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Quince jam is easy to make at home. The ratio of pulp to sugar should be approximately the same. The components are boiled in a little water. Add lemons, ginger, apples and other ingredients if desired.
Features and secrets of making quince jam
The jam should be thick and sweet. Therefore, when preparing this product, several points must be taken into account:
- Cooking takes place in a small amount of water.
- If too much liquid appears, then it must be drained, and only then add sugar.
- Stir during cooking. Care must be taken to ensure that the mixture does not burn.
Selection and preparation of ingredients
Only ripe quince can be used to make jam. This can be determined by appearance, touch and smell:
- There should be no specks, scratches or other damage.
- The color of good fruits is rich yellow, without greenish blotches.
- The hardness is moderate, that is, it is not pressed through, but it is not "stone" either.
- The aroma is pleasant, well perceptible (if brought to the nose).
- It is best to choose small fruits as they are sweeter.
- There should be no unpleasant sticky coating on the skin.
- The variety is not essential. You can purchase common or Japanese quince. They have a similar taste and aroma.
Attention! The fruits may be slightly unripe. Then they are placed on the windowsill and allowed to lie down for a week in the light.
Since jam is cooked only from the pulp, the fruits must be thoroughly washed and peeled. Then you need to get rid of the seed chambers. In some recipes described below, they are not thrown away, but placed in water and a decoction is obtained, having stood for 10-15 minutes after boiling. Do not be afraid that the bones are poisonous or bitter: these qualities are lost during the heat treatment.
How to make quince jam
All recipes are based on the same principle: the chopped pulp is boiled in a small amount of water, after which sugar is sprinkled and brought to the desired consistency.
The most delicious recipe for making Japanese quince jam for the winter
Japanese quince (chaenomeles) is a perennial plant that produces delicious fruits. The culture has been known for more than four millennia, and it is grown not only in Japan, but also in other countries. To make quince jam for the winter, you need to take only two additional components:
- sugar - 1.2 kg;
- water - 300 ml.
The amount of ingredients is indicated per 1 kg of fruit.
- The prepared and peeled fruit should be cut into four pieces. The fruit is small, so it boils quickly.
- Pour in a small volume of water (300 ml), let it boil, then cook over low heat for 10 minutes.
- Add sugar, stir well.
- Cook for another 20 minutes over very low heat. It is necessary to achieve complete dissolution of sugar.
- Turn off the heat, cover with a towel. Let stand for 5-6 hours.
- Then put on low heat and let it warm up for another 5 minutes. This will make a thick quince jam with a rich taste and aroma.
- Cool and pour into storage jars.
The jam should be very thick
Attention! If during cooking the mixture starts to burn due to lack of liquid, you can add 50-100 ml of water, but no more.
Quince jam recipe through a meat grinder with peel
This jam recipe includes the same ingredients. However, the method of preparing the fruit is different - you do not need to cut it into small pieces, but simply scroll through a meat grinder. You will need the same products:
- common or Japanese quince - 500 g;
- sugar - 250 g;
- water - 120-150 ml.
To make quince jam, you need to act like this:
- Peel the fruit. Remove seed chambers with seeds. You do not need to throw them away.
- Place the seed chambers in water and simmer over low heat for 10 minutes (after boiling).
- Pass the main part (pulp) through a meat grinder.
- Strain the broth, add sugar and chopped pulp to it.
- Keep the mixture on very low heat for 40-50 minutes. Stir regularly to avoid burning.
- After cooling it can be poured into jars or served.
Due to prolonged heating, the product acquires the desired thickness
Quince jam in a bread maker
To make a rich jam, you need to grind it well. This can be done in the oven or bread maker. The advantage of this method is that the mixture will not burn, so stirring is often unnecessary. Ingredients for the dish:
- quince - 700 g;
- plain or cane sugar - 500 g;
- lemon juice - 20 ml (1.5 tablespoons).
Step-by-step recipe for making quince jam (with photo):
- Prepare the pulp, cut into small pieces.
- Put in a baking dish, sprinkle with sugar on top.
- Switch on the "Jam" mode, the time will be 1 hour 30 minutes.
- Add 1.5–2 tablespoons of freshly squeezed lemon juice 20 minutes before the end of cooking.
- Let cool and pour into jars.
Store the winter blank in the basement or in the pantry.
