Quince - a fruit that is somewhat similar to an apple, grows in Central Asia and is an infrequent guest on our tables. But if you want to diversify your supply of homemade blanks, you can purchase several kilograms of fruit on the market and make quince jam for the winter. Believe me, this is one of the most refined, fragrant, fragrant and also beautiful delicacies that you have ever prepared in your own kitchen. We will talk about all the intricacies of preparing a workpiece in our article.
How to Cook Quince Jam with Walnut
For several jars you will need:
- 2.5 kg of very ripe quince;
- 2 kg of sugar;
- a little more than a glass of plain filtered water;
- a glass of peeled walnuts;
- medium sized lemon.
Wash the fruit, cut in half and remove the seed box. Be careful - it is in the middle of quince that is the hardest. You can remove the skin, or you can leave it - it all depends on your desire. After the prepared fruit, cut into cubes or slices, dip in a pot of boiling water and blanch for five minutes. Then discard the contents in a colander and let the water drain. Make syrup: take 700-800 grams of sugar and dissolve in 300 ml of water, it is best to take the one in which quince has already been boiled. Bring the liquid to a boil, and after that dip the slices of fruit into it.
Quince jam with
walnuts should be boiled for 10 minutes, and then, like most similar preparations, it needs to be infused a little. Usually housewives leave jam for the night: during this time, the fruits will accumulate a sufficient amount of sugar. So, the next day you can begin the second stage of cooking: add the following 700 g of sugar to the pan, stir well and boil again for 10 minutes. If foam forms on the surface, it must be carefully removed. Here again, you need to wait - after the second boiling, the dishes where quince jam was cooked with walnuts, cover with a towel and leave for half a day. And finally, the last stage. Pour the remaining sugar into the fruit pan, put the sliced lemon and peel (do not forget to remove all the bones from it), as well as chopped nuts (someone adds them whole, and someone prefers crushed crumbs).
Boil for 10 minutes, check readiness. It is easy to identify by eye: quince jam with walnuts can be removed from the stove when the syrup is a beautiful amber color, and a drop taken from it will not spread on a plate, while the pieces of fruit should be very soft and translucent. Done. Now it remains to be packaged in sterilized cans, rolled up with lids and stored for storage until winter. If you suddenly see signs of fermentation in jars, then in this case you can add a little sugar to the jam and boil again. This fragrant preparation will be an excellent addition to breakfast, as well as an unusual filling for pies or rolls. It is delicious to eat and just with tea or spread on bread. Now you know how to cook quince jam with walnuts. Be sure that having done it once, you will stockpile this fragrant delicacy every year, the taste of which every sweet tooth salivates.