Quince is a yellow fruit, vaguely reminiscent of an apple. Typically, these fruits grow in the south, in Central Asia, so in Russia they are not too common. If you have several kilograms of fruit, it is best to make jam or quince jam from them, the recipe of which we will consider in our article. In raw form, these fruits practically do not eat, since even in ripened form, quince has a very dense texture and is almost tasteless. Its aroma is revealed precisely during cooking, so one of the best sweet blanks that you can make, perhaps this one.
Quince jam. Recipe with photo
You will need :
- 1 kg of quince fruit;
- kilogram of granulated sugar;
- a glass of plain filtered water;
- a third of a teaspoon of citric acid;
- a little vanilla.
Wash the fruit, remove the seed chamber (carefully, this part of the quince is especially hard) and, if desired, the skin. Cut into slices or small cubes. Then put the slices in a pot of boiling water and blanch until the slices are soft enough, then remove them with a slotted spoon. Take a glass of broth, where the fruit was boiled, pour sugar into it and make syrup.
Pour fruit with a hot, sweet liquid and boil on the stove for 5 minutes. After quince jam, the recipe of which involves cooking in several stages, you need to cover with a towel and put in a dark place for 12 hours, or even for the night. After the specified time has passed, put the pan on the stove again and bring the jam to the ready: it is easy to determine it - as soon as the slices become a little transparent and the syrup has a reddish tint, the workpiece can be removed from the heat and poured into sterilized jars. By the way, 5-10 minutes before the completion of the process, add vanillin and citric acid to the boiling mass.
Quince jam: recipe with nuts and lemon
You will get not just a supply, but a real delicacy for tea, if you make fruit jam with the addition of fresh lemon and walnuts. For him you will need:
- 1 kilogram of quince and the same amount of granulated sugar;
- a glass of peeled walnuts;
- lemon;
- 2 cups plain filtered water.
Wash the fruits, remove the skin with a neat thin layer, remove the seed chamber and cut into slices. They need to be blanched in boiling water for 10-15 minutes, and then removed with a slotted spoon and put in a separate bowl. Of the two glasses of broth left over from the blanching fruit, and half the amount of granulated sugar, boil the syrup and pour quince slices on it. Leave to stand for 3-5 hours so that they are properly saturated. Then add the remaining sugar to them and place on the stove. Quince jam, the recipe of which in this case involves cooking in three doses, must be brought to a boil and left to cook for a quarter hour. Then again let it brew for 6-8 hours. This cycle must be repeated at least 3 times, so that in the end you get "amber" jam with translucent slices and viscous thick syrup. Lemon, cut into slices with a peel, must be added in the very last cooking cycle, and 3-5 minutes before the end, pour the kernels of walnuts. Pack the workpiece in sterilized jars, cover with lids and store in a cool place until the winter cold. Now you know how to make quince jam. Enjoy your meal.