Jam from a quince

The main difference of quince jam from jam or liquid marmalade is in the consistency of the dessert. Fruit retains its structure, and does not turn into a shapeless liquid mass. The best variation of the product is homemade, cooked in your own kitchen according to a proven or innovative recipe.

What you need to know about quince jam, how many calories and benefits for the human body?

General characteristics

Quince is a monotypic genus of woody plants from the Rosaceae family. The only representative of the genus is Cydonia oblōnga (oblong or common quince). In the Mediterranean, the product was considered a symbol of love and fertility. The fruit was dedicated to the goddess Venus and was considered the embodiment of the Roman goddess of prosperity.

The habitat of the cultivated plant covers Central Asia, the Mediterranean, southern / central Europe, Australia, Oceania and Africa. Wild species are found mainly in Japan and China.

The plant is grown as a fruit tree, which gives not only beautiful, but also tasty fruits. Raw quince is rarely eaten – it is too sour, astringent and leaves an unpleasant sensation in the mouth. Moreover, not everyone will be able to bite through the rough skin without damaging their teeth. But it was the taste and structure of the fruit that became their hallmark in the gastronomic industry. Quince is used to make jam, compotes, jelly, marmalade and even savory seasonings for meat dishes. Fruit jam can be used to make more complex desserts and sauces.

Useful Properties

Quince jam is not just a delicious dessert, but also a great variation of homemade medicine. The dish has a tonic, diuretic, astringent, antibacterial and choleretic effect. Some of the useful properties of the product are lost during heat treatment, but important nutrients remain intact. Fruit decoction is used in medical practice. Plant extract is added to medicines to relieve irritation, calm the body and slow down the absorption of medicines.

The composition of the fruit is replete with pectins. These substances are able to regulate the level of cholesterol in the blood, speed up metabolic processes, stabilize the work of the stomach and liver. Another important element of the composition is fiber. The coarse part of the plant helps to lose weight, protect the body from cancer, strengthen the heart and increase the overall performance of the body. The pear-shaped fruit also fights early stress and aging due to its high concentration of antioxidants.

The chemical composition of the food component

Important: in mature fruits, up to 11% sugar is concentrated. 6,27% of them are fructose. The composition also includes essential oils, organic acids (tartaric, malic and citric), tannins, ether and gum.

Possible harm and contraindications

From quince jam is better to give up with diabetes, obesity and serious problems with the intestines. Caring for sweetness is also forbidden to singers and people whose profession is associated with public speaking, since quinces can harm the larynx and vocal cords.

People who do not have health problems should not eat a can of sweets nonchalantly per day. Half jam consists of white refined sugar. The product negatively affects both the appearance of a person (provokes a rash, destroys tooth enamel) and internal health (clogs blood vessels, interferes with normal digestion). If possible, prepare a sugar-free dessert. It can be replaced with honey or sweet fruits like dates. Artificial sweeteners are best avoided as they are just as harmful as white sugar.

Do not forget that in addition to sugar, you can find a whole range of preservatives, flavor enhancers, thickeners in industrial jam. Choose the most organic and pure products, or prepare the jam in your own kitchen, carefully selecting the ingredients. So you can create unique flavor combinations and get complete confidence in the quality of the finished dish.

Use in folk medicine

A can of quince jam replaced medicines with:

• constipation;
• flatulence;
• colitis;
• pathologies of the respiratory tract;
• coughing;
• uterine bleeding;
• tuberculosis;
• bronchial asthma;
• gastrointestinal diseases.

It was believed that the gentle knitting structure of jam additionally enveloped the mucous membranes and protected them from the aggressive effects of infections.

Fruit mass helped not only internal health, but also external beauty. A sweet product was smeared on the face / body, in order to achieve moist skin, and even hair, in order to enhance their growth. The skin did become smoother and softer due to fruit acids, but such methods are now impractical. As for the hair, no masks of quince jam will not help to enhance their growth or improve the structure. Hair is a dead tissue, to affect the appearance of which is almost impossible.

