The latest recipes

Quince jam

Quince jam


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • quince: 4 diced plates;
  • sugar: 2 plates;
  • lemon juice;
  • 2 cups of water;

Servings: 50

Preparation time: over 120 minutes

RECIPE PREPARATION Quince jam:

Make a syrup from sugar, water and lemon juice. Then pour the quince cubes and bring to a boil. Boil the jam until it drops as much as you want (until it binds if you put it on the plate after a teaspoon has cooled). I boiled it for a few hours.


How to make the recipe for quince jam for the winter & # 8211 quince cubes in well-bound syrup?

How to clean quinces?

I washed the quinces and cut them into 4. Then I removed the spine but kept the peel on them. If you don't like it, you can clean it. Keep in mind that pectin (the natural thickening agent) is concentrated in the peel and the seed box! The jam will bind better if the quince peel is preserved.

I didn't throw away the stalks, but I gathered them and made some quince pellets. As I cleaned the quinces, I put them in cold water in which I squeezed a little lemon juice. This is how we prevent their oxidation.

Then I cut them into cubes with the side of max. 2 cm. if you want you can grate the quinces on the large mesh grater.

How to make quince jam syrup?

I made a syrup from sugar, water and vanilla. Vanilla is optional. Normally, in jams, put equal amounts of fruit and sugar. I let the syrup boil for about 5 minutes on high heat (calculated from when it starts to boil en masse). I did the sample with the drop of syrup on a plate and I found that it keeps its shape, a sign that the syrup is well bound. It should be worked with large pans that have a large evaporation surface so that the syrup binds quickly.


Quince jam

The quinces are washed very well with down, the seed box is removed, cut into cubes and sprinkled with lemon juice.

Boil the water together with the sugar and vanilla sugar and when it starts to thicken, add the diced quinces.

Boil over high heat, stirring occasionally, until a drop of syrup placed on a plate hardens and does not flow.

Put it in jars, being hot, put the lids on, then turn them upside down.


How to make the recipe for quince jam for the winter & # 8211 quince cubes in well-bound syrup?

How to clean quinces?

I washed the quinces and cut them into 4. Then I removed the spine but kept the peel on them. If you don't like it, you can clean it. Keep in mind that pectin (the natural thickening agent) is concentrated in the peel and the seed box! The jam will bind better if the quince peel is preserved.

I didn't throw away the stalks, but I gathered them and made some quince pellets. As I cleaned the quinces, I put them in cold water in which I squeezed a little lemon juice. This is how we prevent their oxidation.

Then I cut them into cubes with the side of max. 2 cm. if you want you can grate the quinces on the large mesh grater.

How to make quince jam syrup?

I made a syrup from sugar, water and vanilla. Vanilla is optional. Normally, in jams, put equal amounts of fruit and sugar. I let the syrup boil for about 5 minutes on high heat (calculated from when it starts to boil en masse). I did the sample with the drop of syrup on a plate and I found that it keeps its shape, a sign that the syrup is well bound. It should be worked with large pans that have a large evaporation surface so that the syrup binds quickly.


Quince jam with nuts - recipe

Don't miss the quince season! Make jam or marmalade from them and you will enjoy in winter to have such a delicacy in the house.

Add a few nuts at the end and you will get a unique texture and taste!

ingredients

  • 3-4 large quinces
  • 750 g of sugar
  • 200 g walnut kernels (or to taste)
  • the water

Method of preparation

The quinces wash well with down and impurities. Then cut in four and remove the stalks with seeds in the middle.

Take each piece of quince and cut it into appropriately large cubes.

Look for a large strainer that fits in the mouth of a large saucepan. The strainer must be fixed on the pan.

Fill a saucepan halfway with water and put it on the fire. When it starts to boil, place the strainer on the mouth of the pan and add the quince pieces. Cover the sieve with a lid and let the quinces burn.

Meanwhile, prepare a large bowl of cold water. After 10 minutes, take the quince strainer off the pot and put it in cold water.

Reserve a glass of the water you used to scald the quinces. Put it back in the pan and add the sugar. Leave the mixture on the fire until it turns into a syrup.

Add the drained quinces at the end and cook the jam over low heat for about an hour.

The jam is ready when the fruits have softened well and acquired a translucent appearance.

Towards the end of cooking, add the coarsely crushed walnut kernels. Or you can use almonds. Leave the jam on the fire for another 10 minutes, then pour it with a polish into sterilized jars.

Put the lids on and tighten them as best you can. Put the jam in the pantry after it has cooled completely.

Lemon or orange peels can also be added to the quince jam.

