Japanese quince is a rather tasty and healthy, but harsh fruit. It can be eaten raw or interesting desserts can be prepared - jam, jam or preserves.
Japanese quince, or chaenomeles, is also called "northern lemon" due to the fact that the content of vitamin C in the fruit is similar to the champion in this area - ordinary lemon. That is why delicious quince jam is so useful in winter and early spring, during the period of colds and vitamin deficiency.
Quince jam with lemon
Ingredients:
- quince, 1 kg;
- sugar, 1 kg;
- lemon, 1 pc.
For jam, take juicy ripe quince fruits, only these are suitable for making a winter dessert. Sort out the quince, rinse thoroughly and dry with a towel.
Cut the fruits, and the piece should be about 1-1.5 cm thick. Cover the resulting product with sugar (about half of the required amount) and leave for a day, waiting for the quince to let out the juice. Pour the second half of the available sugar into the fruit after 24 hours and leave it again for a day.
All this time, you need to periodically stir the fruit-sugar mass so that the juice saturated the sugar evenly.
After the second day, put the bowl of quince on the stove and bring to a boil. Boil the fruit for an hour over moderate heat. Stir the mixture periodically so that it does not burn.
At this time, wash and cut the lemon into large slices, remove the seeds and pass through a meat grinder. Add the resulting gruel to the quince mass and stir, and then bring everything together to a boil again.
When the jam is ready, put it in prepared jars and roll up the lids.
Store quince jam in a cool place - on the balcony, in the cellar, on the bottom shelf of the refrigerator.
Quince marmalade
To make delicious marmalade, you will need:
- quince, 300 grams;
- sugar, 250 grams;
- water, 50 ml;
- juice of ½ lemon;
- vegetable oil, ½ tsp.
Wash the quince, dry it, peel and seed, grate. Then take 200 grams of sugar and cover with water. Bring the resulting mixture to a boil, stirring constantly, otherwise it will burn. Add quince mass and lemon juice to sugar syrup, mix thoroughly until smooth.
Next, bring the resulting product to a boil, reduce heat and cook under the lid for a long time - at least one and a half hours. Take a blender or mix the resulting mixture into a gruel in another way, pour it into molds greased with vegetable oil, and set to cool. Take small and wide molds so that the puree does not harden for too long.
After the quince puree has cooled to room temperature, put the molds with it in the refrigerator for at least five hours. Then take out, remove the resulting plates from the molds, cut into pieces and dip in the remaining sugar.
