Dense and juicy pulp of a quince differs in a pleasant slightly acid flavor. Do compotes of fruits, jam, jams, fruit jelly and other options of house preparations. Try to make dense home-made jam - it can be given to tea or to use as a stuffing for pies.
Jam from a quince
That jam turned out tasty, use only a ripe quince. The pleasant slightly acid flavor to a product will be impacted by citric acid.
It is required to you:
- 2 kg of a quince; - 2 glasses of sugar; - 2 glasses of water; - 2 h spoon of citric acid. Clean a quince, remove seeds. Cut fruits in small cubes and put in a pan. Pour in water, bring mix to the boil and you cook until fruit become soft. Decant broth, slightly cool a quince and wipe through a sieve.
Weigh the turned-out weight - it is necessary for an exact dosage of sugar. Prepare syrup from two glasses of broth and two glasses of sugar. You cook it until crystals completely are dissolved. Put a quince in a pan, fill in with hot syrup, add citric acid and mix. You cook until ready on slow fire. Constantly stir slowly jam that it didn't burn. Cool it and spread out on the washed-out and dry-through banks. Close tanks covers or tie with parchment paper.
Jam from a quince and apples
Apples can diversify taste of jam. Choose fruits of fragrant late grades - for example, the Rennet. It is required to you: - 3 kg of a quince; - 4 kg of apples; - 6 glasses of water; - 3.2 kg of sugar. Wash up a quince, clean, grate. Lay out fruits in a basin or a pan, fill in with water. You cook to softness, then filter. Postpone a quince, and add sugar to broth and you cook syrup before full dissolution of crystals. Lay out in it a quince and continue cooking. Clean apples, remove a core, cut pulp small into cubes and add to a quince. You cook jam on slow fire until ready, constantly stirring slowly. Cool ready jam and spread out on the sterilized banks. From the specified quantity of fruits 5 one-liter jars of a ready-made product will turn out. Close tanks covers and remove jam on storage.
Jam from a quince with a lemon
Such jam - the real vitamin bomb. For bigger aroma the lemon dried peel is added to it. It is required to you: - 1 kg of a quince; - 3 glasses of sugar; - 1 small lemon; - 2 glasses of water. Wash up and clean a quince, slice its small. Put fruits in a pan, fill in with water, bring to the boil and reduce fire. You cook a quince to softness. Wash up a lemon, scald boiled water, remove a grater a dried peel and squeeze out juice. Add juice and a dried peel to a pan, mix, pour sugar and you cook 15 more minutes. From time to time mix jam, without allowing burning. Cool a ready-made product and spread out on clean banks.