Marmalade of quince

Marmalade from quince will be liked even by those who do not particularly favor these fruits in their fresh form. The delicacy manages to be fragrant, pleasant to the taste and extremely useful. It is prepared without the addition of any gelling components, since the fruit peel contains an impressive amount of pectin , which contributes to the solidification of the dessert and the acquisition of its dense texture.

Marmalade from Japanese quince - recipe at home

Ingredients:

• Japanese quince - 2.4 kg;
• purified water - 260 ml;
• granulated sugar - 310 g.

Preparation

1. To prepare marmalade, quince thoroughly washed with a brush, cut the fruits in half and cut out the cores with seeds. Of this amount of fruit should be about two kilograms of pure quince.
2. We place the quince in the saucepan, pour the purified water and put on the hotplate plates.
3. Boil the contents of the vessel before boiling the slices and boiling away the practical whole liquid.
4. Now we punch the boiled quince with a blender until we get a creamy puree and mix it with sugar.
5. We place the container again on the stove, let the mass boil and stand it on the fire, almost continuously stirring, for an hour and a half.
6. After a lapse of time put the base of marmalade in a sheet lined with parchment leaf or on a baking tray, forming a layer no more than 3 cm thick.
7. Dry the marmalade within 24 hours on one side, and then carefully turn it over to another piece of parchment and dry the treat on the other side.
8. Now cut the marmalade into pieces of the desired size and shape, add them to a suitable container and remove the extra for three to four days on the shelf of the refrigerator.
9. After a while, you can shoot a sample with marmalade. Its taste turns out to be moderately sweet and completely not cloying. But sweet tooth is recommended to prepare marmalade according to the following recipe.

How to make sweet marmalade from quince in a multivarquet - the most delicious recipe

Ingredients:

• Japanese quince - 2.4 kg;
• purified water - 2.8-3 l;
• vanilla pods - 2 pcs .;
• granulated sugar - 2-2,2 kg.

Preparation

1. In order to prepare a sweet marmalade from quince in a multivark, carefully with the help of a brush my quince fruits and get rid of cores with seeds.
2. Cut the fruit pulp into cubes or cubes, place it in a multicast, fill it with water until it is completely covered, and cook it in the "Varka" or "Soup" mode for twenty minutes.
3. After the signal, we merge the quince pieces into a sieve, getting rid of the broth, then punch the slices to the state of tender homogeneous puree with a blender and return it to the multivark.
4. We pour sugar into the quince, throw the vanilla pods and mix.
5. We change the mode of the device to "Milk porridge" or simply "Kasha" and weigh the base of marmalade in this mode with the lid open for twenty to thirty minutes.
6. The lid of the device during operation of the last mode should be open, and the contents must be constantly mixed.
7. We estimate the density of the received mass and if it is insufficient and rather resembles a fruit puree, rather than a rigid base for sweet marmalade, then repeat the "Kasha" mode again, achieving the desired texture of the delicacy.
8. Now you need to lay out quince mass in a sheet lined with parchment leaf or on a baking tray, forming a layer, not thick, of the order of two centimeters.
9. After forty-eight hours of drying delicacies at room conditions, it can be cut into slices and evaluate the excellent taste qualities of the dessert obtained.
10. If desired, slices of marmalade can be tanned in sugar or coconut shavings , and also complement them with nuts.