Recipes for making delicious and healthy quince jam

Fruit properties

Quince is great for making a fragrant delicacy, since not everyone likes the fresh version of the fruit and can be hard on the stomach. Heat treatment of the fruit allows you to soften it, make the palatability more pleasant while maintaining a specific aroma. In addition to quince, the preparation may include apples and pears, oranges and lemons, sugar or honey. The zest, nutmeg and cinnamon, which are added in the second stage of cooking, will help to emphasize the taste of the fruit.

Cooking technique

For quince jam, the peel from the fruit can be left on, but for a lighter dessert it is better to do this. Quince is usually rubbed through a sieve, pre-steaming. According to the recipe, the delicacy is not prepared without water, which makes the fruit pulp more tender. Try to cook a classic jam at home, a dish with apples or citrus fruits, or using a meat grinder.

The classic way

To make such a dish, you need to take 1 kg of quince, about 700 g of granulated sugar, 1 vanilla pod for flavor and water.

The fruits must be washed under the tap and allowed to dry. Then remove the cores and cut into plates. Thin slices are placed in a saucepan or a special saucepan, water is topped up. The dish is cooked over medium heat for about 30 minutes. After that, the container is removed from the stove, its contents are crushed with a blender to a puree state. Sugar and vanilla are added, the treat is cooked over low heat for another 45 minutes with occasional stirring with a spoon. It is important to avoid sticking, so as not to spoil the smell and taste of the finished dish, and use a hand blender to grind the ingredients.

Video "Quince jam for the winter"

From this video you will learn the recipe for a delicious quince jam for the winter.

With oranges

The tandem of quince and citrus is very successful, since the latter give the preparation spicy notes. To get such a delicacy, take 2 kg of quince, 1 orange, as well as 1.5 kg of granulated sugar and about 1 tbsp. l. ground cinnamon, sticks can be used.

Fruits are washed and dried well, then cut into halves for a start, then into smaller pieces. The cores must be removed. The orange should be chopped in a meat grinder. You will need a saucepan with high walls, where you pour the ingredients and add sugar. When at least 2 hours have passed and a lot of juice appears, cook the dish until it becomes thick, and add cinnamon 10 minutes before the end of the process.

Through a meat grinder

Despite the emergence of modern kitchen appliances, the meat grinder remains a faithful assistant to many housewives, including making it possible to prepare a delicious quince dessert.

For the dish you need the following products: quince - 2 kg, granulated sugar - 1 kg, as well as 1 lemon wedge.

After the fruits are washed and peeled, they must be cut into small slices and gradually sent to a meat grinder.Sugar is added to the fruit mixture, it is boiled in a heavy-bottomed saucepan over low heat, stirring occasionally. If many years ago they used basins made of copper or brass, but now in favor are cast iron dishes with a non-stick coating. The resulting jam of characteristic density and color may contain small grains.

With apples

A delicious and healthy dessert is obtained from 3 kg of Japanese quince, 4 kg of apples, 6 glasses of plain water, 3 kg of granulated sugar and 1 tsp. ground cinnamon, which is sold in sachets.

The fruits must be washed and cut into cubes along with the peel. They are boiled in water for the purpose of softening, later covered with chopped apple pieces. The cooking time at this stage does not exceed 7 minutes. The fruit is drained using a colander, temporarily set aside. Sugar is poured into the broth and cooked over low heat. The cooled pieces of fruit are rubbed through a sieve or chopped with a blender; a meat grinder is also suitable. The fruit mass is placed in boiled syrup and cooked over low heat until thick for about 50 minutes. The chosen method of chopping fruit will play an important role in the consistency of the finished dish.

Remember that the jam should not boil too much, otherwise it will darken and acquire an unpleasant burnt aroma.

If the food thickens quickly, remove it from the stove, add water or juice and cook again. After cooling, the jam will become much thicker than during the cooking process, and on cold winter evenings it will warm the whole family gathered over a cup of hot tea or coffee.