, and cut into small pieces. Mix in a saucepan with sugar and leave overnight. During this time, juice will be released. Cook in three steps of 5 minutes each with a break of 6 hours. This recipe makes the jam beautiful, tasty and aromatic.
Storage Features
Quince jam can be stored for 1-3 years. The jars are placed in the refrigerator, basement or cellar. Fruits are left fresh for the winter. Storage conditions: humidity 80%, temperature from 0 to 2 degrees and no light. Fruits can be safely stored for 1 to 4 months.
