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There are few lovers of fresh quince. Painfully tart and sour fruit. But heat treatment is a game changer. The latent aroma appears and the taste softens, it becomes bright and expressive, and, most importantly, very pleasant. But making blanks from quince is worth not only because of this. This fruit can be called not only useful, but also truly healing.
Useful properties of quince
She has a fairly rich vitamin composition, a lot of minerals, dietary fiber and antioxidants, organic acids, tannins and astringents. Almost all the nutrients that fresh quince is rich in are preserved during processing. With the help of this southern fruit, you can help the body in the following cases.
- In the fight against viruses.
- Fight excess cholesterol.
- Eliminate vomiting.
- To handle the stress.
- Ease an asthma attack. In this case, quince leaves are valuable.
- Improve the digestion of food.
- It will help to cope with stagnation of bile, remove excess fluid.
- Fights vitamin deficiency.
- Helps with catarrhal symptoms.
But even in the processed form, quince will bring undeniable benefits.
Usually jam and preserves are made from it. You can make a mix jam of two or more types of fruit. If apples are added to the quince, the benefits of such harvesting will increase significantly. Cook quince jam with apples.
Quince jam with apples
The proportions for him are simple: 2 parts each of quince and sugar and one part of apples.
The cooking technology of this delicacy can be very different both at the stage of preparing products and in the process of cooking jam.
Quince jam with apples without adding water
These summer apples are the easiest to juice, dissolving the sugar and forming a syrup. It will be enough for cooking, so as not to add water. Cooking food.
Cut the washed fruits into small slices or pieces of a different shape, transfer them to a container for cooking jam, sprinkling the layers of fruit with sugar.
After about 12 hours, the fruit will give juice and the sugar will begin to dissolve. Now is the time to put the pot or bowl of jam on the stove. Jam can be cooked in two ways: once and with a hold. In the latter case, it will take more time in total, but the vitamins will be more preserved, and the pieces of fruit will not turn into mashed potatoes, but will remain intact. The syrup will become amber, appetizing and fragrant.
With any method of cooking, the fire should be low at first so that the sugar has time to completely dissolve.
Let the jam boil, and then you can do it in two ways.
With a single cooking, we immediately bring the jam to full readiness.
The readiness of the jam can be easily determined by dropping a drop onto a flat plate or saucer. In the finished jam, it will not spread, but will retain its shape. If the droplet spreads, the cooking should be continued.
When cooking with a stand after 5-10 minutes of boiling, turn off the fire and let the jam stand for at least 12 hours.
After 12 hours, the cooking is repeated as in the first case.As a rule, 3 cooking cycles are sufficient.
Quince jam with apples and sugar syrup
If the quince is very dry, there may not be enough juice from apples for making jam, you will have to add sugar syrup.
Ingredients:
- quince - 0.5 kg;
- apples - 1 kg;
- sugar - 1 kg;
- water - 1 glass;
- juice of one lemon.
Peel washed quince and apples, cut into wedges.
Sprinkle the fruits with lemon juice, add 800 g of sugar so that they are completely covered with it. While they are letting in the juice, pour the core and peel from apples and quince with a glass of water, cook for 10-15 minutes. Strain the broth, dissolve sugar in it and prepare sugar syrup, be sure to remove the foam.
Add the syrup to the fruit that has started up the juice, mix gently, let it brew for about 6 hours and set it to simmer on a small fire. Next, cook the jam in the same way as in the previous recipe.
If you want the quince slices to have a more delicate consistency, before filling them with sugar, you need to blanch them in boiling water with the addition of a teaspoon of citric acid. The fruits are strained and then mixed with apple slices and covered with sugar.
Quince jam with raisins
Adding dried fruit when cooking apple and quince jam not only makes it tastier, but also increases the nutritional value of the preparation.
Ingredients:
- 680 g of sweet apples and quince;
- 115 g of white and brown sugar;
- 2 g ground cinnamon;
- 120 g of raisins and water.
We wash the fruit, freeing the quince from the cannon. Peel the apples, cut the fruit into pieces.
My raisins are good. Put the quince in a cooking bowl, fill it with water and weld for about 7 minutes. Fill with white sugar, spread apples and raisins.
Simmer over low heat until thickened. You need to stir often. After 45 minutes from the start of cooking, add brown sugar. Cook the jam for another 10 minutes. We pack it in dry sterile jars and keep it without lids in the oven at a temperature of 120 degrees.
Cool the rolled jam under the blanket, turning the lids upside down.
Quince jam with dried apricots
You can, instead of raisins, add dried apricots to the jam.
Ingredients:
- 0.5 kg of quince and apples;
- 1 kg of sugar;
- 250 g dried apricots.
Cut the washed fruit into slices and cover with sugar. Mix well and let the juice appear.
Add washed dried apricots and let the rest of the juice stand out, covering the container with a lid. First, cook the jam over low heat. After dissolving the sugar, bring the fire to medium and cook for about 20 minutes. It is often necessary to interfere. We lay out in dry jars.
Outcomes
Quince jam with apples is not only good for tea, you can make various pastries with it, pour over porridge, cottage cheese or pancakes.
