Traditional recipes

Quince jam

Quince jam


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  • About 3 kg of quince
  • 800gr.zahar
  • 1 lemon

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Quince jam:

I wiped and washed the quinces, took out the middle and passed through the large grater. I measured with a deep plate (the old method) and I put sugar and water in the pot over the grated quinces 500ml. When it was almost ready, this means after about 3 hours, I cut the lemon in half and made the small pieces with the peel and the middle, from the other half I squeezed the juice and so I let it boil for another 20 minutes. I stopped the fire and put them hot in jars, leaving them wrapped in a towel until the morning when they were still warm. It turned out to be a delight


Quince and apple jam

The quinces are wiped well with a towel to remove the fluff, after which they are washed, peeled, the seeds are removed and cut into quarters. Fry in a pot of water over medium heat for about 10 minutes. Meanwhile, peel the apples and cut them into quarters. The apples are added over the quince and together they are left to boil until they soften. Then pass fine.

The vanilla pod is cut lengthwise. The vanilla mark (the contents of the pod) are removed with a knife and added to the sauce.

From this moment, stir continuously for 3-5 minutes. Remove the foam and immediately fill the pre-prepared jars. Close with screw caps, turn over and leave to rest on the lid for about 5 minutes.

To prevent the quinces and apples from darkening during cooking, place the chopped fruit pieces in water with lemon salt. To do this, dissolve a sachet of Dr. Oetker Lemon Salt in about 1 liter of water.
Serve sweet pancakes filled with quince and apple jam.

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    Quince jam

    When I ate quince jam as a child, it was a real treat. The aromatic sweetness of quinces made this dish a dessert that everyone loves!

    Quince jam is also known as marmalade, even though the latter is normally prepared with oranges. You can eat it simply, with a tea, or in combination with bread, biscuits, waffles, pancakes, puff pastry or wafer sheets.

    Honestly, quince jam can be found very easily at the store. But it can cost you more than it would have cost you to train at home. In addition, if you buy it directly from the store, you will miss the opportunity for your whole house to be filled with the enticing scents of quince and vanilla.

    If you want to know the quince jam recipe, follow the steps below.

    1. Wash the quinces, cut them into slices and clean them of seeds.
    2. Put the quinces in a large pot in which you have previously put the cold water and lemon juice.
    3. Put the pot on the fire, boil it. Bring to the boil, then simmer for another 10 minutes.
    4. Take the pot off the heat and separate the juice in which the fruit was boiled using a sieve or strainer.
    5. The quinces are put back in the pot, along with sugar and a glass of water.
    6. Boil until the composition drops, about 30 minutes.
    7. During boiling, add the vial of vanilla essence. For extra flavor, you can also add a cinnamon stick to the pot.
    8. When ready, pour the quince jam into sterilized jars and close them with lids that have also been sterilized beforehand.
    9. Leave the jars to cool, covered with a kitchen towel. When they have cooled, you can put them in the closet or pantry and enjoy them for a long time.

    Also try quince pellet

    We also recommend the following sweet recipes:

    You can try combining quince jam with homemade ice cream


    RECIPE. How to make a delicious quince jam

    RECIPE. How to make a delicious quince jam

    QUINCE JAM. The housewives have already begun to fill the pantries with winter goodies. If you want to keep a tasty jam for the cold season, prepare one from quince.

    SOURCE: REALITATEA.NET

    AUTHOR: REALITATEA.NET

    QUINCE JAM. Ingredient:

    1 kg gutui
    700 g sugar
    400 ml water
    juice from a lemon

    QUINCE JAM. Method of preparation:

    Quince jam is delicious. To prepare this jam recipe, the quinces are washed, peeled, shaved and immediately sprinkled with lemon juice.

    Mix the water with the sugar and bring to a boil, until a bound syrup is obtained. Add the quinces and continue cooking. The jam is boiled first over high heat, then when it starts to drop, the heat is reduced and mixed more often, because it tends to stick to the bottom of the pot.

    The cooking time can be from 35 to 45 minutes. When the jam is well bound and turns reddish, it is put hot in the sterilized jars before.


