What can be cooked from squid: quick and tasty

The gardening season ends, all the fruits are ripe for a long time, harvested and prepared for the winter ... but no, not all! Late autumn has prepared another gift for gardeners: quince. In appearance, its fruits are easy to confuse with apples, which is not surprising: these crops are relatives. But, biting off a piece, you will immediately understand what kind of fruit fell into your hands! Quince pulp is hard, tart and astringent, so it is not eaten raw. But after boiling, the tart fruit acquires an amazing taste, while retaining its useful properties. There are different recipes quince jam: add nuts, lemons, oranges, ginger to it. I will tell you a basic recipe, having mastered which, you can come up with variations to your liking.

Quince contains a large amount of pectin. These substances, firstly, perfectly cleanse the body; secondly, pectin is the best natural gelling agent - as you will see later, quince jam turns out to be like delicious jelly, and the pieces of fruit in it look like marmalade. By the way, the very name of the dessert "marmalade" comes from the Galician word marmelo, which means "quince"!

The most time consuming step is to peel the fruit. Further, the jam is mainly infused. You only need to boil it periodically.

Cooking time: active - 1 hour, passive - 3 days
Servings: about 0.8-1 l

Ingredients for quince jam

1 kg of quince;
1 kg of sugar;
0.5 l of water;
a pinch of citric acid.

Method of making quince jam

Prepare a pan for jam: stainless food steel or enamel. Aluminum cookware is not suitable, as an oxidation reaction occurs when the fruit comes into contact with the metal.

After carefully washing the fruit (especially if a variety with a velvety peel is caught), cut them into four parts. Cut out the "stony layer", consisting of hard cells, along with the middle and seeds. If the fruits are so hard that they are difficult to peel, dip the quince in boiling water for five minutes, then catch it and cool it in cold water.

If you want the jam to look like jelly, do not throw away the peeled peel: it should be boiled in water, in which the syrup will then be prepared. Pectin, contained in large quantities in the quince peel, will go into the broth and provide it with the best gelling properties.

Exactly, which I did at the same time as the jam. She put the peeled slices in cold water so that they would not oxidize in the air, and boiled the peel in 500 ml of water under a lid, over low heat, for 20 minutes. Then I fished out the peel with a slotted spoon, and dipped the whole peeled slices into the broth and boiled it on low heat for another 10 minutes.

This is done to give the fruit pieces firmness and the syrup to thicken. If you want to simplify the process of making jam, then boiling the peel and whole quarters can be omitted and immediately proceed to cooking small pieces.

Pour sugar into the water - not all, but half - and, stirring from time to time, bring it over medium heat until the grains dissolve and boil.

Cut the boiled quince into cubes or slices of the same thickness and dip in boiling sugar syrup. Bringing to a boil again, reduce heat and simmer for 5 minutes. Then remove from heat and leave for 3-4 hours until it cools completely, ideally overnight.

The next day, add the rest of the sugar to the jam and heat it again over low heat, bringing to a boil. Stir occasionally and gently so as not to crush the pieces of fruit. With a low boil, boil for 5 minutes and again set aside for a day.

Then we boil a second time - also 5 minutes after boiling, and again leave to infuse.

Each time the color of the jam becomes more and more saturated, acquiring a beautiful copper-red hue! It turns out not only delicious, but also very beautiful.

We repeat the procedure for the third time, adding a few grains of citric acid - to fix the color and better preservation. For jam, 3 boiling is enough. For candied fruits, it is worth repeating again for the 4th time.

Put hot quince jam on sterile glass jars with screw lids and wrap until cool.

Delicious and pleasant autumn for you!

Quince jam- a fragrant oriental delicacy with an amazing aroma and taste. It is also a very beautiful amber sun color. You need a piece of sun in winter, right? Then be sure to cook quince jam so that winter evening to please not only the stomach, but also the soul.

