Quince Japanese – rather tasty and useful, but harsh fruit. It can be eaten in the raw or to prepare interesting desserts – jam, jam or jam.
The quince Japanese, or хеномелес, is called still "a northern lemon" because in vitamin C content fruit is similar to the champion in this area – a usual lemon. For this reason tasty quince jam is so useful in the winter and in the early spring, in the period of catarrhal diseases and avitaminosis.
Jam from a quince with a lemon
Ingredients:
- quince, 1 kg; - sugar, 1 kg; - lemon, 1 piece. For jam take fleshy ripe fruits of a quince, only such will be suitable for production of a winter dessert. Touch a quince, carefully wash out and dry a towel.
Cut fruits, and the piece has to be about 1-1.5 cm thick. Fill up the received product with sugar (about a half from necessary quantity) and leave for day, having waited until the quince starts up juice. Fill up the second half of the available sugar in fruits 24 hours later and again leave for day.
All this time it is necessary to mix periodically the fruit and sugar weight that juice soaked sugar evenly.
After second day put a basin with a quince on a plate and bring to the boil. You cook fruits within an hour on moderate fire. Periodically stir slowly the weight that it didn't burn. At this time wash up and cut a lemon with large segments, remove stones and miss via the meat grinder. Add the received gruel to quince weight and mix, and then bring everything together to the boil once again. When cooking is ready, spread out it in the prepared banks and roll up covers.
It is necessary to store quince jam in the cool place – on the balcony, in a cellar, on the lower shelf of the fridge.
Fruit jelly from a quince
To make tasty fruit jelly, it is required to you: - quince, 300 grams; - sugar, 250 grams; - water, 50 ml; - lemon juice ½; - vegetable oil, ½ tsps. Wash up a quince, dry up, peel also seeds, rub to a grater. Then take 200 grams of sugar and fill in with water. Bring the received mix to the boil, constantly stirring slowly, otherwise will burn. Add the quince weight and lemon juice to a sugar syrup, carefully mix to homogeneous mass. Further bring the received product to the boil, lower fire and you cook a baking plate a cover a long time – not less than one and a half hours. Take the blender or mix in a different way in gruel the received mix, pour it in the molds oiled vegetable and put to be cooled. Take molds small and wide that puree not too long stiffened. After quince puree is cooled to room temperature, remove molds with it in the fridge for the term of not less than five hours. Later get, take the turned-out plates from forms, cut on pieces and dip in the remained sugar.