    Quince jam

    I'm cooking and I'm waiting for you to come back for another jam recipe!

    Good appetite
    Did you like the recipe? Recommend it!

    17 comments:

    The jam, open to the heart, looks good, as I like it! Congratulations! CLAUDE

    Thanks Dia, I tried to match it with the wallpaper :)

    I came, I guess you want to get rid of this jam. I'll take it all or I'll let you do something & quot;

    I still need a few jars of quince jam, the holidays are coming and maybe I can find a use for it: D

    Okay, come on, & # 39; s a good girl, I don 't get so greedy for food, I even happen to get it. too late.

    I don't know how profitable it is to prepare jams and marmalades at home. Maybe if you live at home or have relatives in the country.

    Indeed, it doesn't pay much to make jams at home. The truth is that I took the quinces from my grandparents, I was sorry to let them spoil in / under the tree :)

    yes it pays to make jams at home, and much more! :)
    In autumn, a kilo of quince was 3 lei, and a kilo of sugar is 4.5 lei (only 400 g are used for jam). from the trade, with this money I would buy only ONE jar of 370 g of jam (not jam!). at home you get 2-3 jars of jam, and from the quince peels and the rest of the sugar up to a kilo you make the pellet.
    we don't even talk about taste! the jam or jam you buy will never be as good as the homemade ones.
    nor is it who knows what work.
    so, pan man, please persevere in making jams and jams, as well as other good things.
    industrialization is for the lazy with dumb taste buds.

    It doesn't pay much for me, if I think about the space that the jam occupies in my house :) My room is tiny. But you're right, making a simple calculation, you can not help but notice that it is quite profitable to make your own jams and jams, and their taste does not compare with those of the trade.

    greeting cards for cooks if they are made by you.
    but what is Gelfix looking for in this recipe?
    jam like quince jam is made WITHOUT Gelfix
    see some recipes from the 60's. If you want, I'll come back with the recipe, especially for the jam.

    Hi, Rodica! If you have time, I would love to know your jam or jam recipe. I used Gelfix to stop the jam from boiling for hours. Basically, I did it out of convenience :) On the one hand I have neither the time nor the patience to make preserves, but on the other hand I am also sorry for the fruit that spoils in my grandmother's garden. So I resorted to a compromise solution.


    Quince jam

    When I ate quince jam as a child, it was a real treat. The aromatic sweetness of quinces made this dish a dessert that everyone loves!

    Quince jam is also known as marmalade, even though the latter is normally prepared with oranges. You can eat it simply, with a tea, or in combination with bread, biscuits, waffles, pancakes, puff pastry or wafer sheets.

    Honestly, quince jam can be found very easily at the store. But it can cost you more than it would have cost you to train at home. In addition, if you buy it directly from the store, you will miss the opportunity for your whole house to be filled with the enticing scents of quince and vanilla.

    If you want to know the quince jam recipe, follow the steps below.

    1. Wash the quinces, cut them into slices and clean them of seeds.
    2. Put the quinces in a large pot in which you have previously put the cold water and lemon juice.
    3. Put the pot on the fire, boil it. Bring to the boil, then simmer for another 10 minutes.
    4. Take the pot off the heat and separate the juice in which the fruit was boiled using a sieve or strainer.
    5. The quinces are put back in the pot, along with sugar and a glass of water.
    6. Boil until the composition drops, about 30 minutes.
    7. During boiling, add the vial of vanilla essence. For extra flavor, you can also add a cinnamon stick to the pot.
    8. When ready, pour the quince jam into sterilized jars and close them with lids that have also been sterilized beforehand.
    9. Leave the jars to cool, covered with a kitchen towel. When they have cooled, you can put them in the closet or pantry and enjoy them for a long time.

    Also try quince pellet

    We also recommend the following sweet recipes:

    You can try combining quince jam with homemade ice cream


    Ingredients for the quince jam recipe

    • 1 kg of weighed quinces after they have been cleaned from the box with seeds (be careful, not the peel!)
    • 800 g sugar
    • 200 ml water
    • the juice of a lemon
    • optional: cinnamon or anise

    Quince jam - preparation method

    I made jam from 4 kg of weighed quinces after they were cleaned of seeds and I got 15 jars of 330ml.