Quince is a difficult fruit, very tough when raw, therefore, when cooking jam, it requires additional processing. But he appears in our markets towards the end of October, when all the other autumn preparations have already been made (of course, by those who do them at all) and we have time to deal with quince. There are several ways of cooking quince jam, most of them offer cooking in several steps with intermediate cooling, so the process takes almost three days. We offer you a variant, which we have tested more than once, regarding quick recipe cooking this fragrant jam.

Necessary:

Quince - 1 kg
Granulated sugar - 1 kg

It is best to cook any jam in a wide enamel bowl, if you cook a double portion at once, you can take a basin (in our photos you will see exactly a basin, we cooked jam from 3 kilograms of quince). A wide, thick-bottomed saucepan will do. Note also that quince is a very dense and heavy fruit, two pieces already “pull” per kilogram, so, from our point of view, it makes sense to cook at least a double portion.

Preparation:

Quince, like any fruit, must first be thoroughly washed and wiped dry.

Next, cut the quince in half (as we usually do with apples, if they need to be peeled), then into quarters and remove the core with seeds. Hard quince is cut with difficulty, get ready to apply physical strength. Then there are two options for cutting: either we cut each quarter lengthwise into three slices, and cut the slices across into cubes, as in our photo, or cut each quarter (or a quarter cut in half) into thin slices, 3-4 mm across. The cut shape you choose will not affect the taste of the jam.

Place the chopped quince in a large enough saucepan and fill it with water to cover the entire quince. We put the saucepan on the stove, bring it to a boil, reduce the heat and cook the quince at a low boil for 15 minutes, then our quince will be soft.

After 15 minutes of boiling, turn off the stove and take the quince into a bowl with a slotted spoon. We do not pour out the broth (the water in which the quince was boiled), it will still be useful to us.

Pour sugar into the bowl in which we will cook the jam. Pour part of the quince broth at the rate of 1 cup (200 ml) per 1 kilogram of sugar. Prize tip: Pour the quince broth remaining after this step, of course, it's a pity! Add a little sugar to your liking and maybe a little more water, bring to a boil, boil for 1-2 minutes and let cool. You will get a wonderful sweet and sour soft drink such as fruit drink or compote.

Now we need to cook the syrup. Put a bowl of sugar filled with quince broth on the stove first on medium or strong level heating and, stirring, bring to a boil. The sugar will gradually dissolve, the syrup at the beginning of the boil will foam strongly, it is advisable to carefully remove this foam. When the syrup boils, turn down the heat level and simmer the syrup for 15-20 minutes with a low boil. By the end of this time, the syrup will become transparent and will no longer foam. The readiness of the syrup, as well as the later readiness of the jam, is checked as follows: take a little syrup in a spoon and drip it onto a clean plate. If the drop does not spread over the plate, but remains in the form of a tiny hemisphere, even if the plate is tilted, the syrup is ready.

Without removing the bowls from the stove and without turning off the heating, put the boiled quince in the syrup, mix and again, adding heat, bring everything to a boil.

When the jam boils, reduce the heat / heat to medium so that the jam does not "run away". Cook for about 10 minutes, then reduce the heat to low, and on low heat, so that it boils a little, cook for about 30 more minutes, stirring occasionally (about every 4-5 minutes). Thus, in total, after the moment of boiling, we cook the jam for 40-45 minutes. It is more convenient to stir the jam with a large wooden spoon.

In the process of boiling, a foam forms, which at the end of cooking will need to be carefully removed with a spoon (if this is not done, your jam will not be stored for a long time). You don't need to throw away the foam, just put it in a mug or saucer and eat it like jam within 1-2 days.

By the end of the cooking process, yours will acquire a pronounced amber-honey color. We check the readiness of the jam, as described above. Do not forget to remove the foam and turn off the stove.

