How to make quince jam
Products
For 1 kilogram of quince you need 1 kilogram of sugar and half a liter of water.
How to make quince jam
1. Wash the quince, carefully removing the fluff from the skin.
2. Cut the quince into slices, cut out the seeds.
3. Boil water, add citric acid, put quince slices and boil for 1 minute.
4. Pour half of the sugar into a bowl.
5. Put quince from water into a bowl with sugar and citric acid, stir.
6. Cover the bowl with a towel and put in a dark place for 12 hours.
7. Put the water in which the quince was boiled in the refrigerator.
8. In the morning, the quince should give juice. If this does not happen, then you need to prepare half a liter of syrup (based on the water in which the quince was boiled) and pour the quince over it.
9. Put a bowl of quince on a low heat, and, when boiling, sprinkle with sugar on top.
10. Boil quince jam for 10 minutes.
11. Cover again with a towel and remove for 8 hours.
12. Then put the jam on the fire again and cook for another 10 minutes.
Fusofacts
- Quince seeds can not be thrown away, but separated from the seed pods and added to the jam - they will soften during cooking.- Cook the jam in a multicooker in 2 steps: first, insist with sugar for 3 days, cook for 40 minutes on the "Stew" mode, then leave the jam in a closed multicooker for 10 hours, and in the second step, cook it for 30 minutes on the same mode. Cool and pour into jars.
Quince jam with walnuts
ProductsFresh quince - 1.5 kilograms
Sugar - sand - 1.5 kilograms
Water - 3 glasses
Walnuts -
Cooking quince jam with walnuts
1. Wash 1.5 kilograms of quince, cut the fruit, remove the tough seed box with seeds, cut into slices. The peel should not be removed (the essential oils contained in it will give the characteristic smell of jam).
2. Break the kernels of walnuts with your hands into pieces of arbitrary size.
3. Pour 1.5 kilograms of sugar into a saucepan, add 3 glasses of water, put on a small fire and heat until the sugar is completely dissolved.
4. Put the quince slices in a saucepan with syrup and heat for 5 minutes.
5. Leave the quince in the syrup to infuse for 12 hours.
6. Put a saucepan with quince jam on low heat, bring the contents to a boil and heat for 5 minutes.
7. Leave the jam to infuse for 12 hours.
8. Bring the jam to a boil over low heat.
9. Add walnuts to a saucepan and cook, stirring occasionally (trying not to disturb the shape of the slices), over low heat for 40 minutes.
Transfer hot jam to jars.
