Omela
Anyutochka , basically, Zhivchik , I wrote everything to you. Mya does just that and the proportions are the same. Boil the syrup three times, and on the fourth boil all the jam. If under the covers, then 10-15 minutes. If not - 20.

Kroshik, de you were, kada I brought down my quince !!!
Crochet
Quote: Omela

Kroshik, de you were, kada I brought down my quince
Ksyushik, but if I knew, I would have filled you with recipes (proven !!!) !!!
Freken Bock
Oki! I went for 1kg of quince!
Anyutochka
Quote: Zhivchik

For 1 kg of quince - 1 kg of sugar... Of course you will have to cook the syrup right away from water- 1 st., because you can't wait for juice from quince. These are not apples.
The last syrup does not need to be drained. With each filling of the slices, it (syrup) will soak into the fruit and partly evaporate. It is very important when making jam like this keep hot slices in a wide and not deep container - a bowl, for example.


This year I made two types of jam. One jam, and the other in slices, only this time I didn't drain the syrup, but like this: they boiled for a minute, turned it off until it cooled completely. And so several times. I look, if I like both color and cost-sense, then it boils and rolls up.
With my quince, I did not notice the difference with jam when pouring syrup over the slices and boiling them.
I have a very hard quince variety.

A couple of clarifications can be made (for the dull)
Pour the peeled, chopped quince with syrup (1 tbsp of water + 1 kg of sugar?), Boil, and then drain this syrup? And then pour new syrup in the same proportion (I hope this is not so, otherwise you will not be enough sugar)? So do it three times, pour the syrup the fourth time, boil and cook for some more time?
OR
Pour the peeled, chopped quince with syrup, boil, turn off, leave to cool completely. Boil again, leave to cool. Once again, the same. Boil and roll for the fourth time. Right? - This option is more understandable, but what is the consistency of the "product". Can I have less sugar (we don't really like cloying sweetness)?

Omela
Anyutochka , boil the syrup and pour the quince .. leave it for 12 hours ... then drain the syrup and boil it again. Boil the quince itself with syrup only for the last fourth time and immediately roll it up. Sugar should be added to your taste. quince is quite sour.
Elenka
Today I'm making quince jam for TO THIS RECIPE, post # 27 and there is a photo. It is not necessary to cook it with lemon and nuts, but for syrup it is better to take a decoction of skins and middle (if not wormy). I have been making such a jam for a long time and never drain the syrup for boiling, there is simply nothing - the quince is hard enough and does not fall apart during cooking, it even hardens. And I boil it for 5 minutes. 2-3 times a day. I boiled yava this time 5 times, the jam is already ready, the syrup is thick like honey in May, the pieces are whole and transparent, the color is pink in the jam. It remains to bring to a boil and boil with lemon and nuts.

By the way, cooking jams for a long time is very dangerous, because with a long cooking, och is formed. dangerous thing (don't remember the name). I recently found out about it.
Anyutochka
Quote: Omela

Anyutochka , boil the syrup and pour the quince .. leave it for 12 hours ... then drain the syrup and boil it again. Boil the quince itself with syrup only for the last fourth time and immediately roll it up. Sugar should be added to your taste. quince is quite sour.

Thanks for the clarifications. I will try this cooking method, but later.
And since I am an impatient jam by nature, I still cooked it without waiting for an explanation.
True, in my case, I “cooked” the wrong word - I didn’t adhere to a specific recipe, I put sugar on the eye and a sample, drained the liquid (syrup) that would interfere with my future jam (syrup) after a rather long cooking ...In general, in the end it turned out delicious and what I wanted (though I wanted a different color, but for the first time I forgive myself).
Here
Quince jam
Zhivchik
Quote: Anyuchka

(though I wanted a different color, but for the first time I forgive myself).