From such an unsightly and seemingly not too tasty fruit like quince, a fantastically tasty and interesting winter treat is obtained. In its raw form, this fruit is even dangerous to health, especially for those who suffer from stomach ailments. But, we must pay tribute, its aroma is incredibly attractive and tempting! Nevertheless, delicious jam from quince compensates for the disadvantages of the raw version, and even has useful properties... The finished delicacy has a pleasant sweet and sour taste (depending on the additives) and has a beautiful honey tint.

The subtleties of making jam

Cooking technology is simple. But it can be easily spoiled by breaking the process; and it will turn from beautiful and appetizing into a shapeless mass, or the pieces will become too hard. There are other dangers: for example, the fruit mass becomes sugared during cooling. There is one way to avoid all this - to strictly observe the recipe and subtleties of all culinary moments without exception.

For cooking a winter dessert, ripe fruits are taken, since they have the most fragrant aroma and a bright yellow color. Overripe is better to put aside, but green and early plucked from the tree quickly ripen on the windowsill.

Before cooking, too hard centers with seeds are cut out of the fruit. But the peel is not peeled off, because it is in it that the source of that delicious amber, which is characteristic of the quince, is contained. Pulp on " Quince jam is the most delicious recipe »To preserve the integrity of the cut during the heat treatment, it is cut into not too small cubes or neat thin slices, which will be so pleasant to treat.

The delicacy is prepared in at least 2-3 approaches. That is, first the quince is boiled in plain water, then in syrup, and then it is brought to moderate softening. Most often, in the course of bringing to readiness, periods of boiling and cooling-infusion alternate. This is what prolongs the recipe for a day, and sometimes even longer. Although there are quick recipes.

Quince can burn very quickly. Therefore, during the entire cooking period, it must be regularly stirred and cooked in a thick-walled container. And finally, citric acid is added to it, which will prevent the mass from becoming sugared and give it a pleasant sour note.

Compliance and implementation of all these nuances guarantees " Quince jam "the most delicious the result, and the treat will become a favorite among the entire assortment of fruit and berry home preservation.

The most delicious quince jam: Classic version

The ingredients for the classic quince jam recipe are:

1.5 kg of fragrant yellow fruits,

2 g lemon acid

1.5 kilos of sand-sugar,

1 liter of water.

From the proposed list of products, a treat can be made in two ways.

Caramelized syrup is cooked from water and sand-sugar (it is imperative to check the crystallization of the drop). Quince is peeled and cut into slices. Fruit slices are laid in a quietly bubbling syrup and boiled in it for 5-6 minutes, after which they are removed in hob... It is necessary to wait for the mass to cool completely, which will take about 2-3 hours.

"Substance" is boiled again and lemon is added to it. Cooking is carried out for 2-3 minutes and is quickly poured into prepared cans, which are rolled up, and for 12-15 hours " Delicious quince jam - recipe»Wraps up to gradually cool down the blockage. Then it can be taken out to the pantry or cellar for storage. The treat according to the first method is not boiled, but at the same time, it is unusually tender and soft in consistency.

Another classic option assumes the presence of the same products and in the same quantity as in the first recipe. Only the technology is different. Preparatory process consists in washing the fruit and cutting the fruit into quarters, while removing the hard centers. Then, without peeling, the pulp is chopped into thin slices. The slices are folded into an enamelled cooking bowl, poured cold water and boiled until it acquires pieces of a translucent structure. After the slices are decanted from the water and laid out on a tray or simply on kitchen table, covered with food oilcloth, in one layer for cooling.

While the quince is cooling, the syrup is being prepared. It is made with the water in which the slices were boiled and granulated sugar. Cooled fruits are dipped into it and boiled for up to 5 minutes. After waiting until the brew reaches room temperature, citric acid is added to it, the mass is boiled and distributed among the jars. The roll is turned over onto the lids and kept under a blanket for a day. At first glance, both methods seem typical, but the second jam comes out with rather dense slices, reminiscent of candied fruits.

Microwave recipe

On " Delicious quince jam "recipe with photo you need to prepare the following list of products:

2 kilos of quince cut into slices,

2 g citric acid

1 kilogram of sugar,

20-30 ml of water.

