Quince Jam. Step-by-step Recipe With Photo

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Quince Jam. Step-by-step Recipe With Photo
Quince Jam. Step-by-step Recipe With Photo

Video: Quince Jam. Step-by-step Recipe With Photo

Отличия серверных жестких дисков от десктопных
Video: Quince jam 2023, January
Anonim

The gardening season ends, all the fruits are ripe long ago, collected and prepared for the winter … but no, not all! Late autumn has prepared another gift for gardeners: quince. In appearance, its fruits are easy to confuse with apples, which is not surprising: these crops are relatives. But, biting off a piece, you will immediately understand what kind of fruit fell into your hands! Quince pulp is hard, tart and astringent, therefore it is not eaten raw. But after boiling, the tart fruit acquires an amazing taste, while retaining its useful properties. There are different recipes for quince jam: nuts, lemons, oranges, ginger are added to it. I will tell you a basic recipe, having mastered which, you can come up with variations to your liking.

Quince jam
Quince jam

Quince contains a large amount of pectin. These substances, firstly, perfectly cleanse the body; secondly, pectin is the best natural gelling agent - as you will see later, quince jam turns out to be like delicious jelly, and the pieces of fruit in it look like marmalade. By the way, the very name of the dessert "marmalade" comes from the Galician word marmelo, which means "quince"!

The most time consuming step is to peel the fruit. Further, the jam is mainly infused. You only need to boil it periodically.

  • Cooking time: active - 1 hour, passive - 3 days
  • Servings: about 0.8-1 L

Ingredients for quince jam

  • 1 kg of quince;
  • 1 kg of sugar;
  • 0.5 l of water;
  • a pinch of citric acid.
Ingredients for making quince jam
Ingredients for making quince jam

Method of making quince jam

Prepare a pan for jam: stainless food steel or enameled. Aluminum cookware is not suitable, as an oxidation reaction occurs when the fruit comes into contact with the metal.

We clean and cut the quince into slices
We clean and cut the quince into slices

After carefully washing the fruit (especially if a variety with a velvety rind is caught), cut them into four parts. Cut out the "stony layer", consisting of hard cells, together with the middle and seeds. If the fruits are so hard that they are difficult to peel, dip the quince in boiling water for five minutes, then catch it and cool it in cold water.

Put the slices in cold water
Put the slices in cold water
Boil the quince peel
Boil the quince peel
After boiling, remove the rind from the syrup
After boiling, remove the rind from the syrup

If you want the jam to look like jelly, do not throw away the peeled peel: it should be boiled in water, in which the syrup will then be prepared. Pectin, contained in large quantities in the quince peel, will go into the broth and provide it with better gelling properties.

This is how candied fruits are prepared, which I made at the same time as jam. She put the peeled slices in cold water so that they would not oxidize in the air, and boiled the peel in 500 ml of water under a lid, over low heat, for 20 minutes. Then I fished out the peel with a slotted spoon, and dipped the whole peeled slices into the broth and boiled it on low heat for another 10 minutes.

Put quince slices in the resulting syrup
Put quince slices in the resulting syrup
Put the boiled quince slices from the syrup
Put the boiled quince slices from the syrup
Cool the boiled quince slices
Cool the boiled quince slices

This is done to give the fruit pieces firmness and the syrup to thicken. If you want to simplify the process of making jam, then boiling the peel and whole quarters can be omitted and immediately proceed to cooking small pieces.

Pour sugar into the water - not all, but half - and, stirring from time to time, bring it over medium heat until the grains dissolve and boil.

Pour sugar into the quince broth and bring to a boil
Pour sugar into the quince broth and bring to a boil
Cut the cooled quince
Cut the cooled quince
Bring the quince syrup to a boil
Bring the quince syrup to a boil

Cut the boiled quince into cubes or slices of the same thickness and dip in boiling sugar syrup. Bringing to a boil again, reduce heat and boil for 5 minutes. Then remove from heat and leave for 3-4 hours until it cools completely, ideally overnight.

Leave the jam to cool
Leave the jam to cool

The next day, add the rest of the sugar to the jam and heat it again over low heat, bringing to a boil. Stir occasionally and gently so as not to crush the fruit pieces. With a low boil, boil for 5 minutes and again set aside for a day.

After cooling, add the remaining sugar to the jam and boil until it boils
After cooling, add the remaining sugar to the jam and boil until it boils

Then we boil a second time - also 5 minutes after boiling, and again leave to infuse.

We repeat the procedure with cooling and heating a second time
We repeat the procedure with cooling and heating a second time

Each time the color of the jam becomes more intense, acquiring a beautiful copper-red hue! It turns out not only delicious, but also very beautiful.

We repeat the procedure with cooling and heating a third time
We repeat the procedure with cooling and heating a third time

We repeat the procedure a third time, adding a few grains of citric acid to fix the color and better preserve it. For jam, 3 boiling is enough. For candied fruits, it is worth repeating again for the 4th time.

Quince jam
Quince jam

Put hot quince jam on sterile glass jars with screw lids and wrap until cool.

Delicious and pleasant autumn for you!

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