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Anyone who has tried quince jam at least once in their life will hardly believe that this delicacy is obtained from a hard, astringent fruit that is practically unsuitable for eating raw. Despite its attractive appearance, reminiscent of something between an apple and a pear, the taste of quince is tart, very peculiar, but the delicious aroma already hints that something very tasty can be prepared from it. And indeed, the same fruit in a baked or boiled form is completely transformed. For example, quince jam with lemon, if cooked correctly, turns out to be so seductive that no one can resist it.
Quince – useful properties
Due to its unique composition, quince fruits are very useful for the human body. Ripe fruits are high in fructose and other healthy sugars. Quince also contains tannins, gum, vitamins B1, B2, B6, C, PP, E and provitamin A.
The fruits found malic, citric and tartronic acid, pectin and many trace elements.
Interestingly, many of its useful and medicinal properties are preserved even after heat treatment.
And quince fruits are used most often in the following cases:
- As a tonic and diuretic;
- It has a hemostatic and antiemetic effect;
- Has antiviral and antioxidant properties;
- Reduces the symptoms of periodontal disease and relieves pain in hemorrhoids;
- Quince jam is especially useful for intestinal inflammation;
- A high percentage of pectin will help those who live in areas with poor ecology or whose activities are associated with harmful industries to recover.
The most delicious quince recipe
When using this recipe, quince jam turns out to be simply fabulous both in taste and beauty. Quince and lemon slices retain their shape and resemble candied fruits, and the syrup, thanks to pectin, is saturated with quince juice and turns into fragrant jelly.
In addition, the percentage of preservation of nutrients is also very high, since fruits undergo minimal heat treatment. True, this quince jam will give you a lot of trouble, but if you decide to try it, the result will be worth all the effort spent on it.
Preparatory work
It is immediately necessary to warn that according to this recipe, quince jam with lemon is prepared for four days. Do not be afraid – this does not mean that all four days you will not have to move away from the stove. Just the procedure of heating the syrup and infusing the fruit in it will be repeated every day, but it will take about an hour of your time daily.
According to the recipe you need to cook:
- 6 kg of quince;
- 6 kg of sugar;
- 3-4 lemons;
- 2 cups of water (about 500 ml).
So, first you need to prepare the quince. It is peeled and cut into 4 pieces. Then all seed chambers are carefully removed from each part, and each quarter is cut lengthwise into slices, about 1 cm thick. This is the most time-consuming part of the process, since even ripe quince fruits are very hard.
At the preparatory stage of cooking quince jam, lemons are not yet present. You will use them only on the third day after the start of making jam.
Then follows the most important moment of the preparatory stage – the manufacture of sugar syrup. For this, a copper basin is best suited, if it is not available, then an enameled basin or a pan with a thick enamel coating can be used, otherwise there is a possibility of burning.
About 500 ml of water is poured into the basin, and it is placed on fire until the liquid almost boils. The fire is reduced, and you begin to add sugar very gradually to the water. It is better to do this one glass at a time, constantly stirring and waiting for it to dissolve completely before adding the next portion of sugar.
The total dissolution time for all sugar can be about 45-50 minutes, this is normal.
The syrup should be very thick, so much so that the last portions of sugar may not completely dissolve. Let it not bother you.
When all 6 kg of sugar are poured out, place chopped quince slices into boiling syrup, mix everything gently and remove the container with quince from the stove. The preparatory phase is over. Now cover the container with a clean towel and leave to infuse for a day.
Making jam
During these days, the quince should secrete juice and all the sugar will completely dissolve in it. After the set time has elapsed (nothing if a little more or a little less than 24 hours have passed), carefully transfer all the quince slices with a slotted spoon to a separate bowl, and heat the remaining syrup again over medium heat until boiling. Then put the quince pieces into the syrup again, mix well and turn off the heat. The same procedure is repeated again. The container with quince is removed from the stove for infusion for another day.
The next day, prepare the lemons. They must be thoroughly washed, and then scalded with boiling water. Then, using a sharp knife, cut the lemons into slices 0,5 to 0,8 cm thick.
The quince slices are again taken out into a separate container, and the bowl with the remaining syrup is again heated. After the syrup boils, quince slices return to it and mix thoroughly. After them, lemon circles are added to the syrup, and everything is mixed again with a slotted spoon. The heating is turned off again and the container with fruit is sent to infuse for another day for the last time.
After 24 hours, the quince jam with lemon is again placed on a small fire and slowly brought to a boil with all its contents.
Quince jam is enough to boil for about 15-20 minutes with continuous stirring. Jars with lids should be washed and sterilized in advance. Hot fruits are laid out in jars, poured with syrup and the jars are twisted with lids. After that, it is better to turn them upside down and put them to cool in this form, having previously wrapped them in a towel or blanket.
Simplified Recipe
If you are still afraid of the difficulties with making quince jam according to the above recipe, then there is a simpler scheme for making it. For 1 kg of unpeeled quince, 1 glass of water and 0,5 kg of sugar are taken, as well as 1 small lemon.
Peeled and seeded and cut into slices, quince is blanched for 20-25 minutes in the amount of water required by the recipe.
Then the broth is drained, while filtering it, and separating the pieces of quince. Add the required amount of sugar to the broth and, bringing to a boil, boil it for about 5-10 minutes. After that, blanched pieces of quince are placed in it. Set aside jam-jam for 12-24 hours aside.
The quince jam with all its contents is heated again, and while it is slowly boiling, lemons are prepared – they are washed and cut into slices.
It is possible to add separately pitted lemon juice and finely chopped lemon peel to the jam.
After adding lemons, the jam is boiled for another 15-20 minutes, after which it is poured hot into sterile and dry jars and rolled up with lids.
Try to cook this amazing delicacy and see with your own eyes how the hard and tart fruits magically turn into an amber-colored delicacy with a unique taste and aroma.
