Connoisseurs of homemade products will surely like delicious quince jam. The viscous golden-red syrup with neat quince slices looks very beautiful and has a rich aroma. The jam is suitable for tea parties and for filling for homemade baked goods.
Quince jam "Like Mom's"
Choose ripe, undamaged fruits for cooking. Their flesh is hard and fibrous, so quince needs a longer culinary treatment. The jam turns out to be tasty and thick - you can eat it with tea or use it to make pies.
You will need:
- 1 kg of quince;
- 5 glasses of sugar;
- 5 glasses of water.
Rinse the quince fruits, place in a saucepan and cover with water so that it completely covers the fruit. Bring the water to a boil and cook the quince for 10 minutes. Then quickly transfer the fruits to cold water, peel, cut into quarters, after removing the core.
Put sugar in the water in which the fruit was cooked. Boil the syrup over medium heat, skimming off the foam from time to time. The crystals should completely dissolve, and the syrup itself should thicken a little. Pour quince with it and leave for 3-4 hours.
Place the saucepan on the stove and simmer for 5-8 minutes. Shake the dishes in a circular motion - the foam will collect in the center and can be removed with a wooden spatula. Then remove the pan from heat and let the fruit sit for 8-10 hours. Repeat the cycle 3-4 times - the intervals between brews should be 8 hours. Such cooking will provide the product with a rich taste, and make the fruits soft and tender.
Make sure the fruit is completely covered in syrup. Pop-up fruits can be lightly pressed with a large lid.
Pour the finished jam into sterilized jars and cover them with gauze. A hot food must not be immediately covered with a lid, so that moisture does not condense under it, which can cause the formation of mold. The next day, cover the cooled jam with lids or tie the jars with parchment. Store the jam in a cool place.
Quince jam with nuts
Try another popular variation of homemade quince jam for those who love unusual flavors.
You will need:
- 1 kg of quince;
- 1 kg of sugar;
- 2 glasses of water;
- 1 medium sized lemon;
- 1 cup shelled walnuts.
Instead of lemon, you can add lime slices to the jam.
Wash the quince, peel it off. Cut the fruits into slices, cutting out the core, and then blanch them in boiling water for 10-15 minutes. Add 500 g of sugar to the water in which the fruit was cooked, put the mixture on the stove, bring to a boil and cook until the sugar dissolves. Pour the syrup over the quince slices and leave for 3-4 hours.
Place the jam on the stove, add the remaining sugar, shake the container and bring the mixture to a boil. Cook the jam for 10 minutes, then remove it from the stove and let it brew for 8 hours. Repeat the cycle twice.
Wash the lemon thoroughly with a brush, cut into thin slices. Chop the walnut kernels. Put the lemon and nuts in the jam, boil the mixture for 10 minutes, and then pour it into the prepared jars. Let the jam cool completely, close the jars with lids and store.
