Quince jam

[Preparation]

Quince jam

Category: Blanks

Ingredients
quince	2,5 kg
sugar	2 Kg
lemon	2 pcs

Cooking method

• Autumn, harvest time and preparation for winter. I want to share with you a wonderful recipe for quince jam. About nine years ago, the magazine "Close up of sweets" was published, and as usual, I bought it and forgot it. And only four years ago, when I got a quince, I remembered about it, and found this wonderful recipe. And now about the main thing. Preparation.
• 1. Wash the quince, dry and remove the stalks. Cut the fruit in half.
• 2. Put the quince in a saucepan, fill with water so that it completely covers the fruits. Cover the pot with a lid, place over the heat, and simmer the fruit until tender (about 15 minutes).
• 3. Remove the fruits with a slotted spoon and remove the core from them (it takes time, but it is worth it). And after passing them through a sieve, prepare mashed potatoes (do not pour out the cooking liquid).
• 4. Pour sugar into another saucepan, pour in 300 ml of liquid left over from boiling quince. Put the saucepan on the fire and simmer the syrup until pearl-like bubbles form on the surface. (Remove the foam 2-3 times during cooking).
• 5. Wash and dry the lemons. Grind the zest and squeeze out the juice. Add mashed potatoes, lemon zest, juice to the syrup and cook (according to the recipe for about 45 minutes), I cook for 60 minutes.
• Fill the jars and seal them tightly.

The dish is designed for

Since I had quince, I did a lot of double serving and I got 12 half-liter jars

Time for preparing:

Half a day at least

Note

This very aromatic jam is the perfect filling for pies.

Katerina, an interesting recipe. I did not think that it was possible to cook quince with lemon juice, it seemed that there was an excess of acids in it.
And we cook like this: cut raw quince (3.5 kg) into small pieces together with the skin, put in a large saucepan on the bottom of which we pour about a glass of boiling water, pour 1 kg of sugar and heat over low heat to let the juice start. So cook until soft (about an hour), then put the remaining sugar (4 kg) and 500 g of peeled and roasted walnuts. Nuts can be added earlier. This is how the nuts of the last harvest end their season, giving way to fresh nuts in the pantry. Cook everything together until the sugar is completely dissolved. It turns out 6 liters of jam. This jam is our favorite, especially everyone loves to fish nuts out of it.

Merri, lemon does not interfere at all, but makes the jam even more aromatic. You also have a very interesting recipe, but I will try it next year, I prepared the last batch today

Try it, Katya!

How are nuts calcined in the oven?

[Tatyana]

Tatyana, pour the nuts into a frying pan or on a baking sheet and put in an oven heated to 200 degrees for 15-20 minutes. Do not overheat!