Chopped quince stacked special container, which can be placed for heat treatment in the microwave, with a total volume of 3 liters. Just keep in mind that the dishes are only 2/3 full. Or it is prepared in 2 rounds. The filled deep bowl or saucepan is placed in the microwave and the contents are heated for 12-15 minutes at the maximum power of the appliance.

After a quarter of an hour, the container is removed, and sugar is added to the slices that have begun to secrete juice. Cooking continues at the same power for another 15 minutes. Crystals of lemon are dissolved in water, added to the jam, and together it is kept for an additional 3-4 minutes of heating. The jam is laid out in a seaming container and closed, turned upside down and wrapped in a blanket or blanket for 7-8 hours. Despite the speed of preparation, the workpiece is stored for a very long time, preserving its appetizing appearance and pleasant taste.

The most delicious quince jam: Recipe with nuts and lemon

The option “ Delicious quince jam with lemon". The result is an excellent dessert, delicious for tea drinking, and, moreover, extremely useful in the period of colds. The composition of the dish:

1 kg of prepared quince,

0.8 kilograms of granulated sugar,

200 g of crushed walnuts,

1 g vanillin

500 ml of water.

Pour the peeled and chopped quince with a glass of water and blanch for about 15 minutes. The rind is cut but not thrown away. In a separate bowl, a thick, caramelized syrup is cooked by boiling 200 ml of water and pouring a pound of sweet sand into it. The blanched pieces are poured with boiling sugar syrup and left to soak for 4 hours, covered with a cloth or gauze. Next, the remaining sugar is poured in, and the workpiece is placed on the plates to boil.

The ingredients are boiled for 15-20 minutes. Quince peel is boiled in 100 ml of water, after which the broth is filtered and poured to the total mass. Vanillin is also put there. The lemon is washed, cut into thinner circles with the peel, choosing only the seeds, and loaded into the almost complete jam. Along with lemon, crushed, pre-dried in a dry frying pan, walnut kernels are added. Nuts must be fried, otherwise they will deteriorate in the finished delicacy and may become moldy. The mass is boiled once more, boiled for 5 minutes and packed in jars.

Cinnamon recipe

A method with the addition of ground cinnamon to impart a fragrant aroma is also possible. The treat turns out to be very rich in taste, with a light, barely perceptible sourness, and very thick. For technology " How to make delicious quince jam" necessary:

500 g of quince,

5 g ground cinnamon

50 ml fresh lemon juice,

300 g granulated sugar

Glass of water.

The fruits are washed, cut and cleaned from tough cores. Then they are cut into neat slices rather thinly, which are placed in an enamel pan and filled with water. The liquid should completely cover the slices and even be 1-2 cm higher in level. Boil for 20 minutes over moderate heat, stirring constantly. The rest of the ingredients are added to the brew according to the recipe and boiled for another half an hour. The sterilized jars are filled with hot jam and rolled up.

Apples recipe

The proximity of apples and quince gives an incredible bouquet: fragrant, tasty, harmonious. For such an amazing viscous, thick delicacy, you will need:

1 kilogram of yellow fruits,

0.5 kg of apples,

2 g lemons,

1 kilo of sugar.

Both types of fruit are washed, peeled and peeled, and cut into cubes. The fruits are sprinkled with granulated sugar and set aside overnight for juicing. The next day, the dishes are warmed up, and its contents are boiled for up to 5 minutes, followed by infusion for about 5 hours. The "cooking - cooling" procedure is repeated twice. All its subtleties can be seen in “ Quince jam - the most delicious recipe »video... The final step is to add citric acid or lemon juice, and, brought to a boil, the dish is preserved in jars.

Pumpkin recipe

With a pumpkin, the blank becomes bright, Orange color, becomes thicker, reminiscent of jam or preserves in consistency. And the taste benefits from the extraordinary addition. For the recipe " How to make delicious quince jam and pumpkins "you need:

1 kilogram of peeled pumpkin,

500 g of quince,

800 g granulated sugar

2 g lemon (acid).

