Jam from a quince - extraordinary fragrant and tasty, with absolutely light sourness. It isn't difficult to make it at all. We offer you at choice the most interesting recipes of this remarkable delicacy.
Main recipe
Take 1 kilogram of a quince and 1.5 kilograms of sugar. Fruits it is necessary to wash up, cut everyone lengthways on 4 parts and to remove a core. After that slice a quince thin. Put them in a pan and fill in with cold water. Water has to cover slices completely.
Put a pan on a plate and you cook on average fire until the quince doesn't become soft. After that it is necessary to separate by means of a skimmer or a colander quince slices from broth. Ayvuk put still aside, and put sugar in broth and put on fire again. Syrup has to thicken well.
In the boiling syrup lower slices of a quince and bring to the boil. Then switch off fire and cool jam. Boil once again. Continue to cook jam on very weak fire until liquid isn't absorbed in slices almost completely, and the quince won't become transparent. For receiving liquid jam increase an amount of water.
To make jam sweet-sour, it is possible to add to it citric acid or lemon juice. Some hostesses add also small cut lemon dried peel.
Jam from a quince with walnuts
This version of the recipe more difficult. But and jam will turn out unusual! You need kilogram of a quince, a glass of water, one small lemon, one gram of vanillin, 400 grams of sugar and a handful of the shredded peeled walnuts. Wash up a quince and slice its thin, having removed a core. In a pan pour water and add sugar. Put on fire and bring to the boil. Pour out slices of a quince in already boiling syrup and boil thoroughly about five minutes. After that remove jam from fire and leave it till next day. Then again boil and boil thoroughly five more minutes. Again leave for 12-24 hours. At the third cooking add vanillin and nuts to jam. Slice a lemon thin together with a dried peel. Remove kernels. Add a lemon to jam and boil. Delicacy is ready!
Ready jam is rolled up in the sterilized banks.
Jelly and jam from a quince
From a quince it is possible to make also a set of other delicacies. For example, for preparation of jam take slightly greenish fruits. Cut them on slices together with a peel and kernels. For more transparent jelly it is possible to cook a quince together with green apples. Fill in with a small amount of water and boil thoroughly to softness. Filter broth. Then add sugar at the rate of 800 grams on broth liter. Again put on fire and you cook until thick. Shortly before readiness add citric acid (about five grams on kilogram of sugar). Use the remained boiled thoroughly quince for production of jam. Just wipe slices through a sieve, add sugar to taste and you cook to density.