Quince fruits are too hard and tart to be consumed constantly raw, but it is an excellent raw material for jam, jam, jelly, marmalade and an indispensable ingredient that gives a sweet-savory flavor to various meat dishes in the cuisines of the Caucasian peoples, the Mediterranean region and South Asia.
Quince makes excellent jam and jam, because its fruit contains a lot of pectins, which, when cooked, turn into a thick gelatinous mass.
Cooking jam or quince jam can be done by any method suitable for other fruits, with the only difference being that quince is firmer and boils longer than apples, pears and other ripe fruits.
- quince - 1 kg;
- sugar - 250 g;
- water - 150 ml.
1. Prepare the right ingredients. The jam will be tastier if you choose the dense fresh quince, and not the already spoiled one.
2. Quince is thoroughly washed and cut into small triangles 1x1, 5 cm.
3. The cut pulp is poured into a deep, preferably enameled container.
4. Sliced pieces evenly fall asleep with sugar and leave for some time, so that quince let the juice.
5. Fill the pulp with water up to half the volume of quince and boil.
6. After boiling, the quince is simmered for at least another hour. Cooked quince jam becomes soft and becomes orange.
7. The finished jam will be thick in texture and transparent. Sterilize the container for storage, lay quince jam and cork the lid. Next, we turn over our banks for several hours and store them in a cool place.