Quince jam

It is possible to meet a real large quince in our country in the south, where it blooms with might and main, and even quince jam is more popular than the fruit itself. And if the fruit does not always come across tasty in its raw form, then quince jam itself, according to the most delicious recipe, will win you over forever.

Many doubt - how can a delicious jam be made from acid quince? After all, fresh quince is practically never sweet and the fruit itself is quite tough, and there are still many different doubts. Quince, yes, it is acidic, but after cooking it becomes sweet, children even often confuse quince jam with apple jam. You can, of course, in order to dispel doubts, buy a ready-made jar of jam or quince jam and try, but it will not be that. First of all, because it will be a jar of jam from the factory and no one has put their soul into it. And those who are related to cooking know that it is love and good mood when cooking any dish that is the main ingredient. Therefore, do not be lazy and take the time to cook, cook at least a jar and after you and your family try this incredible delicious, you will understand that you made the jam for nothing.

Recall, the last time we proposed to cook jam with pits for the winter.

But how to cook it to make it really tasty? How to make jam, which will be similar to that of childhood, like my grandmother or mom? Any housewife can handle it. We have selected for you several ways to make a stunning confiture, which you will eat with pleasure, looking at bright holiday photos on cold nights. The recipes are absolutely simple and will definitely take one of the first places on your list of favorite spins.

Classic recipe

The simplest and most common classic way of cooking, which is perfect for serving breakfast with pancakes and cheesecakes.

You will need:

• 970 kg of quince;
• 970 kg of sugar;
• 240 ml of water;
• half a teaspoon of citric acid.

Wash the quinces thoroughly and seedless and peel. Slice and fold into a basin or deep pan. Pour out water and sprinkle with half of citric acid. Cook on a moderate flame for seven minutes and remove fruit with a slotted spoon. Pour sugar in water and boil on a moderate flame for 18 minutes, continuously stirring. Put the quince in the syrup and cook for five minutes on the middle flame of the burner, stirring and removing the foam. Remove from stove and cover with a towel and leave overnight.

Put on the stove and bring to a boil, then boil in a moderate flame for five minutes, constantly stirring.

Remove from the stove and let it brew for 10 hours.

Boil over a quiet fire for seven minutes, pour the remaining citric acid and cook for five minutes. Remove from the stove and arrange in banks.

Lemon Quince Jam

When cooking quince fruit jam, remember that you should clearly adhere to the recipe. Indeed, if you digest quince, it will not soften like the rest of the fruit, but vice versa. And your confiture will turn into candied fruit in syrup.

You will need:

• 900 kg of quince;
• 900 kg of sugar;
• 720 ml of water;
• lemon;
• half a tablespoon of vanilla extract.

Wash quince and peel peel to remove seeds. Cut fruit into slices. Bring water to a boil and pour sugar. Boil until sugar is completely dissolved. Put quince in syrup and cook over moderate heat for 20 minutes, stirring constantly. Remove from the stove and cover with a towel, leave for 7 hours.

Then put on fire and boil for 20 minutes over low heat. Remove from heat and leave for four hours. Repeat again.

Wash the lemon and finely chop together with the zest.

Cook the confiture for five minutes and then add the lemon and pour the vanilla extract. Bring to a boil and cook on moderate flame for 15 minutes.

Remove from the stove and arrange in banks.

Quince jam with cinnamon

An incredible confiture with a unique aroma of cinnamon, which can be opened in the fall and forget about everything in the world, because the aroma of cinnamon allows you to believe exclusively in a fairy tale. And this type of manufacture is not suitable for long storage, so with the onset of the first cold days, eat it first.

You will need:

• 920 kg quince;
• 750 g of sugar;
• 450 ml of water;
• 30 ml of lemon juice;
• half a teaspoon of cinnamon.

Wash the quinces thoroughly, cut in half and remove the middle. Cut the fruit into slices and sprinkle with lemon juice. Put in a basin or deep pan and pour prepared water.

Bring to a boil and simmer for 15 minutes on a moderate hotplate.

Sprinkle sugar and cinnamon. Cook on a subdued flame for half an hour, not forgetting to constantly stir and remove the froth.

Remove from stove and pour into cans.

Quince Orange Confiture

Citrus fruits always leave behind an indescribable aroma and an amazing finish. In a bouquet with quince, the orange acquires a delicate flavor, which is perfect for winter fans in a warm blanket with a hot mug of tea.

You will need:

• 990 g quince;
• 990 g of sugar;
• orange;
• 550 ml of water.

Rinse the quince thoroughly, remove the peel and peel the seeds. Put the peel in a basin or deep pan, add water and cook for half an hour, on the middle flame of a burner. Finely chop the fruit. Remove the peel from the pan with a slotted spoon and fold the chopped quince. Boil for ten minutes and also catch with a slotted spoon, and pour sugar into the water. Boil for 20 minutes, remove from heat, put the quince in a basin and cover it with a towel, leave it overnight.

Boil the confiture until it boils on the moderate flame of the burner. Wash and cut the orange in half rings with the zest. Put an orange in the basin and reduce the flame of the burner. Boil for half an hour and remove from heat. Fragrant preparation for the winter is ready.

Quince and Pumpkin Jam

In addition to its amazing taste, quince jam contains a huge amount of useful substances and is used as an aid in the treatment of various diseases. It is useful to eat confiture in case of violation of the stomach, it is used as a diuretic. Young mothers say that it was quince jam that helped them cope with toxicosis. Quince jam also improves immunity perfectly and with a cold it can be used instead of raspberry jam, as it also perfectly reduces the temperature. But, of course, and even with such an excellent summary, quince jam (however, like any product that contains a lot of sugar) should not be consumed in large quantities.

But you need to remember that with quince seeds you need to be careful. Be sure to remove them before making the jam and using quince in any form. They are poisonous.

You will need:

• 900 g quince;
• 900 g of sugar;
• one and a half kg of sugar;
• a pound of pumpkin;
• two tbsp. tablespoons of lemon juice.

It is good to wash and process pumpkin and quince from the peel and seeds. Finely chop and fold into a basin. Pour lemon juice and mix well. Sprinkle with sugar and let it brew overnight.

Boil and, muffling the flame, boil for 27 minutes.

Quince contains a lot of pectin, and thanks to it, this amazing fruit turns into a “rejuvenating apple”, and this is only one of the many advantages of quince.

Quince jam, unfortunately, is not unjustly not popular in our country, and in vain. It is incredibly tasty, it can not be compared with any of the other types of jam.In addition, it is also a storehouse of vitamins, which should be remembered when compiling a list of spins that you will harvest in the cold season.