Peeled quince and pumpkin pulp are cut into small cubes, sprinkled with sand and sugar, mixed and juice is plentifully let in during the day. Then the container with the pumpkin is placed for heating on the stove over the slowest heat and boiled for 35 minutes from the moment of boiling. The brew needs to be stirred, not allowing it to burn. Lemon is added, followed by boiling for up to 5 minutes. The delicacy is distributed in jars calcined for a couple, closed and cooled in an inverted position. It is desirable that the cooling proceeds gradually; for this purpose, the container is covered with something warm (blanket, blanket, towel, etc.).

Quince jam - the most delicious photo recipe

5 ml lemon juice

200 ml of water,

500 g granulated sugar.

The yellow fruits must be washed, cleaned by cutting off the peel and removing the cores, and finely chopping the pulp. Then the quince is poured with water and kept at a quiet boil on the hob for about 15 minutes. After that, lemon zest, grated ginger and granulated sugar are added to it, and cooking continues for another 30 minutes. At the end, lemon juice is poured in and the ingredients are boiled for 5 minutes, they are packed in glass containers. Like all previous recipes, this one is turned over onto lids, insulated with a blanket and, after 12 hours, is stored until winter.

The ginger option is good not only as a cure. It also has an amazing aroma and specific taste. Its peculiarity to protect the body from colds and increase immunity will increase if you do “ Jam from japanese quince- the most delicious recipe", Which, unlike the usual garden variety, is extremely useful, albeit small in size.

Quince jam is considered one of the best. Properly prepared quince jam in slices will retain the taste for all winter months. It is necessary to choose hard fruits so that their slices do not boil over during the cooking process. Additional ingredients in the form of nuts, other fruits and spices will make the treat especially tasty and aromatic.

Ingredients: 1 kg each of quince and granulated sugar.

Fruits are well washed under running water. The core is cut out of them, the skin is left. Quince is cut into small slices.
Pour the prepared fruit slices into a large bowl. Half of the declared amount of sand is distributed from above.
For a day, the container is left alone. During this time, the fruits will begin to produce juice.
Then you can pour the remaining sugar into a bowl and leave its contents for another day. It is not required to remove the mass in the refrigerator.
On the third day, you can start cooking. First, the contents of the container are brought to a boil, and then the heating under the mixture is reduced to a minimum. Only small bubbles should remain on the surface.
After about 40-45 minutes of cooking without stirring, the treat is almost ready. At the same time, its drop should not spread and lose its shape when it hits a flat surface.
If you need to make the mass thicker, it is left on the stove for about 12 minutes.

You can pour the treat into prepared jars.

Amber treat with lemon

Ingredients: a little less than a kilogram of fruit, the same amount of granulated sugar, a large ripe lemon.

Both types of fruit are washed very thoroughly in cool water. You can also use a stiff brush.
Quince is cut into quarters, from which the core is carefully removed. The pulp, together with the skin, is cut into not too thin slices. Otherwise, they will soften during the cooking process, and will not be felt in the finished delicacy.
In a saucepan, the chopped pulp is generously sprinkled with freshly squeezed citrus juice.
A clean gauze is stretched over the dishes in 1-2 layers. The structure is left in this form for 24 hours.
Next, the container is moved to medium heat, and its contents are cooked for 50-55 minutes.

As soon as the syrup begins to thicken, the mass is immediately poured into prepared glass containers and closed with lids.

In a multicooker

Ingredients: a kilogram of dense fruits, ½ kg of granulated sugar, 170 ml hot water... How to cook jam in slices in a "smart pot" is described below.