    So the quinces are washed, wiped of down and cleaned of seeds then cut into smaller pieces or put on the grater with large holes.

    Because I have electric graters, I put them on, it was much easier for me. As soon as you put them on the grater, squeeze the lemon juice over them, don't be afraid if they oxidize, it's a normal process, however, they will recover after you put them in the sugar syrup.

    In a larger pot, boil the water with the sugar, boil them until the sugar melts and then add the grated quinces.

    Let it simmer for about 30-40 minutes, stirring occasionally, if you have a larger diameter pot the jam should boil faster because the evaporation surface is larger. To add the spices, I did not put anything because I like to feel the taste of quinces.

    You can do the test like this: put a little jam in a saucer and let it cool well, then draw a line with your finger through it, if the halves do not join it means that it is ready. However, as it stays thicker so you don't have to worry.

    Prepare the jars until the jam boils. Preheat the oven to 15o degrees Celsius, place the jars face up without a lid in the stove tray and put them in the oven. Leave them for 10 minutes then put out the fire without opening the door.

    Pour the hot jam (be careful not to burn yourself) into jars, close the lids tightly and put the tray with the full jars back in the oven. Leave it there until the jars cool down and then store them in the pantry or cellar, it is ideal to keep them somewhere cool.

    We have already melted a jar of quince jam, as seen in the pictures.

    Bon appetit to all and I am waiting for you on my blog for other simple and delicious recipes!

    For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


    Gem de Gutui & # 8211 The perfect recipe this season. Really delicious

    I grew up with a quince in the yard so I learned to enjoy these fruits in countless ways: jam, jelly, ripe quinces, chicken food with quince sauce, etc. Today we will make quince jam (the quinces in the recipe and the pictures are from the above mentionault tree).

    Ingredients (for 3 jars):

    • 2 kg quince (weight after cleaning).
    • 1.5 kg of sugar (about 750 g of sugar per kg of quince, if they are very ripe and sweet, add 500 g of sugar per kg of quince)
    • 2 lamai
    • 3 sachets of vanilla sugar
    • 1 teaspoon cinnamon

    2. In a pot put about a cup of water with sugar. Add large chopped lemon peel and vanilla sugar. Set on fire and stir until the sugar melts.

    3. Add the quinces and let them boil until the juice decreases (about 40-50 min). 5 minutes before removing from the heat, add the cinnamon and mix well. Remove the lemon peel.

    4. The jam is put in jars that are covered with cellophane foil and lid. Leave to pasteurize wrapped in a thick blanket until the next day.


    Quince jam

    The quinces are wiped well with a towel to remove the fluff, after which they are washed, peeled, the seeds are removed and cut into small pieces. Fry in a pot of water over medium heat for about 15 minutes.

    The envelope of Gelfix Super 3: 1 mix with 2 tablespoons of sugar, pour over the mashed fruits and mix well. Add the remaining sugar and mix until the composition comes to a boil again.

    From this moment, stir continuously for 3-5 minutes. Remove the foam and immediately fill the pre-prepared jars. Close with screw caps, turn over and leave to rest on the lid for about 5 minutes.

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      The most delicious quince recipe

      When you use this recipe, quince jam turns out to be fabulous, both in taste and beauty. Quince and lemon slices retain their shape and look like candied fruit, and the syrup, due to the pectin substances, is saturated with quince juice and turns into a fragrant jelly.

      Careful! The fruits of the gout for cooking for this recipe should be ripe and juicy.

      In addition, the percentage of preservation of useful substances is also very high, as the fruit undergoes a minimum heat treatment. True, this quince jam will cause you a lot of problems, but if you decide to try this, the result will be worth the effort.

      Preparatory work

      It is immediately necessary to warn that according to this recipe, quince acorn with lemon is prepared for four days. Don't worry - it doesn't mean you don't have to walk away from the stove all four days. Only the procedure of heating the syrup and the insistence of the fruit in it will be repeated every day, but it will take about an hour of your time each day.

      According to the recipe, you need to cook:

      • 6 kg of quince
      • 6 kg of sugar
      • 3-4 lemons
      • 2 glasses of water (about 500 ml).

