Those hostesses who appreciate the gifts of nature can make a work of culinary art out of everything. Here and with a quince. At first glance, it is not a remarkable fruit that you just do not eat. Although there are many varieties of quince, but many are still not suitable for eating raw. Tart, sweet and sour fruits do not all cause exuberant delight. Another thing - quince jam.
Cooking quince jam slices is a whole science. In order to get a tasty and incredible aromatic jam of beautiful amber color, you have to spend more than one day. Although in fact, the cooking process takes about 40-50 minutes. But they need to stretch for a few days.
A few tips before we start cooking.
Choose ripe fruits - bright yellow color 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 slices will be 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
Quince in cleaned form - 1 kg
Sugar - 1 kg
Quince and rub with a sponge removing the "fluff". Then cut each fruit into 4 pieces and remove the seed box. To quince not darken, you can sprinkle it with lemon juice.
Cut each slice into pieces. Fold the quince in a saucepan or large basin in which you cook the jam. By the way, this jam can be cooked in a slow cooker.
Pour the fruits with sugar and leave for 6-8 hours.
As you can see in this photo - the quince gave a lot of juice. If after 8 hours the juice is still small, then you have to add a little water - 70 ml for 1 kg will be enough. At the bottom of the pot remained sugar. Before you make jam, you need to mix it so that it does not burn.
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 for the night, or for at least 3 hours. During this time, quince slices soaked with syrup and will not be boiled soft.
The next day, repeat the procedure - bring to a boil and cook for 2-3 minutes. Again set aside to cool the jam.
For the third time, the jam almost did not change color, but slices began to taste like marmalade. Syr is not very thick. But when the jam is cool, it will be more thick.
Put the prepared jam in sterile dry jars. How to sterilize? The easiest way to ignite the jars in the oven - put the wet jars in a cold oven and set the temperature to 100 degrees. After 7 minutes, the banks are ready. Remove them from the oven, let them cool slightly so that they do not burst and pour the jam. Lids for cans need to boil for 5 minutes on the stove.
Quince jam will delight you in the winter.