The quince is washed in cold water, after which it is cut into quarters together with the peel. It is most convenient to use a wide knife or a miniature hatchet for this, because the fruit is dense and hard.
Every quarter gets rid of the seed box and rinses in water. All actions must be done very quickly until the pulp of the fruit darkens.
The quarters are cut into medium-sized cubes and immediately sent to the bowl of the device. Sand is distributed from above. If desired, add some cinnamon to the multicooker at this stage.
Hot water is poured over the food.
The "Extinguishing" program is activated for 25 minutes.
The jam is left to cool right in the bowl overnight.
In the morning, it is stewed for another 13 minutes. After another cooling down, the procedure is repeated again.

With the addition of apples

Ingredients: a faceted glass of filtered water, half a kilogram of granulated sugar and sour apples, medium lemon, a kilo of quince.

Apples are washed, removed from the cores and cut into miniature cubes.
Quince needs to be processed in the same way. It is cut into medium slices.
Prepared fruits are mixed in one bowl and covered with all the sugar at once.
After about 40 minutes, the container with the ingredients is sent to the fire. Water is also poured here.
After 5-6 minutes, citrus juice is squeezed out to the fruit. The mass is brought to a boil. With frequent stirring, it will cook for 90 minutes. The finished syrup should not run on the plate.

The resulting sweetness is rolled into jars.

Citrus flavor with oranges

Ingredients: a large orange, 2 kilos of quince, 1.5 kilos of granulated sugar, a large spoonful of ground cinnamon.

Dense ripe quince fruits are selected without rotting and cracking. They wash, wipe dry, get rid of the core and cut into medium slices.
Orange directly with the zest is crushed with a special blender attachment or passed through a meat grinder.
The prepared fruits are mixed and covered with all the sand at once. The mixture is left for a couple of hours so that the fruits have time to release the juice.
The mass is cooked over low heat until thickened. For about 7-8 minutes until fully cooked, you can add ground cinnamon to it.

It remains to roll up delicious quince and orange jam in sterilized jars.

With walnuts

Ingredients: 320 ml of filtered water, a kilogram of quince, 2 large tablespoons of lemon juice, 17-18 walnuts, 370-390 g of granulated sugar.

The vegetable gets rid of the hard skin and seeds. The pumpkin is cut into thin slices.
Quince is crushed coarser. You need to cut it in transverse slices along with the skin.
The crushed ingredients are combined in a saucepan and sprinkled with sand. The container is covered with a towel and left for 3-4 hours. During this time, juice from the fruits will begin to actively stand out.
With strong heating of the plate, the mass is brought to a boil. The fire decreases, and the mixture languishes in this mode for about half an hour.

The jam is laid out in sterilized containers and rolled up hot. After cooling, it is sent to storage and a cool place.

Features of the technological process

To make the jam tasty with clearly noticeable slices, you need to choose the right fruits for it. Exceptionally strong, dense fruits of bright yellow color are taken. Green and overripe quince is not suitable for such a jam.
The fruit in question burns very quickly. Therefore, for cooking it, dishes with a thick bottom and walls are chosen.
Periodically, gently stir the contents of the jam.
If you plan to store the finished delicacy for a long time, then it is better to choose a recipe where boiling and cooling alternate. True, in this case, the cooking process can take a day.
An enamel bowl or the same saucepan is great for making quince jam.
You can roll up the finished delicacy only in pre-sterilized jars.

In any recipe for jam, quince turns from a tart hard fruit into a delicate amber delicacy with a divine aroma!

Wild quince is widespread in Asia, the Caucasus, in many southern regions of Europe. This amazing fruit is cultivated in most countries of the world. Experts say that the taste of quince after heat treatment becomes much brighter and more pleasant than that of fresh fruit, therefore, even residents of those regions where this fruit is less common is worth trying to make amazing quince jam. Indeed, it is simply impossible to tear yourself away from the dessert of a beautiful amber color with unusual incomparable taste characteristics.

Quince jam is considered the most fragrant preparation for the winter. Such a gorgeous aroma of this delicacy is provided by quince crusts, from which it is recommended to cook syrup. This jam is said to be as tasty as it is healthy. Fruit dessert is used:

with vitamin deficiency;
to get rid of depression;
as folk remedy from stress, overexertion;
to improve digestion;
to get rid of ailments of the liver, stomach;
with colds;
lower cholesterol if necessary;
for the treatment of stomach ulcers.

