Quince marinated with citric acid

Category: Blanks
Quince marinated with citric acid

Ingredients

quince 3 Kg
sugar 300-400g
water 1.2 l
lemon acid 1 teaspoon untop
cinnamon (ground) 1-2 teaspoon
carnation 12-14 pcs.

Cooking method

  • Based on 3 one-liter cans.
  • Wash the quince, cut the core, cut into slices. Blast in boiling water for 8 minutes, then chill immediately in running water. Arrange in prepared jars.
  • Marinade... Filter the blanching water, measure the required amount for the marinade. Pour sugar, cloves, cinnamon into it. Boil for 5-7 minutes, add citric acid, dissolved in a small amount of water, bring to a boil.
  • Pour the quince with boiling marinade, cover the jars with lids, sterilize for 20 minutes, roll up the lids.

Note

Tasty! This recipe was shared with me a long time ago by a friend. I especially like that no vinegar is used (I don't like it in fruit pickles). It seems to me that such a quince has a very natural taste. An excellent addition to meat dishes, it can also be used as a filling.




CITRIC ACID - natural food acid; colorless crystals, readily soluble in water. Contained in lemons, currants, lingonberries, mountain ash, etc. It is odorless, therefore it is widely used for those dishes that do not like the smell of vinegar. It is used as an additive to fruit waters, sweets, in the preparation of various dishes: jams, jelly, borscht, cold dishes, fish, etc. It is added to some dough products, jellies, compotes.

March
Finally, I made this quince myself. When blanching, do not overdo it, pull out and cool in time, so it is better to blanch in small portions. I had to make two attempts - the first time I got distracted and overexposed, the quince became too soft. I was upset, and then I found a way out: with a blender in mashed potatoes and made jam.
In general, the blanching time also depends on the quality of the quince. This year I have very juicy, so it probably softens quickly. Either this is the year, or the variety (my tree is only 4 years old and this is practically the first harvest), but a lot of fruits were 700 - 800 grams each.
Three half-liter jars were made from 1.5 kg of prepared quince.
I boiled the marinade along with cinnamon and cloves, but I recall that spices can simply be added to the jar before sterilization. I will do the next portion of quince like this.
The photo is not a fountain, I took it in the evening, continuous glare.
Quince marinated with citric acid.

All recipes

© Mcooker: Best Recipes.

site `s map

We advise you to read:

Selection and operation of bread makers