Judges of house preparations for certain will like tasty jam from a quince. Viscous golden-red syrup with accurate segments of a quince looks very beautifully and differs in saturated aroma. Jam will be suitable both for tea drinking, and for a stuffing for home-made pastries.
Jam from a quince "As at mom"
For cooking choose the ripe, intact fruits. Their pulp differs in the hardness and fibration therefore the quince needs longer culinary processing. Jam turns out tasty and dense - it can be eaten with tea or to use plant louses of preparation of pies.
It is required to you: - 1 kg of a quince;
- 5 glasses of sugar; - 5 glasses of water. Wash out fruits of a quince, place in a pan and fill in with water so that it completely covered fruit. Bring water to the boil and you cook a quince of 10 minutes. Then quickly move fruits to cold water, clean, cut on quarters, previously having removed a core.
Put sugar in water in which fruit cooked. You cook syrup on average fire, from time to time scumming. Crystals have to be dissolved completely, and syrup to thicken a little. Fill in with it a quince and leave for 3-4 hours. Put a pan with jam on a plate and you boil 5-8 minutes. Stir up ware circular movements - foam will gather in the center and it can be removed a wooden scapula. Then remove a pan from fire and let's fruits infuse 8-10 hours. Repeat the cycle 3-4 times - intervals between cookings have to make 8 hours. Such preparation will provide to a product saturated taste, and will make fruits pulpy and gentle.
You watch that fruit were completely covered with syrup. The emerging fruits can be pressed slightly a big cover.
Pour ready jam on the sterilized banks and cover them with a gauze. The hot product can't be closed at once a cover that under it moisture which can provoke formation of a mold wasn't condensed. Next day close the cooled-down jam covers or tie banks with parchment. You store jam in the cool place.
Quince jam with nuts
Try one more popular option of home-made quince jam - it will be pleasant to those who love unusual tastes. It is required to you: - 1 kg of a quince; - 1 kg of sugar; - 2 glasses of water; - 1 lemon of the average size; - 1 glass of the peeled walnuts.
Instead of a lemon it is possible to add lime slices to jam.
Wash up a quince, rind with it. Cut fruits segments, having cut out a core, and then blanch them in boiled water of 10-15 minutes. Add 500 g of sugar to water in which fruit cooked, put mix on a plate, bring to the boil and you cook to sugar remelting. Fill in with syrup of segment of a quince and leave for 3-4 hours. Put jam on a plate, add the remained sugar, stir up capacity and bring mix to the boil. Cook jam of 10 minutes, then remove it from a plate and let's infuse 8 hours. Repeat the cycle twice. Carefully wash up a lemon a brush, cut thin circles. Chop kernels of walnuts. Lay out a lemon and nuts in jam, boil mix of 10 minutes, and then pour it on the prepared banks. Let's jam cool down completely, close banks covers and remove on storage.