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There are few lovers of fresh quince. Painfully tart and sour fruit. But heat treatment makes a big difference. A hidden aroma appears and the taste softens, it becomes bright and expressive, and, most importantly, very pleasant. But making blanks from quince is not only because of this. This fruit can be called not only useful, but also truly healing.
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 useful 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.
- Ease an asthma attack. In this case, quince leaves are valuable.
- Improve the process of digestion of food.
- It will help to cope with the stagnation of bile, remove excess fluid.
- Fights beriberi.
- Helps with catarrhal phenomena.
But even in a processed form, quince will bring undeniable benefits.
Usually jam and preserves are made from it. You can make a jam-mix of two or more types of fruits. If you add apples to quince, the benefits of such a preparation will increase significantly. We cook quince jam with apples.
Quince jam with apples
The proportions for it are simple: 2 parts of quince and sugar and one part of apples.
The technology for preparing this delicacy can be very different both at the stage of preparing products and in the process of cooking jam.
Quince jam with apples without water
These summer apples are the easiest to juice, dissolving sugar and making syrup. It will be enough for cooking so as not to add water. We prepare products.
We cut the washed fruits into small slices or pieces of a different shape, transfer them to a container for cooking jam, sprinkling layers of fruit with sugar.
After about 12 hours, the fruit will release juice and the sugar will begin to dissolve. Now is the time to put the pot or bowl of jam on the stove. Jam can be cooked in two ways: once and with aging. In the latter case, more time will be required in total, 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 method of cooking, the fire must first be small so that the sugar has time to completely dissolve.
Let the jam boil, and then you can do it in two ways.
With a single cooking, immediately bring the jam to full readiness.
The readiness of jam is easy to determine by dropping a drop on a flat plate or saucer. At the finished jam, it will not spread, but will retain its shape. If the droplet spreads, cooking should be continued.
When cooking with aging after 5-10 minutes of boiling, the fire is turned off and the jam is allowed to 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 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 quince and apples, cut into slices.
Sprinkle fruits with lemon juice, add 800 g of sugar so that they are completely covered with it. While they let the juice out, pour the core and peel from apples and quince with a glass of water, cook for 10-15 minutes. We filter the broth, dissolve sugar in it and prepare sugar syrup, be sure to remove the foam.
Add the syrup to the juiced fruit, mix gently, let it brew for about 6 more hours and set to cook on a small fire. Next, cook the jam in the same way as in the previous recipe.
If you want the quince slices to have a more delicate texture, before filling them with 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
The addition of dried fruits when cooking jam from apples and quince not only makes it tastier, but also increases the nutritional value of the workpiece.
Ingredients:
- 680 g each of sweet apples and quince;
- 115 g each of white and brown sugar;
- 2 g ground cinnamon;
- 120 g of raisins and water.
My fruit, freeing the quince from the fluff. We clean the apples, cut the fruit into pieces.
Wash raisins well. We put the quince in the dishes for cooking, fill it with water and weld for about 7 minutes. We fall asleep with white sugar, spread apples and raisins.
Simmer over low heat until it thickens. You need to mix often. After 45 minutes from the start of cooking, add brown sugar. We 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 the covers, turning the lids down.
Quince jam with dried apricots
You can, instead of raisins, add dried apricots to the jam.
Ingredients:
- 0,5 kg of quince and apples;
- 1 kg of sugar;
- 250 g dried apricots.
Cut the washed fruit into slices and sprinkle with sugar. Mix well and let the juice appear.
Add the washed dried apricots and let the rest of the juice stand out by covering the container with a lid. Cook the jam first on low heat. After the sugar dissolves, bring the fire to medium and cook for about 20 minutes. It is necessary to stir frequently. Arrange in dry jars.
Results
Quince jam with apples is not only good for tea, you can make various pastries with it, pour it over porridge, cottage cheese or pancakes.