The extraordinarily tasty quince jam will appeal to the whole family. Translucent, well-retaining fruit pieces in a sweet syrup look incredibly appetizing. Cooking delicacies is available even for a novice cook.
There are many ways to make quince jam. You can add pieces of nuts and other fruits to it, getting an original combination. However, a traditional recipe serves as the basis for any homemade treat.
The classic recipe for quince jam
To make the jam, you will need the following ingredients: quince - 1 kilogram, granulated sugar - 1 kilogram, water - 600 ml, vanillin powder, fresh lemon juice.
Quince fruits must be thoroughly washed and peeled. It is necessary to remove the core of the fruit and the stalk. Cut the prepared fruit into neat slices. It is desirable that the thickness of each slice does not exceed 1.5-2 cm.
In a deep saucepan, heat the water and boil the quince skin in it. The broth is filtered and granulated sugar is added to it. The solution is brought to a boil. Quince pieces are dipped in boiling syrup.
As soon as the contents of the pan boil, the stove is turned off for 8 hours. For better syrup saturation of the fruit pieces, you can leave the piece alone overnight. Then, the future quince jam is brought to a boil again and left to "rest" on the stove for 5 hours.
Bringing the syrup to a boil for the third time, continue heating until the quince pieces are soft enough. Lemon juice and vanillin powder are added to the jam about 10 minutes before the end of cooking, depending on taste.
The jam is poured into pre-washed and sterilized small jars and tightly closed with lids. After cooling, the jars with the treat are stored in a cool, unlit place.
Cooking features
Quince jam looks especially attractive if the fruit slices have retained their shape during the cooking process. To protect the fruits from cooking, it is recommended not to stir the contents of the pan, but to shake it periodically, making circular movements.
A fragrant and tasty quince jam will turn out if ripe fruits without damage were selected for cooking. Overripe fruit during cooking can turn into an unappetizing mess, and unripe quince will remain too dense and require more sugar.
You can determine the readiness of the jam by dropping it on a plate. When the drop does not spread, you can remove the container from the stove. If, during the cooking process, you add brushes from quince seed boxes to the syrup, the jam will acquire a richer color.