We also propose other unique quince recipes, which you can try this season:

Article source: Light Recipes, Special quince jam - perfect taste and aroma: https://retete-usoare.info/dulceata-deosebita-de-gutui-gustul-si-aroma-desavarsite/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Quince jam with nuts - recipe

Don't miss the quince season! Make jam or marmalade from them and you will enjoy in winter to have such a delicacy in the house.

Add a few nuts at the end and you will get a unique texture and taste!

ingredients

  • 3-4 large quinces
  • 750 g of sugar
  • 200 g walnut kernels (or to taste)
  • the water

Method of preparation

The quinces wash well with down and impurities. Then cut in four and remove the stalks with seeds in the middle.

Take each piece of quince and cut it into appropriately large cubes.

Look for a large strainer that fits in the mouth of a large saucepan. The strainer must be fixed on the pan.

Fill a saucepan halfway with water and put it on the fire. When it starts to boil, place the strainer on the mouth of the pan and add the quince pieces. Cover the sieve with a lid and let the quinces burn.

Meanwhile, prepare a large bowl of cold water. After 10 minutes, take the quince strainer off the pot and put it in cold water.

Reserve a glass of the water you used to scald the quinces. Put it back in the pan and add the sugar. Leave the mixture on the fire until it turns into a syrup.

Add the drained quinces at the end and cook the jam over low heat for about an hour.

The jam is ready when the fruits have softened well and acquired a translucent appearance.

Towards the end of cooking, add the coarsely crushed walnut kernels. Or you can use almonds. Leave the jam on the fire for another 10 minutes, then pour it with a polish into sterilized jars.

Put the lids on and tighten them as best you can. Put the jam in the pantry after it has cooled completely.

Lemon or orange peels can also be added to the quince jam.

We also propose other unique quince recipes, which you can try this season:

Article source: Light Recipes, Special quince jam - perfect taste and aroma: https://retete-usoare.info/dulceata-deosebita-de-gutui-gustul-si-aroma-desavarsite/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


How to make quince jam

The quantities can be doubled, tripled according to preference and the volume of the vessels in which the jam will be made.

Quinces are fruits that need more attention, so the first thing will be to deal with the preparation.

trustee quinces down with a dry cloth, then wash, peel with a sharp knife, put on the grater with large holes.

Meanwhile, as we approach the end of the quince preparation, we put water and sugar in a special pan for jams, to boil and shape syrup, they will be added immediately in the syrup already formed (when it makes beads, then the fruit will be added), in order to avoid the oxidation of the fruit.

Take the pot off the heat, leave 20 minutes aside (to get the syrup into the fruit well), then continue boiling again 10-15 minutes, until it binds jam (the test will be done with the cold plate, taken out of the freezer, & # 8230 if the syrup does not spread, the jam is ready), everything will happen for 30 minutes after boiling the syruphis.

With 5 minutes before being removed from the heat, it will be added lemon juice, to preserve the beautiful color of the jam (fruit).

Quince jam will put hot in jars sterilized and preheated in the oven, and for the safety of not mold and sugar jam, to each jar add a slice of lemon on top.

Jars of quince jam they will be put in a warm bed in beds until they cool down, then labeled with name and date, taken to the pantry for storage, until we have the urge to consume jam.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Tricks and ideas

Quince jam can also be prepared with fruits cut into small cubes or slices, which will be scalded 5-10 minutes in boiling water, then in cold water (so as not to oxidize), drained in a strainer, then transferred to hot syrup, proceeding in the same way as for the fruits given on the grater with large meshes.

In this case, you will get a reddish sweetness (handsome and appetizing), and if we want one quince jam May light in color, the cleaned and cut fruits are kept for about 30 minutes in cold water in which lemon salt has dissolved (the proportion being 1 tablespoon of lemon salt to 1 l of water), then boiling will be done as above.


How to make the recipe for quince jam for the winter & # 8211 quince cubes in well-bound syrup?

How to clean quinces?

I washed the quinces and cut them into 4. Then I removed the spine but kept the peel on them. If you don't like it, you can clean it. Keep in mind that pectin (the natural thickening agent) is concentrated in the peel and the seed box! The jam will bind better if the quince peel is preserved.

I didn't throw away the stalks, but I gathered them and made some quince pellets. As I cleaned the quinces, I put them in cold water in which I squeezed a little lemon juice. This prevents their oxidation.

Then I cut them into cubes with the side of max. 2 cm. if you want you can grate the quinces on the large mesh grater.

How to make quince jam syrup?

I made a syrup from sugar, water and vanilla. Vanilla is optional. Normally, in jams, put equal amounts of fruit and sugar. I let the syrup boil for about 5 minutes on high heat (calculated from when it starts to boil en masse). I did the sample with the drop of syrup on a plate and I found that it keeps its shape, a sign that the syrup is well bound. It should be worked with large pans that have a large evaporation surface so that the syrup binds quickly.


