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Anyone who has tried quince jam at least once in his life will hardly believe that this delicacy is obtained from a tough, astringent fruit that is practically unsuitable for eating raw. Despite its attractive appearance, which resembles something between an apple and a pear, the taste of quince is tart, very peculiar, but the delicious aroma already hints that something very tasty can be prepared from it. Indeed, the same fruit, baked or boiled, is completely transformed. For example, quince jam with lemon, if cooked correctly, turns out to be so tempting that no sweets can resist it.
Quince - useful properties
Due to its unique composition, quince fruits are very useful for the human body. Ripe fruits contain a lot of fructose and other healthy sugars. Also, quince contains tannins, gum, vitamins B1, B2, B6, C, PP, E and provitamin A.
The fruits contain malic, citric and tartronic acid, pectin and many trace elements.
It is interesting that many of its useful and medicinal properties are preserved even after heat treatment.
And quince fruits are used most often in the following cases:
- As a tonic and diuretic;
- Has a hemostatic and antiemetic effect;
- Possesses antiviral and antioxidant properties;
- Reduces the symptoms of periodontal disease and relieves pain in hemorrhoids;
- Quince jam is especially useful for intestinal inflammation;
- A high percentage of pectin will help those who live in areas with poor ecology or whose activities are associated with hazardous industries to recover.
The most delicious quince recipe
When using this recipe, quince jam turns out to be simply fabulous both in taste and in beauty. Slices of quince and lemon retain their shape and resemble candied fruits, and the syrup, thanks to pectin substances, is saturated with quince juice and turns into aromatic jelly.
In addition, the percentage of retention of nutrients is also very high, since the fruits undergo minimal heat treatment. True, this quince jam will give you a lot of trouble, but if you decide to try, the result will be worth all the effort spent on it.
Preparatory work
Immediately it is necessary to warn that according to this recipe, quince jam with lemon is prepared for four days. Do not be alarmed - this does not mean that you will not have to leave the stove all four days. Simply heating the syrup and infusing the fruit in it will be repeated every day, but it will take about an hour of your time every day.
According to the recipe you need to cook:
- 6 kg of quince;
- 6 kg of sugar;
- 3-4 lemons;
- 2 glasses of water (about 500 ml).
So, first you need to prepare the quince. It is peeled and cut into 4 pieces. Then all seed chambers are carefully removed from each part, and each quarter is cut lengthwise into slices, about 1 cm thick. This is the most laborious part of the process, since even ripe quince fruits are very hard.
At the preparatory stage of cooking quince jam, lemons are not yet present. You will use them only on the third day after the start of making the jam.
This is followed by the most important moment of the preparatory stage - the manufacture of sugar syrup. For this, a copper basin is best suited, if not, then you can use an enamel basin or a pan with a thick enamel coating, otherwise there is a possibility of burning.
About 500 ml of water is poured into a basin, and it is placed on fire until the liquid almost boils. The fire diminishes and you begin to add sugar very gradually to the water. It is better to do this one glass at a time, constantly stirring and waiting for it to completely dissolve before adding the next portion of sugar.
The total dissolving time of all sugar can be about 45-50 minutes, this is normal.
The syrup should be very thick, so much so that the last portions of sugar may not completely dissolve. Do not be confused by this.
When all 6 kg of sugar are poured, put the chopped quince slices into the boiling syrup, mix everything carefully and remove the container with quince from the stove. The preparatory phase is over. Now cover the container with a clean towel and leave to infuse for 24 hours.
Making jam
During these days, the quince should release juice and all the sugar will completely dissolve in it. After the allotted time (nothing if a little more or a little less than 24 hours), carefully transfer all the quince slices with a slotted spoon to a separate bowl, and heat the remaining syrup over medium heat until boiling. Then put the quince pieces back into the syrup, mix well and turn off the heat. The same procedure is repeated again. The container with quince is removed from the plate for infusion for another day.
Prepare lemons the next day. They need to be washed thoroughly, and then scalded with boiling water. Then, using a sharp knife, cut the lemons into slices 0.5 to 0.8 cm thick.
The quince slices are again removed into a separate container, and the bowl with the remaining syrup is again put on heating. After the syrup boils, quince slices return to it and mix thoroughly. Following them, lemon circles are added to the syrup, and everything is mixed again with a slotted spoon. The heating turns off again and the container with fruit is sent to infuse for another day for the last time.
After 24 hours, quince jam with lemon is again placed on a small fire and slowly brought to a boil with all its contents.
Quince jam is enough to boil for about 15-20 minutes with continuous stirring. Jars with lids should be washed and sterilized in advance. Hot fruits are laid out in jars, filled with syrup and the jars are twisted with lids. After that, it is better to turn them upside down and put them to cool in this form, having previously wrapped them in a towel or blanket.
Simplified recipe
If you are still afraid of the difficulties with making quince jam according to the above recipe, then there is a simpler scheme for making it. For 1 kg of unpeeled quince, 1 glass of water and 0.5 kg of sugar are taken, as well as 1 small lemon.
The quince, peeled and cut into slices, is blanched for 20-25 minutes in the amount of water required by the recipe.
Then the broth is drained, while filtering it, and separating the quince pieces. Add the required amount of sugar to the broth and, bringing to a boil, boil it for about 5-10 minutes. Then the blanched quince pieces are placed in it. Set aside the jam for 12-24 hours.
The quince jam with all its contents is heated again, and while it is slowly boiling, the lemons are prepared - washed and cut into slices.
It is possible to add separately pitted lemon juice and finely chopped lemon peel to the jam.
After adding lemons, the jam is boiled for another 15-20 minutes, after which it is poured hot into sterile and dry jars and rolled up with lids.
Try to cook this amazing delicacy and see with your own eyes how hard and tart fruits magically turn into an amber delicacy with a unique taste and aroma.