Today, quince jam is more often perceived as sweetness, not medicine. Nobody forbids to eat a few spoons of jam during a cold. They can really help if the disease does not pose a serious threat. But in case of serious health problems it would be more rational to contact a specialized doctor.

Use in cooking

Quince and dishes based on it are typical of the Central Asian and Caucasian culinary traditions. Fruit is added not only to desserts, but also sweet and sour sauces for all types of meat / fish / game. The structure of the classic sauce is very similar to jam, but the taste is complemented by intense notes of bitterness and sharpness.

Quince jam is a great dessert for the winter. It does not need to be insisted for a long time, and the preparation itself takes a minimum of effort and culinary skills. Start stocking up in the fall, when the grocery shelves are brimming with sweet-smelling pear-like fruit.

The easiest way to make sweets is to boil whole fruits together with granulated sugar. Before cooking, it is necessary to peel off the dense rough skin and remove the seed box.

Life hack: the skin contains a lot of aromatic substances, but its structure is so rough that a person simply cannot chew the product normally. In order not to lose the unique delicate taste of the skin, prepare a syrup based on it. The finished liquid can be used to make sauces or jams, and the peel can be sent for disposal.

To get a rich fruity taste – alternate boiling the mass with infusion. Boil the slices for several minutes in boiling syrup, then let it brew for several hours to several days. Repeat the processes several times until you achieve a thick structure, a transparent shade of quince and a perfect taste.

Recipe number XXUMX: jam without sugar

Commentary on the recipe: if the combination of “500 grams of sugar and 500 grams of berries” terrifies you, then make quince jam according to the recipe below. All ingredients can be varied to taste. For example, replace coconut milk with oat milk or regular animal milk, and take cherries instead of raspberries. Add lemon, walnut, apples, figs and whatever you like. Most importantly, don’t be afraid to experiment.

We need:

• coconut milk – 60 milliliters;
• pitted dates – 200 grams;
• raspberries – 200 grams;
• quince – 200 grams;
• honey – 1 tablespoon.

Preparation

Combine dates and coconut milk in a blender and blend until smooth. Add chopped raspberries to the prepared mixture, beat for another 10 seconds. Then pour pieces of quince into the blender, increase the power so that the knives can chop the fruit with high quality, beat until smooth. At this stage, it is important not to overdo it, and not turn the jam into fruit water. Transfer the finished mass to the refrigerator and wait for it to harden. If desired, sesame seeds or chia seeds can be added to the jam – they will give the dessert a jelly-like structure.

Recipe number XXUMX: “Japanese”

Recipe comment. The main component of the dish is chaenomeles. This is a Japanese quince from the rose family. Entire plantations of wild-growing chaenomeles have been recorded in Japan and China. Locals love the fruit for its sweet and sour taste and versatile texture. From Japanese fruits, not only jam is prepared, but also compote, jelly, fruit soups.

We need:

• quince – 1 kilogram;
• sugar – 1,5 kilograms;
• water – 350 milliliters;
• cinnamon / vanilla / other additives to taste.

Preparation

Remove the seeds from the fruit – cut in half and clean the insides with a spoon. Mix water and sugar in a saucepan, put on a slow fire, bring to a boil. Add crushed pieces of quince into the boiling sugar liquid. The size of the fruit does not affect the taste of the dish in any way, so be guided by your own preferences.

Boil fruit slices for 10 minutes. Take out the finished quince, and add additives to the syrup. For Japanese jam, it is best to use cinnamon, vanilla, ginger, nutmeg and cloves. Boil the contents to the desired taste and uniform consistency. Once the mass is ready, add slices to it. Keep the mixture on fire for another 10-20 minutes until the fruit becomes transparent.

Important: Japanese quince more dense, sour and astringent. Keep this in mind when cooking and periodically try the mixture to regulate the taste.