      So, first you need to prepare a quince. It is peeled and cut into 4 pieces. Then, all the seed chambers are carefully removed from each side and each quarter is cut lengthwise into slices, about 1 cm thick. This is the most intense part of the process, because even the ripe fruits of quince are very solid.

      Advice! So that the quince pieces do not darken by contact with air, immediately after cutting they should be placed in a large saucepan or bowl with clean cold water.

      In the preparatory stage of quince jam, lemons are not yet present. They will be used only on the third day after the preparation of the jam.

      Then comes the most important moment of the preparatory stage - the manufacture of sugar syrup. For this, a copper basin is best, if not, then you can use an enamel basin or a saucepan with a thick enamel coating, otherwise there is the possibility of burning.

      Almost 500 ml of water is poured into the basin and placed on the fire until the liquid almost boils. The heat decreases and you start to add sugar very gradually in the water. It is best to do this in a glass, stirring constantly and waiting for it to dissolve completely before adding the next portion of sugar.

      The total dissolution time of the total sugar can be about 45-50 minutes, this is normal.

      It's important! Hurry should not be to avoid burning and turning sugar into caramel.

      The syrup must be very thick so that the last portions of sugar cannot be completely dissolved. Don't let that bother you.

      When all the 6 kg of sugar is poured, put the quince slices in the boiling syrup, mix everything carefully and remove the quince container from the stove. The preparatory stage is over. Now cover the container with a clean towel and let it infuse for 24 hours.

      Jam production

      On this day, quince should release the juice and all the sugar in it will dissolve completely. After the allotted time (nothing, if it takes a little more or less than 24 hours), carefully transfer all the quince slices into separate dishes using a scimmer and heat the remaining syrup over medium heat until tender. boiling. Then put the quince pieces back in the syrup, mix well and turn off the heat. The same procedure is repeated again. The quince pot is removed from the infusion stove for another 24 hours.

      The next day, prepare the lemons. They must be washed thoroughly, then discarded with boiling water. Then, using a sharp knife, cut the lemons into slices with a thickness of 0, 5 to 0, 8 cm.

      It's important! Be sure to remove all the seeds from the lemon slices, otherwise the jam may be bitter. But the peel is better to leave for extra flavor.

      The eggplants in the pot are taken out again in a separate container, and the bowl with the remaining syrup is heated again. After the syrup is boiled in it, the quince slices are turned and mixed well. Behind them, the lemon circles are added to the syrup and everything is mixed again with a notched spoon. The heat is turned off again, and the fruit container is sent to stand for one day one last time.

      After 24 hours, the quince jam with lemon is put back on a low heat and slowly brought to a boil with all the contents.

      Careful! In the last stage, the fruit in the syrup is no longer removed.

      Quince jam is enough to boil for about 15-20 minutes with continuous stirring. Wash and sterilize jars with lids in advance. The hot-shaped fruits are laid out on the banks, filled with syrup and the banks are twisted lids. After that, it is better to turn them upside down and cool in this form, previously wrapped with a towel or blanket.


      - 350 flour
      - 100 g ground walnuts
      - 100 g of sugar
      - 200 g margarine or butter
      - 1 teaspoon of salt
      - 10 g baking powder
      - 1 jar of quince jam

      First sift the flour, which is mixed with baking powder. Then add salt and sugar and mix well. The composition is placed in a larger bowl, and the margarine or butter is cut into cubes. Place the cubes on top of all the ingredients and mix until a crumbly dough is obtained. Then two thirds of this dough is placed in a pan greased with margarine or butter, compacted well and greased with quince jam, then sprinkled with walnuts. The walnut can be cut into small pieces, not necessarily ground. Put the rest of the dough on top and put it in the preheated oven at 180 degrees for a maximum of 40 minutes.
      If you prefer the fluffy cake, which melts in your mouth, here is another cake recipe with quince and walnut jam, which is suitable for housewives who love that the food, in addition to taste, has an artistic look.


      Video: Γλυκό κουταλιού κυδώνι!!!!! (July 2022).


Comments:

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  3. Quinn

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