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Quince jam: How to prepare?

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Present large quince is a rare guest in the gardens of ordinary Ukrainians often here you can meet only its “little sister”, which is much more sour, and smaller, although it also blooms very nicely. In the South of the country, this fruit is well-deserved people's love, since quince is very useful, and it goes from simply amazing jam.

Today we talk about (Golden apples) and tell us about it Anastasia Voronina, editor - in-chief of women online magazine bt-women.com.ua.

the

Classic quince jam

the Classic version of the jam from this fruit can be submitted to tea, for example, cheese cakes or pancakes and used as a filling in the preparation of cakes.

Ingredients:

the
  • 1 kg quince;
  • 1 kg of sugar;
  • 1 Cup water
  • 0.5 tsp. citric acid.

Preparation:

you Need to clean the quince from the seeds and rind and cut out all the dark spots. Chop the fruit slices with a thickness of from 1 to 1.5 cm, and then put in a bowl for jam, then cover with water and add a quarter teaspoon of citric acid. For 10 min blanch, then with the help of skimmer it is necessary to pull in a colander slices of quince and give them a little dry.

While the fruits will dry in the water, where he blanshirovat quince, you will need to put sugar, then cook the syrup. Later in the boiling mass of sugar you will need to spread the quince slices and on medium heat cook them about 5-7 minutes, removing the foam and stirring constantly, then set aside and cover with a towel.

After 10-12 hrs again put our jam on the stove and bring it to a boil, and then simmer it for 5 minutes on low heat, not forgetting to stir. After a couple of hours (5 - 12) this process should be repeated 1-in time, however the cooking time should be increased to 10 min and for 5 min until ready, you will need to add the remains of the citric acid.

The hot jam will have to pour into sterilized jars, and then either close the screw-caps or roll up. Then banks have to move, allow to cool and remove to a cool place.

Translated by "Yandex.Translate": translate.yandex.ru.

Author: Artlife
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