The dense and juicy quince pulp has a pleasant sour taste. Compotes, preserves, jams, marmalades and other options for homemade preparations are made from the fruits. Try making a thick homemade jam - it can be served with tea or used as a pie filling.
Quince jam
To make the jam tasty, use only ripe quince. Citric acid will give the product a pleasant sour taste.
You will need:
- 2 kg of quince;
- 2 glasses of sugar;
- 2 glasses of water;
- 2 teaspoons of citric acid.
Peel the quince, remove the seeds. Cut the fruit into small cubes and place in a saucepan. Pour in water, bring mixture to a boil and cook until fruit is tender. Strain the broth, cool the quince slightly and rub through a sieve.
Weigh the resulting mass - this is necessary for the exact dosage of sugar. Make a syrup with two glasses of broth and two glasses of sugar. Boil it until the crystals are completely dissolved. Place the quince in a saucepan, cover with hot syrup, add citric acid and stir. Cook over low heat until tender. Stir the jam constantly to prevent it from burning. Refrigerate it and place it in washed and dried jars. Cover the containers with lids or tie them with parchment paper.
Quince and apple jam
Apples can diversify the taste of jam. Choose fruits of aromatic late varieties - for example, Ranet.
You will need:
- 3 kg of quince;
- 4 kg of apples;
- 6 glasses of water;
- 3.2 kg of sugar.
Wash the quince, peel, grate. Put the fruits in a bowl or saucepan, cover with water. Simmer until soft, then strain. Set aside the quince, add sugar to the broth and cook the syrup until the crystals are completely dissolved. Put the quince in it and continue cooking. Peel the apples, remove the core, cut the pulp into small cubes and add to the quince. Simmer the jam over low heat until tender, stirring constantly.
Cool the finished jam and place in sterilized jars. From the specified number of fruits, you will get 5 liter cans of the finished product. Close the containers with lids and put the jam for storage.
Quince jam with lemon
This jam is a real vitamin bomb. Lemon zest is added for more flavor.
You will need:
- 1 kg of quince;
- 3 glasses of sugar;
- 1 small lemon;
- 2 glasses of water.
Wash and peel the quince, cut it into small slices. Place fruits in a saucepan, cover with water, bring to a boil and reduce heat. Cook the quince until soft. Wash the lemon, scald with boiling water, remove the zest with a grater and squeeze the juice. Add juice and zest to a saucepan, stir, add sugar and cook for another 15 minutes. Stir the jam from time to time to avoid burning. Cool the finished product and place in clean jars.