7 recipes on how to make quince jam

Recipe 1. Quince jam with slices

Ingredients: 1060 g of quince, 1060 g of sugar, 520 ml of water, 11 g of citric acid.

We wash the quince well, peeling off the fluff from the skin in the process. Grind it in portions: first, cut two or three fruits in half, take out the seeds. We cut each half into 3-4 slices. Warm up the water, add half the amount of citric acid specified in the recipe. We immerse the quince slices in boiling water. After a minute, without boiling the fruit, take it out. We transfer it to a dish for making jam, add about 150 g of sugar and 2 g of citric acid. Similarly, chop and blanch the rest of the quince in turn. We put each portion in a bowl with already candied wedges and fill it with the same amount of sugar and acid. Cover with a towel on top, stand for 11 hours. Place the water left over from blanching in the refrigerator. Warm up the quince with the released juice. If the fruit is dry and the juice is not formed, prepare the syrup: in 120 ml of broth, where the quince was blanched, pour 120 g of sugar. Boil until it dissolves, pour in the fruit. Slowly heat the fruit in juice or syrup, stirring gently. After boiling, sprinkle the rest of the sugar. We boil for 10 minutes. We cool, covering the container with a towel, for a couple of hours. The second, third and fourth stages of cooking are also carried out for 10 minutes with similar cooling periods. After the last approach, we immediately pour the thickened jam into a prepared, dried container. We roll up.

Recipe 2. Honey jam from Japanese quince with cinnamon

Ingredients: 960 g of peeled Japanese quince, 1450 g of honey, 390 ml of water, 2 g of cinnamon.

We wash the quince, clean it from the skin, seeds. We cut into equal slices with a maximum thickness of about 15 mm. Immerse chopped quince in boiling water. Cook for 10 minutes. We strain the broth into a wide container, in which we will cook the jam. Sprinkle cinnamon into it, add honey. With constant heating and stirring, dissolve the honey. Transfer the quince slices to the syrup. Boil until thickened. We put it in a sterile glass container. Store in the cold.

Recipe 3. Quince jam in a slow cooker

Ingredients: 1100 g of quince, 880 g of sugar.

We wash the quince under running water, carefully erasing all the fluff. Cut into thin slices, with a thickness of about 10 mm in their widest part. In the process, we take out the seeds. In a non-metallic container, lay out the crushed quince in layers, pouring each with an equal amount of sugar so that it is enough for the entire fruit mass. Covering, leave to infuse for 48 hours. Shake the container with candied quince several times. We transfer the contents to the bowl from the multicooker. The released juice should cover the fruit wedges. If it is not enough, add a little water. We select the "Extinguishing" mode, the time is half an hour. Do not cover with a lid. At the end of the regime, take out the bowl, let it stand until it cools completely. Then we cook in the "Quenching" mode for 15 minutes. Cool down again. We repeat the procedure of a similar cooking with intervals for cooling another 2-3 times. When the dessert thickens, put it in a previously prepared container.

Recipe 4. Quince jam with nuts

Ingredients: 1550 g of quince, 1280 g of sugar, 700 ml of water, 60 g of shelled walnuts.

My quince. Peel off the skin, take out the core with seeds. Cut the fruit pulp into small pieces of arbitrary shape, which we put in a thick-bottomed pan used to make jam. We put the cleanings in another pan, add water. We warm up and boil for about 20 minutes. We decant the resulting broth into a container with quince. Boil the fruit for 9 minutes. Drain the liquid into a clean saucepan. Sprinkle sugar on it, dissolve it when heated. Pour boiling syrup to the quince. We insist, covering with a towel, 12 hours. Cut the nuts pre-peeled from the shell into small pieces. Warm up the fruit mass. Pour in the nuts. Cook, stirring occasionally, for about 45 minutes - until a dark honey color appears. We pack in cans, which, after airtight sealing, are turned over until completely cooled down with the neck.

