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Quince jam

Quince jam


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How I prepare quince jam .

Boil one kg of sugar in a liter of water and a few drops of vanilla, until you get a bound (sticky) syrup.

The quinces are cleaned of down, washed and cut into small pieces (I first sliced ​​them on the robot, to save time, then I chopped them with a knife). In order not to change their color until we put them in syrup, we sprinkle them with the juice drained from a lemon.

When the syrup is bound, add the chopped quinces and let it boil quince jam until everything is connected again. If the syrup becomes sticky, turn off the heat. pour quince jam hot in clean and dry jars (I dry them in the microwave, and in this way I heat them before putting the hot jam and I'm not afraid that the jars will break), we staple them and turn them upside down until the jam in them cools down.

deposit quince jam in the pantry or cellar.

No sterilization required.



Quince - the most successful quince jam recipe!

Learn how to properly prepare a quince jam and some methods to check if the jam is ready. Jam with soft fruit and gelled juice.

INGREDIENT:

METHOD OF PREPARATION:

1. Wash the fruits very well, dry them, remove the stalk and cut them into 4-8 slices, depending on how big they are.

2. Add the quinces in an enamel bowl, pour water (5 glasses for 1 kg of fruit) and boil for 8-10 minutes, after the water boils.

Advice. If the quinces are not completely in the water, such stains may appear.

3. Remove the fruit in a bowl of cold water to stop the soaking process, and in the remaining water, add sugar and prepare the syrup. Boil it until the sugar is completely melted, gradually removing the foam that forms.

4. Transfer the fruits to the syrup and leave them for 3-4 hours, then boil them for another 10 minutes.

5. Leave the quinces in the syrup for 8 hours and boil them for another 10-15 minutes, removing the foam that forms.

6. Allow the jam to cool for 8 hours, so that each slice of quince is soaked well with sugar.

7. Boil the quinces a third time, until they are ready, for about 35 minutes.

Advice. Methods on how to check if the jam is ready:

-the drop of syrup poured on a plate maintains its shape and does not flow

-pour syrup on the plate and, after it cools, swipe with your finger: there must be a trace and the edges do not join back

-the density of the syrup corresponds to the thin wire test.

8. Allow the jam to cool and distribute it in jars.

Advice. When you pour the jam into jars, the fruits do not rise to the surface, they are evenly distributed in the syrup, becoming semi-transparent.

Follow the instructions exactly, because if you boil the fruit in too liquid syrup, they crack and boil too hard, and in too dense syrup - they wrinkle and become hard.

You can use the jam as a filling for cakes because it does not flow. From 3 kg of quince, get 4l of jam.


Quince jam

The quinces are washed very well with down, the seed box is removed, cut into cubes and sprinkled with lemon juice.

Boil the water together with the sugar and vanilla sugar and when it starts to thicken, add the diced quinces.

Boil over high heat, stirring occasionally, until a drop of syrup placed on a plate hardens and does not flow.

Put it in jars, being hot, put the lids on, then turn them upside down.


Quince jam

The quinces are washed very well with down, the seed box is removed, cut into cubes and sprinkled with lemon juice.

Boil the water together with the sugar and vanilla sugar and when it starts to thicken, add the diced quinces.

Boil over high heat, stirring occasionally, until a drop of syrup placed on a plate hardens and does not flow.

Put it in jars, being hot, put the lids on, then turn them upside down.


Quince jam

It would be a shame to spend the fall without making a few jars of quince jam. If you don't know the recipe, here is a simple and delicious option!

2 kg gutui
600 g caster sugar
2 sachets of vanilla sugar
1 glass (150 ml) water
juice from 1 lemon & acircie
lemon peel & acircie

Method of preparation

Peel the quinces. Pass them through the large grater. Sprinkle with half the lemon juice (for more flavor and not to darken in the meantime) and set aside.

Separately, put the caster sugar (we should have the same amount of grated quince and the same amount of sugar), vanilla sugar and water in a bowl, mix well and put on the fire to form the syrup.

Leave on the fire, stirring continuously until a thicker syrup is made.

When it is formed, the grated quinces are added.

Mix lightly and then add a few slices of lemon, peeled.

Stir all this time and leave for a maximum of 15 minutes to bind the jam.


Quince jam

Ingredient:
1 kg of sugar
600 g quinces weighed after being shaved
& frac12 l apa
500 ml of lemon juice
vanilla

Method of preparation:

The well-ripened, yellow quinces are wiped off the fluff on them, peeled and put on the grater with large holes, only up to the hard and stony part that forms the seed house. Quinces oxidize quickly while working. That's why you don't have to keep them in water. After you have weighed them, you immediately put them in the hot syrup and they will regain their color.

Mix the sugar, water, lemon juice and vanilla stick on the fire, until the sugar melts and immediately add the quinces that need to boil more, until they soften. When it gets a shiny appearance and floats in all the syrup, take the pan immediately off the heat, otherwise the quinces will darken in color. Leave the pan covered, until the jam cools, then put it in jars.

Therefore, you learned two more jam recipes which will make your life more fragrant. I'm waiting for you to tell me if you liked them!


Quince jam

Ingredient:
1 kg of sugar
600 g quinces weighed after being shaved
& frac12 l apa
500 ml of lemon juice
vanilla

Method of preparation:

The well-ripened, yellow quinces are wiped off the fluff on them, peeled and put on the grater with large holes, only up to the hard and stony part that forms the seed house. Quinces oxidize quickly while working. That's why you don't have to keep them in water. After you have weighed them, you immediately put them in the hot syrup and they will regain their color.

Mix the sugar, water, lemon juice and vanilla stick on the fire, until the sugar melts and immediately add the quinces that need to boil more, until they soften. When it gets a shiny appearance and floats in all the syrup, you take the pan immediately off the fire, otherwise the quinces will darken in color. Leave the pan covered, until the jam cools, then put it in jars.

Therefore, you learned two more jam recipes which will make your life more fragrant. I'm waiting for you to tell me if you liked them!


Quince jam

It would be a shame to spend the fall without making a few jars of quince jam. If you don't know the recipe, here is a simple and delicious option!

2 kg gutui
600 g caster sugar
2 sachets of vanilla sugar
1 glass (150 ml) water
juice from 1 lemon & acircie
lemon peel & acircie

Method of preparation

Peel the quinces. Pass them through the large grater. Sprinkle with half the lemon juice (for more flavor and not to darken in the meantime) and set aside.

Separately, put the caster sugar (we should have the same amount of grated quince and the same amount of sugar), vanilla sugar and water & icircn in a bowl, mix well and put on the fire to form the syrup.

Leave on the fire, stirring continuously until a thicker syrup is made.

When it is formed, the grated quinces are added.

Mix lightly and then add a few slices of lemon, peeled.

Stir all this time and leave for a maximum of 15 minutes to bind the jam.


Video: Γλυκό κουταλιού κυδώνι!!!!!


Comments:

  1. Dinas

    It is remarkable, very valuable phrase

  2. Jocelina

    You are absolutely right. In this nothing in there and I think this is a very good idea.

  3. Deems

    I don’t need

  4. Dhu

    I congratulate, what an excellent message.



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