Those hostesses who appreciate the gifts of nature can make a work of culinary art out of everything. So with quince. At first glance, it’s not a remarkable fruit that you just don’t eat. Although there are many varieties of quince, many are still not suitable for eating raw. Tart, sweet and sour fruits do not cause exuberant delight. Quince jam is another matter.
Making quince jam with slices is a science. In order to get a delicious and incredible aromatic jam of beautiful amber color in the end, you will have to spend more than one day. Although in fact, the cooking process takes from 40-50 minutes. But they need to be stretched for several days.
Some tips before we start cooking.
Choose ripe fruits - bright yellow without greens. Such fruits are the most fragrant.
When cooking jam slices, do not cut the skin, remove only the seed boxes.
The longer the wedges are in the syrup (not cooked), the softer and tastier they will be.
Cooking time - 1 hour
Servings Per Container - 8
Per 100 g
Cal - 219
Proteins - 0.3
Fats - 0.25
Carbohydrates - 54.75
Ingredients:
Peeled quince - 1 kg
Sugar - 1 kg
Recipe:
Squeeze quince and wash with a sponge while removing the “fluff”. Then cut each fruit into 4 pieces and remove the seed box. To quince does not darken, you can sprinkle it with lemon juice.
Cut each slice into pieces. Fill the quince in a saucepan or large bowl in which you cook the jam. By the way, this jam can be cooked in a slow cooker.
Pour the fruit with sugar and leave for 6-8 hours.
As you can see in this photo - quince gave a lot of juice. If after 8 hours there is still not enough juice, then you will have to add a little water - 70 ml for 1 kg will be enough. At the bottom of the pan was sugar. Before you cook the jam, you need to mix it. So that it does not burn.
We put the pan on the stove with maximum fire. Bring the jam to a boil and cook for 2-3 minutes. Remove the pan from the heat and ideally leave it overnight, or at least 3 hours. During this time, quince slices are soaked in syrup and will not be boiled.
The next day, repeat the procedure - bring to a boil and cook for 2-3 minutes. Again set aside so that the jam cools down.
The third time, the jam almost did not change color, but the slices became to taste like marmalade. Syrah is not very thick. But when the jam cools, it will be thicker.
We lay out the finished jam in sterile dry jars. How to sterilize? The easiest way to calcine the cans in the oven is to put the wet cans in a cold oven and set the temperature to 100 degrees. After 7 minutes, the cans are ready. Remove them from the oven, let them cool slightly so that they do not burst and pour the jam. The lids for cans should be boiled for 5 minutes on the stove.
Quince jam will delight you in the winter.
