How to make quince jam? Recipe and methods for preparing the product

Quince is a plant in the Pink family with dark green oval leaves. In mid-autumn, yellow fruits of a spherical or pear-shaped form ripen on it. It is they who become in the future the object of attention of many housewives. The most popular type of home preservation is quince jam , the recipe of which usually depends on the method of preparation.

Simplest option

The fact is that quince fruits have a slightly sweet, but very astringent and astringent taste. Because of this, they are rarely eaten raw. Usually hairy apples undergo additional processing. They are pickled, prepared with various sauces and seasonings. Among other things, quince fruits make a lot of all kinds of sweet dishes: jam, mashed potatoes, compote, juice, jam, pastille, Turkish delight and candied fruit.

Quince jam is considered one of the most popular products. The recipe for its preparation provides for the presence of two main components:

• ripe fruits of quince tree;
• Sahara.

Having prepared the raw materials, you can start making quince jam. The recipe consists of several stages:

1. Fruits must first be washed, and then cut into four parts and removed from each core.
2. Put prepared pieces in a pot of boiling water. The cooking process lasts as long as the fruits need to fully soften them.
3. Prepare a homogeneous mass from the resulting mixture by rubbing it through a sieve or grinding it using a food processor.
4. Add granulated sugar. Its quantity should be equal to the mass of the prepared mashed potatoes.
5. Then you should cook the mixture over low heat, stirring constantly, until it starts to separate from the walls of the pan.

After this, the mass will need to be poured into another container and left for a day at room temperature. During the day, periodically stir the quince jam. The recipe provides that over time, the mass thickens a little. Now it remains only to transfer the finished product into glass jars and store them in the refrigerator under the lid.

Preparations for future use

The quince pulp contains little juice. But there are many pectin compounds in it, which due to their gelling properties make the consistency of the finished product more dense. This jam makes a good filling for pies. She bakes well inside the dough during baking and does not leak out. Some housewives for this purpose make quince jam. Winter recipes always allow you to have such a product on hand.

To work on the second recipe, you need all the same fruits of quince and sugar. Process technology consists in sequentially performing the following operations:

1. First, the fruits should be washed well, and then cut into slices and put in a clean deep saucepan.
2. Pour water there at the rate of 150 milliliters per 1 kilogram of product.
3. Put the container on fire. After boiling, make the flame smaller and cook the contents until the product is completely softened.
4. Prepare syrup from sugar and water in a ratio of 1.2: 0.4, respectively.
5. Pour the filtered mixture into a pot with the product and cook a little more. If fruits of sweet varieties are used, then at the very end, you can add citric acid in an amount of 2 grams per kilogram of the original product.

Now the finished jam needs only to be packaged in sterilized jars, rolled up and put them upside down. It is better to store such canned food in a cool room.

Cooking in a slow cooker

In modern conditions, it has become much easier for women to cook. To do this, many different helpers appeared in their kitchen. With their help, work is done much faster. Take, for example, a recipe for quince jam. In a slow cooker, this product is prepared very easily.

For work, 2 kilograms of fruit and sugar are required.

Cooking method:

1. Wash the quinces and cut into slices. Remove the seed core from each piece.
2. Turn on the slow cooker, pour water into it and set the temperature to 160 degrees and the “multi-cook” mode. After a few minutes, the liquid will boil.
3. Place prepared quince slices inside the bowl and close the lid. After 30 minutes, the mash will be ready.
4. Strain the mass through a sieve, weigh it and put it back into the multicooker bowl. Pour sugar in there. In quantity, it should be as much as mashed potatoes. Set the temperature to 130 degrees. After 40 minutes, the jam will be ready.
5. Transfer the product to a clean container and leave to cool completely for 24 hours. During this time, it will thicken properly.

Fragrant jam can only be distributed in small jars and carried in a cool place.