How much is quince jam boiled?

I added the chopped quinces to the hot syrup and let them boil for 5 minutes (timed from the moment the jam reached boiling again).

After this stage I put out the fire, pulled the pan aside and covered it with a clean towel, well watered with cold water and squeezed. After complete cooling (which lasts a few hours) I removed the quince pieces with a perforated spatula (they left a lot of juice) and I boiled the syrup again, until it decreased and thickened again.

When the syrup had the consistency of honey (be careful not to caramelize it!) I added the fruit in it again and left everything to boil for another 5 minutes (calculated from the moment the jam reaches boiling again). Then I left the quince jam to cool, covered with a damp towel. If it is still liquid, repeat this operation one more time.

After the second boil, the color of the quinces becomes reddish, extremely beautiful.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

How much is a syrup, a jam or a jam boiled? The simplest and most correct is to use a confectionery thermometer and to follow its gradations: at 105 C the jam stage is reached and we can stop boiling. Yes, all water sugar solutions will have the same consistency and concentration at 105 C but it will take more or less until we reach this stage, depending on the water content of the fruit. My thermometer can be purchased here. I always use it to prepare Italian meringue for macarons, of the Swiss one for meringues, la whipped cream as well as all the jams, jams and syrups they make.


How to make the recipe for quince jam for the winter & # 8211 quince cubes in well-bound syrup?

How to clean quinces?

I washed the quinces and cut them into 4. Then I removed the spine but kept the peel on them. If you don't like it, you can clean it. Keep in mind that pectin (the natural thickening agent) is concentrated in the peel and the seed box! The jam will bind better if the quince peel is preserved.

I didn't throw away the stalks, but I gathered them and made some quince pellets. As I cleaned the quinces, I put them in cold water in which I squeezed a little lemon juice. This prevents their oxidation.

Then I cut them into cubes with the side of max. 2 cm. if you want you can grate the quinces on the large mesh grater.

How to make quince jam syrup?

I made a syrup from sugar, water and vanilla. Vanilla is optional. Normally, in jams, put equal amounts of fruit and sugar. I let the syrup boil for about 5 minutes on high heat (calculated from when it starts to boil en masse). I did the sample with the drop of syrup on a plate and I found that it keeps its shape, a sign that the syrup is well bound. It should be worked with large pans that have a large evaporation surface so that the syrup binds quickly.


Quince jam with nuts - recipe

Don't miss the quince season! Make jam or marmalade from them and you will enjoy in winter to have such a delicacy in the house.

Add a few nuts at the end and you will get a unique texture and taste!

ingredients

  • 3-4 large quinces
  • 750 g of sugar
  • 200 g walnut kernels (or to taste)
  • the water

Method of preparation

The quinces wash well with down and impurities. Then cut in four and remove the stalks with seeds in the middle.

Take each piece of quince and cut it into appropriately large cubes.

Look for a large strainer that fits in the mouth of a large saucepan. The strainer must be fixed on the pan.

Fill a saucepan halfway with water and put it on the fire. When it starts to boil, place the strainer on the mouth of the pan and add the quince pieces. Cover the sieve with a lid and let the quinces burn.

Meanwhile, prepare a large bowl of cold water. After 10 minutes, take the quince strainer off the pot and put it in cold water.

Reserve a glass of the water you used to scald the quinces. Put it back in the pan and add the sugar. Leave the mixture on the fire until it turns into a syrup.

Add the drained quinces at the end and cook the jam over low heat for about an hour.

The jam is ready when the fruits have softened well and acquired a translucent appearance.

Towards the end of cooking, add the coarsely crushed walnut kernels. Or you can use almonds. Leave the jam on the fire for another 10 minutes, then pour it with a polish into sterilized jars.

Put the lids on and tighten them as best you can. Put the jam in the pantry after it has cooled completely.

Lemon or orange peels can also be added to the quince jam.

We also propose other unique quince recipes, which you can try this season:

Article source: Light Recipes, Special quince jam - perfect taste and aroma: https://retete-usoare.info/dulceata-deosebita-de-gutui-gustul-si-aroma-desavarsite/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Video: ευλογιες τις πυλης 88που ερχονται στην ζωη μας!!!123 (July 2022).


Comments:

  1. Tortain

    Really and as I have not thought about it earlier

  2. Keallach

    I congratulate, very good idea

  3. Bradal

    You are mistaken. Let's discuss it. Write to me in PM, we will talk.

  4. Washington

    Can't you explain it in more detail?

  5. Kigagar

    Bravo, this brilliant idea has to be right on purpose



Write a message