Anyutochka, then the jam, which is in the photo from the link, is not a fact that it will cost a long time. It is most likely not cooked. It's like this: cooked and ate.
But yours will definitely stand for a long time (if not eaten). Cooked right.
Crochet
Quote: Omela

Sugar should be added to your taste. quince is quite sour.
Ksyushik, well, tell me, where did you find / buy sour quince? I also like sour, but for the second year I buy quince in completely different places and all alone as one sweet (I burst it instead of apples), but I want sour !!!
Omela
Quote: Krosh

I eat it instead of apples), but I want sour !!!
Are you sho ?? Sour like a lemon. Was born in the first year at the dacha. Japanese yellow is called.
Crochet
Ahh, so you're talking about Japanese quince ... I'm talking about the usual one (which is sold on the market), but the Japanese one, yes, sour, yay, I was treated to a bag last year ...
LenaV07
Crochet
And how did you bake quince in a cartoon? Do you need to add water? Or just put the pieces in a slow cooker and set the mode (by the way, which one?)?
Crochet
Helen, come to me for "you", okay?
I cut the washed quince into slices, put it in a multicooker (as much as it will go), lightly sprinkle it with sugar on top and sprinkle it with lemon juice. No water needed. Baking mode -40 minutes. After 20 minutes, I turn the slices over to another barrel (so that they are caramelized on both sides and slightly fried). It is possible without a coup, for any it will come out tasty. If you add a small piece of butter to the bottom of the multicooker before baking, in general, beauty and yummy turns out! But this is not at all necessary, at will ...
Zhivchik
I made almost a marshmallow from quince this year. It’s the stuffing.
Here, the photo is really not very good, but it is clear that the pieces keep their shape very well.

🔗
Anna1957
Quote: Zhivchik

I made almost a marshmallow from quince this year. It’s the stuffing.
True, the photo here is not very good, but it is clear that the pieces hold their shape very well.

🔗
And if not "almost", but real? I bought a dryer, I'm starting to master it. Once upon a time there was an experience of communicating with quince - I remember that it was very difficult to clean and cut because of its rigidity. Now I bought a kilogram and I look at it, I'm afraid to start
Zhivchik
Quote: Anna1957

And if not "almost", but real?

If it's real, then you need to dry it. Store as needed. And it's easier for me to put in the freezer and when I need to take it out, I will cut it as much as I need. The rest is back in the freezer.

Quote: Anna1957

Once upon a time there was an experience of communicating with quince - I remember that it was very difficult to clean and cut because of its rigidity.

I have a husband for such purposes.
LenaV07
Quote: Krosh

Helen, to me on "you", okay?
I cut the washed quince into slices, put it in a slow cooker (as much as it will fit), lightly sprinkle it with sugar on top and sprinkle it with lemon juice. No water needed. Baking mode -40 minutes. After 20 minutes, I turn the slices over to another barrel (so that they are caramelized on both sides and slightly fried). It is possible without a coup, for any it will come out tasty. If you add a small piece of butter to the bottom of the multicooker before baking, in general, beauty and yummy turns out! But this is not at all necessary, at will ...

Innok, thanks you great for the consultation. I’m probably a quince maniac ... I’m going to the market with specific goals, but I’m looking for a quince with my eyes ... This year I faced absolutely sweet quince for the first time, I’ll mix jam from two batches, otherwise it’s cloying ... I don’t realize , I had to bake it and blender it without sugar ... And I put the jam with 3-day "aging" in sugar. It was full of juice ...
And I also read that girls make a moisturizing face gel from quince seeds ...

"There is one great moisturizer.It turns out that water in contact with quince seeds turns into a gel! Oh, Eureka! This gel-jelly is a very effective moisturizer, especially for the skin around the eyes. And also, it is an effective anti-inflammatory agent, it is good to apply it on the skin of the face and neck with combination skin, with enlarged pores and prone to acne. The gel very well tones, nourishes and softens aging skin. One quince contains from 20 to 45 seeds, two or three fruits are enough for 30-60 ml of gel (for a month of use). Seeds from two to three quince fruits should be soaked in a glass of boiled water at room temperature (50-60 ml) for several hours or overnight. This gel jelly is kept in the refrigerator."

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