Jam from quince wedges

Of course, it will not be possible to eat quince like apples and pears - the fruit is hard enough with astringent taste, so it is added to stew or baked meat, pilaf or stew. But the most delicious dish is undoubtedly, jam quince wafers.

A simple recipe

To cook a delicious jam quince wafers, use the recipe is not particularly different from other varieties of jam.

Ingredients:

• ripe large quince - 5 kg;
• sugar white domestic sand - 5 kg;
• water bottled or filtered - 2 liters;
• lemon - 4 pcs.

Preparation

1. Because the taste of quince is quite specific (it is astringent-sour), it will take quite a lot of sugar. However, a sugary sweet dessert is not needed, so we cook jam from quince wedges with lemon.
2. One lemon is used to acidify the water, and we begin to process the quince. Mine fruit carefully, using a brush for fruit or a new sponge.
3. We drain water, cut each fruit into 4 parts, cut out the core with seeds and septa, cut quarters with slices across and immediately send them to a bowl of water.
4. When all the quince is cleaned and cut, cook the syrup. In boiling water, pour sugar and stir until it is completely dissolved.
5. In a thick syrup we lower the lobes of quince and, stirring, cook after boiling for at least half an hour.
6. Let the mixture cool down and continue the process. To make jam from quince lobules turned transparent, cook at the lowest heat, removing the foam as soon as it begins to appear. The second stage of cooking is a quarter of an hour.
7. Once again we cool the jam, after which we cook again - this time we add finely chopped lemons, not forgetting that the bones must be removed.
8. After a quarter of an hour, the jam can be rolled up, spread out in sterile jars. Sterilize our blanks to anything - everything is already sterile.

If the quince is small

Many people in the countryside, in addition to the usual quince, also grow a small Japanese quince. She rushes before, from it, too, you can cook jam. Tell you how to make jam from Japanese quince wedges.

Ingredients:

• quince ripe - 4 kg;
• sugar domestic white purified - 5 kg;
• lemon - 1 piece;
• cinnamon - 1 stick.

Preparation

Jam from Japanese quince lobes is cooked almost as well as usual. However, as in any case, here there are subtleties.

First, Japanese quince is much more sour than usual, so you need more sugar, and you should not put lemons.

The second - to shade the taste of Japanese quince is worth adding a stick of cinnamon. But do not add ground cinnamon under any circumstances.

1. So, my quince, using a brush, in warm water, is dried.
2. Each fruit is cut into 4 parts, we cut out the seminal parts and divide each quarter in half along.
3. While processing the fruit, the prepared lobules are kept in acidic water with lemon juice.
4. When all the quince is cleaned, decant the water and cover the slices with sugar. They need to start the juice, so you'll have to wait a few hours. Approximately 5-6 hours later, you can start cooking jam.
5. Warm it all together on low heat until all the sugar has dissolved in the syrup, and the quince slices will not be covered evenly with this syrup.
6. We remove the foam as it appears and mix the jam. When the mixture boils, note a quarter of an hour.
7. Now the jam should cool down. We cover it with gauze, so that no garbage gets into it, and the midges do not fly. You can cover and cover, but then the jam will cool down for a very long time.
8. Chilled jam cook another 10 minutes after boiling, put a stick of cinnamon and cook as much as the same.
9. We take out cinnamon, put the jam into sterilized jars and roll them up. When they cool down, transfer the jam to a cellar or a pantry.
10. In order to prepare jam quince jellies with nuts according to the same recipe, walnuts, peeled and heated for a quarter of an hour in the oven, are poured immediately after the beginning of the first boil of jam. It will also be delicious with halves of hazelnut.