Content
There are few lovers of fresh quince. A very tart and sour fruit. But heat treatment radically changes things. The hidden aroma appears and the taste softens, it becomes bright and expressive, and, most importantly, very pleasant. But it’s worth making quince preparations not only because of this. This fruit can be called not only healthy, but also truly medicinal.
Useful properties of quince
It has a fairly rich vitamin composition, a lot of minerals, dietary fiber and antioxidants, organic acids, tannins and astringents. Almost all the beneficial substances 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.
- Relieve an asthma attack. In this case, quince leaves are valuable.
- Improve the process of digesting food.
- It will help cope with bile stagnation and remove excess fluid.
- Fights vitamin deficiency.
- Helps with catarrhal symptoms.
But even in processed form, quince will bring undeniable benefits.
Usually jam and preserves are made from it. You can make a jam mix from two or more types of fruits.If you add apples to quince, the benefits of such preparation will increase significantly. Cooking quince jam with apples.
Quince jam with apples
The proportions for it are simple: 2 parts each of quince and sugar and one part apples.
The technology for preparing this delicacy can vary greatly both at the stage of preparing the products and during the process of making jam.
Quince jam with apples without adding water
These summer apples release juice most easily, dissolving the sugar and forming syrup. It will be quite enough for cooking without adding water. We are preparing food.
We cut the washed fruits into small slices or pieces of a different shape, transfer them to a container for making jam, sprinkling the layers of fruit with sugar.
After about 12 hours, the fruit will produce juice and the sugar will begin to dissolve. Now is the time to put the pan or bowl of jam on the stove. Jam can be cooked in two ways: once and with rest. In the latter case, a total of more time will be required, but the vitamins will be more preserved, and the pieces of fruit will not turn into puree, but will remain intact. The syrup will become amber in color, appetizing and fragrant.
With any cooking method, the fire should be low at first so that the sugar has time to completely dissolve.
Let the jam boil, and then you can proceed in two ways.
When cooking once, 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. The finished jam will not spread, but will retain its shape.If the droplet spreads, cooking should be continued.
When cooking with a stand, after 5-10 minutes of boiling, turn off the heat and let the jam stand for at least 12 hours.
After 12 hours, the cooking is repeated in the same way 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 the apples to make 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 the washed quinces and apples, cut into slices.
Sprinkle the fruits with lemon juice, add 800 g of sugar so that they are completely covered. While they are releasing juice, pour a glass of water over the core and peel of apples and quinces and cook for 10-15 minutes. Strain the broth, dissolve the sugar in it and prepare sugar syrup, being sure to skim off the foam.
Add the syrup to the fruits that have released their juice, mix gently, let it brew for about 6 more hours and set to simmer over low heat. 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 adding 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 fruits when making apple and quince jam not only makes it tastier, but also increases the nutritional value of the product.
Ingredients:
- 680 g each of sweet apples and quince;
- 115 g each of white and brown sugar;
- 2 g ground cinnamon;
- 120 g each of raisins and water.
We wash the fruit, freeing the quince from the fluff. Peel the apples and cut the fruit into pieces.
Wash the raisins well. Place the quince in a cooking vessel, add water and cook for about 7 minutes. Sprinkle with white sugar, add apples and raisins.
Simmer over low heat until it thickens. You need to stir frequently. 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 a blanket, turning the lids down.
Quince jam with dried apricots
You can, instead of raisins, add dried apricots to the jam.
Ingredients:
- 0.5 kg each of quince and apples;
- 1 kg sugar;
- 250 g dried apricots.
Cut the washed fruits into slices and add sugar. Mix well and let the juice appear.
Add the 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 the sugar has dissolved, bring the heat to medium and cook for about 20 minutes. Be sure to stir often. Place into dry jars.
Results
Quince jam with apples is not only good for tea, you can use it to make various baked goods, pour it over porridge, cottage cheese or pancakes.
