We recommend preparing recipes for delicious and fragrant jam from quince. If you have at least the slightest opportunity to prepare it at home, be sure to use it. Such a delicacy will take one of the honorable places among the assortment of your domestic preparations.
How to make quince jam - a simple recipe
Ingredients:
- quince - 1,5 kg;
- filtered water - 350 ml;
- sand of sugar - 1,7 kg.
Preparation
- We choose to make jam ripe quince, rinse it and get rid of the hearts with seeds.
- The flesh is cut into slices or cubes and poured into boiling jam with boiling sugar syrup.
- For its preparation, we mix purified water and sugar-sugar and, with constant stirring, bring to a boil and dissolve all the crystals.
- Leave the quince in the syrup until completely cooled and another five hours to soak the slices.
- Now we have the workpiece on the stove, let it boil with frequent stirring, and cook at minimum heat until the desired density and digestion of quince slices.
- Hot jam is packaged in advance prepared glass jars, roll them with cooked lids and turn them under a "fur coat" for natural sterilization and gradual cooling.
Jam from quince with lemon
Ingredients:
- quince - 1,5 kg;
- lemon - 240 g;
- water filtered (if necessary) - 350 ml;
- granulated sugar - 1,5 kg.
Preparation
- In this case, to prepare jam washed and peeled from the cores with quinces chunks cubes, put in a bowl or a pan enameled and immediately covered with sugar.
- We leave the quince slices in sugar until the juice is separated for several hours or overnight.
- If the juiciness of the fruits is sufficient and the juice is allocated a lot - water can not be added. Otherwise, pour filtered vodichku to quince with sugar and put the vessel on the stove.
- Warm up the contents with constant stirring to a boil, boil for five minutes, and remove from the plate.
- Leave the base of the jam to cool and infuse for several hours.
- Repeat the procedure for heating, boiling and cooling three times.
- At the last boil, add to the boiled pre-cooked separately for two minutes, and then chopped finely lemon.
- Hot we spread out a quince's dainty with a lemon on sterile and dry vessels, we seal them with boiled lids and put sterilized under a "coat" before cooling down.
- A similar way to prepare and jam from quince with orange, which must be replaced in the recipe for lemon.
Tasty jam from quince and apples with nuts
Ingredients:
- quince - 1,2 kg;
- apples - 0.5 kg;
- nuts crushed (walnuts) - 1.5 cups;
- water filtered - 450 ml;
- granulated sugar - 1,7 kg.
Preparation
- To make a delicious jam from apples and quince, the latter must first be slightly pre-cooked in a small amount of water.
- To do this, we remove the washed fruits from the middles with seeds, but do not discard them.
- Pulp shredded cubes or slices, pour water and cook on moderate heat for ten minutes.
- Transfer the lobules into a pan to cook the jam, and filter the broth, add two-thirds of the total amount of granulated sugar, cook the syrup and pour it to the quince.
- The apples are washed, cleaned of seeds, chopped, like quince, and fall asleep with the remaining sugar in a separate bowl.
- After a few hours, sugar apples are transferred to a container with quince in syrup, and we have a vessel on the stove.
- Warm the base of the jam with frequent stirring until boiling, cook for five minutes, and leave to cool.
- We repeat the procedure two more times. Before the last boil, add crushed nuts to the jam.
- The cores left with quince with seeds are cooked in small portions of water, and then filter and pour the resulting broth into the billet.
- At the last boiling, cook the jam from quince and apples with nuts to the desired consistency, then pour over sterilized beforehand jars, cap them with sterile caps and place under a "coat" for sterilization and slow cooling.