Recipe 5. Quince jam with ginger

Ingredients: 685 g of peeled quince, 210 ml of water, 510 g of sugar, 8 g of ginger root, 1 lemon for the zest.

We wash the quince, clean it from the skin and core. Finely chopped. Place in a saucepan, add water. Boil, covered with a lid, for about 20 minutes. We wash the lemon thoroughly, wash the zest, trying to take only the yellow part of it. We clean the ginger, rub finely. We turn the softened quince into puree with a blender or using a fine sieve. Sprinkle all the other ingredients - sugar, zest, ginger. Knead the mass while heating. Boil slowly for about an hour, stirring occasionally. We put in prepared clean and dry jars.

Recipe 6. Quince jam with raisins and apples

Ingredients: 680 g quince, 680 g apples (preferably sweet), 115 g white sugar, 115 g brown sugar, 120 ml water, 120 g raisins, 2 g cinnamon.

We wash the fruits, removing the fluff from the surface of the quince. Peel the apples. Cut the quince and apples, taking out the core. Cut so that the apple pieces are twice as large as the quince. Wash the raisins thoroughly. Put quince in a thick-bottomed vessel, add water. We boil for 7 minutes. Fill in white granulated sugar, apples, raisins, cinnamon. Simmer slowly for about 45 minutes until thickened. Mix in the process. Sprinkle brown sugar, boil for 10 minutes. Pour the jam into sterile jars. We cover them and send them to the oven at 120 degrees for 12 minutes. We seal and turn the neck down. Cool slowly by wrapping it in a blanket.

Recipe 7. Quince jam with citrus

Ingredients: 970 g quince, 130 g lemon, 970 g sugar, 190 g orange peel, 190 ml water.

We wash the fruits. Remove the fluff from the quince. Cut off the yellow zest from citrus fruits in the form of thin stripes. We clean the quince from the core, cut into cubes. Pour into boiling water. Boil for about 20 minutes until softened. Sprinkle the zest, sugar. Warm up until the latter dissolves with stirring. Squeeze lemon juice into the fruit mass. We boil, stirring regularly, until thick. Transfer the thickened quince jam into sterilized glass jars. We roll up.

Quince jam, if properly prepared, will delight you in cold weather with its bright taste and aroma. There are many recipe options to help you prepare this one for the winter. cooking masterpiece... The basic rules for cooking this dessert are as follows:

Almost any quince is suitable for jam - juicy and not very, large and small, hard, tart or sweet. However, if you use drier fruits when cooking, you will need to add a little water or syrup. Juicy quince will give enough juice when infused with sugar.
Quince for jam can be peeled or left unpeeled. In the latter case, you need to thoroughly wash off all the fluff from its surface.
If the skin is removed from the quince, it is used when preparing syrup: boil in water, then filter the broth and sprinkle sugar. Quince crusts contain many essential oils, thanks to which the jam turns out to be unusually aromatic.
Sometimes at the end of cooking, seeds peeled from seed pods are added to the dish. They give interesting flavor notes, but this type of blanks for the winter should not be stored for a long time.
Before the main cooking, the sliced quince is blanched to soften. In mono recipes, where the main ingredient is one quince, this process can be skipped. When combining quince with more delicate fruits - apples, pears, it is boiled before adding other ingredients.

It will give tasters a lot of pleasant moments, becoming an unusual, amazingly tasty addition to tea or filling for homemade baked goods. In order for an already unsurpassed dessert to play in a new way, it can be prepared with the addition of fruits, spices, dried fruits, citrus zest. One of the amazing features of quince jam is that this product, which is not particularly remarkable in appearance, gives an appetizing rich honey color when cooked. This delicacy will not go unnoticed at any feast, it will amaze with its taste and pronounced quince aroma.