The gardening season is over, all the fruits have long ripened, harvested and harvested for the winter ... but no, not all! Late autumn prepared for gardeners another gift: quince. In appearance, its fruits are easily confused with apples, which is not surprising: these cultures are relatives. But, having bitten off a piece, you will immediately understand what kind of fruit fell into your hands! Pulp quince - hard, tart and astringent, so it is not eaten raw. But after boiling, tart fruit acquires an amazing taste, while maintaining its beneficial properties. There are different recipes for quince jam: add nuts, lemons, oranges, ginger. I will tell you the basic recipe, having mastered which, you will be able to come up with variations to your liking.
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 a delicious jelly, and pieces of fruit in it are like marmalade. By the way, the very name of the dessert “marmalade” comes from the Galician word marmelo, which means “quince” in translation!
The most laborious step is to clear the fruit. Further, the jam is mainly infused. You are only required to periodically boil it.
- Cooking time: active - 1 hour, passive - 3 days
- Servings: approximately 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.
Method of making quince jam
Prepare a pan for jam: stainless steel food or enameled. Aluminum dishes are not suitable, since the contact of the fruit with the metal oxidation reaction occurs.
Diluting fruit carefully (especially if a velvety-skinned variety is caught), cut them into four pieces. Cut a “stony layer” consisting of solid cells, along with the middle and the seeds. If the fruits are so hard that they are difficult to clean, dip the quince into boiling water for five minutes, then catch and cool in cold water.
If you want the jam to look like jelly, do not throw away the peeled peel: it should be boiled in water, on which the syrup will later be prepared. Pectin, contained in large quantities in quince peel, will go into the broth and provide it with the best gelling properties.
This is how candied fruits are prepared, which I made at the same time as jam. Put the peeled slices into cold water, so as not to oxidize in air, and boil the peel in 500 ml of water under a lid, over low heat, for 20 minutes. Then she caught the peel with a skimmer, and in the broth she lowered the peeled slices whole and boiled it on a weak light for another 10 minutes.
This is done to make the fruit pieces elastic, and the syrup - density. If you want to simplify the process of making jam, then boiling the peel and whole quarters can be lowered and immediately proceed to cooking small pieces. We 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.
Cut the brewed quince into cubes or slices of equal thickness and dip into boiling sugar syrup. Once again, bring to a boil, reduce the heat and boil for 5 minutes. Then remove from heat and leave for 3-4 hours to cool completely, ideally at night.
The next day, add the rest of the sugar to the jam and heat it again on a small fire, bringing to a boil. Stir occasionally and gently, so as not to mash the fruit pieces. With a weak boil, boil for 5 minutes and again set aside for a day.
Then boil a second time - also 5 minutes after boiling, and again leave to insist.
Each time the color of the jam becomes richer, acquiring a beautiful copper-red hue! It turns out not only tasty, but also very beautiful.
We repeat the procedure for the third time, adding a few grains of citric acid - to fix the color and better preservation. For jam, 3 boiling is enough. For candied fruits it is worth repeating also the 4th time.
Hot quince jam is laid out on sterile glass jars with screw caps and wrapped until cooled.
Delicious and pleasant autumn!