With citric acid
The citric acid balances the sweet taste that the sugar and the fruit itself provide. You can also use lemon for cooking, but you will need more juice, and besides, it may not always be at hand. Therefore, you can use the following products:
- quince - 1 kg;
- sugar - 350 g;
- citric acid 2-3 g;
- water 300 ml.
Algorithm of actions:
- Cut the fruit into thin slices.
- Place in a saucepan, add water and cook until boiling.
- Then keep on medium heat for 20-30 minutes until completely softened.
- After that, drain the excess water (but not all), pour the pulp. You should get a watery, "squishy" puree.
- Add sugar and citric acid, mix thoroughly.
- Leave on the stove for another 15 minutes on a very low cook. Stir gradually, cook until desired thickness. It should be noted that after cooling, the consistency will become even denser.
- Cool and put in jars.
Dessert can be used as pie filling
Quince jam with nuts
You can also cook quince jam with walnuts. They have a pleasant taste that evens out sugar well. Therefore, they are often used in confectionery, for example, when baking cakes. For cooking, you will need the following products:
- quince - 1 kg;
- sugar - 1 kg;
- peeled walnuts - 200 g.
Walnuts give the dish an interesting flavor
The cooking instructions are as follows:
- The prepared fruit must be chopped very finely and put directly into the pan. You can also cut it into slices, and then grind them with a grater.
- Sprinkle with sugar, stir until it hits each piece. Leave for 1.5-2 hours, after which the juice should stand out.
- If there is not much juice, add half a glass of water (100 ml).
- Put the saucepan along with the syrup over low heat, simmer until boiling, and then another 10 minutes.
- Leave on for 5-7 hours.
- Bring to a boil again and cook for 10 minutes.
- Chop the walnuts, add to the mixture. Cook together for another 15 minutes.
- Put in sterilized jars immediately, without waiting for cooling.
Important! In some recipes, it is advised to leave the mixture again for 5-7 hours, then bring to a boil for the third time.
Then the jam will become even thicker. If the quince is ripe, two cycles are enough.
Dessert with the addition of nuts is desirable to eat during the winter
Apples are a "universal" fruit that goes well with almost any delicacy. They do not have their own bright taste, but they give an interesting sourness and pleasant aroma. To prepare dessert, you will need the following products:
- quince - 500 g;
- apples (any, to taste) - 500 g;
- sugar - 1 kg;
- water - 150-200 ml.
- Rinse and peel fruit, remove seeds, cut into equal (not very thick) slices.
- Place in a saucepan and cover with water.
- Bring to a boil, then cook over very low heat for 30 minutes.
- Immediately, without letting cool, puree with a blender.
- Only then add sugar and mix thoroughly.
- Then let stand on low heat for another 10 minutes. The sugar should be completely dissolved.
- Cool to room temperature.
For storage for the winter, the dessert should be transferred to jars.
Option with ginger
Ginger imparts a savory aroma known for gingerbread and tea. This recipe will need the following products:
- quince - 1 kg;
- sugar - 900 g;
- ginger (root) - 15 g;
- citric acid - 0.5 tsp.
For the recipe, take only fresh (not powdered) ginger
The instruction is as follows:
- Prepare the fruit, peel, cut into quarters or small wedges.
- Boil the seed chambers in water for 10 minutes after boiling, drain.
- Add the bulk of the pulp (wedges). Bring to a boil again and cook over very low heat for 30 minutes. Stir occasionally to prevent sticking.
- Sprinkle with citric acid 5 minutes before cooking and stir.
- Turn off the heat and leave the saucepan for 12 hours.
- Then bring to a boil again and cook for 5 minutes.
- Peel the ginger, chop it on a fine grater. Sprinkle over the mixture, stir and cook for another 5 minutes.
- Refrigerate and distribute to jars.
Quince jam with ginger is not only tasty, but also a healthy dessert
Terms and conditions of storage
The finished product is placed in sterilized glass jars and stored in the refrigerator for 1-2 years. Can be kept at room temperature, but not for more than 6-8 months. After opening, it is allowed to store only in the refrigerator, and the dessert must be eaten in 3-4 weeks.
Quince jam is a delicious treat that can be served as a dessert or used for other dishes, including baked goods. The video clearly shows all the stages of making quince jam - this is the most delicious classic recipe that all chefs can reproduce.