The diet of absolutely every person should include a certain amount of vitamins and minerals. Quince is a very healthy fruit that is widely used in cooking.
It looks like an apple spherical or pear-shaped. The pulp is not juicy, but sweetish in taste. Ripens by the month of September. Many procure it for various dishes, for example, jam, jam, compote, jelly.
In its raw form, it is practically not used, but you can put quince slices in tea, for example, instead of lemon. Thus, the drink will become more delicious and enjoyable.
In this article we will consider the most delicious recipes for jam and other quince dishes.
10. Sugar quince
Candied fruit - This is a great opportunity to save quince and get the most out of it. This treat is very useful, and also contains the aroma of fruit.
For cooking, only fruit, sugar, powder and water are needed. Quince must be thoroughly washed and peeled and peeled. After the fruit is placed in a small basin filled with cold water.
Then the peel is placed separately in a container in which it is simmered for about twenty minutes. After you should remove it and leave only a decoction. The fruit must be cut and placed in the finished water.
Cook for about 15-20 minutes, and then pull out with a colander and let cool. In this broth add sugar and heat to such a state that it dissolves. Quince slices at this time need to be cut into small pieces and placed in sweet syrup.
Boil the finished pieces for about 5 minutes and leave overnight, as they will be infused in this water. As a result, the procedure should be performed at least four times. A break of no more than one day. In the end, you will get quince, which will gain density, and the color will be even more saturated than before.
After making all the candied fruit, you need to thoroughly roll it in icing sugar. So it turns out delicious Sugar quince.
9. Pumpkin jam with quince
Quince and pumpkin wash, peel and cut into small slices in advance. Then they are mixed and filled with sugar. In this form, they need to be left for 2-3 hours until they give juice.
After some time, the pan is put on gas and brought to a full boil, after which it is cooked on low heat for about 30 minutes. Then everything turns off and cools down.
So the sweetness is ready. You just need to pour over the jars and close the lids. Perfect for storage for the winter.
8. Lemon cream with quince
This rather tasty and unusual treat is suitable for the whole family. Quinces need to be peeled and cut into small slices or slices. Sugar is added to a certain amount of fruit. After it mixes well and put for twelve hours in a refrigerator or a cool place.
After a while, put in a saucepan on a fire, until the fruit becomes soft. Boiled for about an hour. After you can put the finished mixture in banks. Then you should start cooking lemon cream, because at this stage the treat is not yet ready.
In a small container, sugar, flour, yolk and half a lemon zest are added. We put on gas, on a slow fire. Stirring, add a little milk and cook for about 10 minutes. After it should be cooled.
In the end, cream is laid out on a small bowl and on top of a quince wedge. You can garnish with almond crumbs or slices of lemon or orange zest.
7. Compote
Quince compote preparing is very simple. The finished fruit is placed in a container of water and a pinch of citric acid and sugar are added.
The water needs to be brought to a boil, and then simmer for twenty-five or thirty minutes. Then you should try the compote to taste.
Cool the drink a little, and pour it into glasses, jugs or jars. In this form, you can serve on the table.
6. Jelly
Quince was previously a very popular fruit, but now it is returning to fashion. It smells really good, and jelly it turns out great.
The fruit should be washed, peeled and cut into small slices. In this case, you can not touch the peel. Transfer to a saucepan and pour water on 2.5 cm, but no more. As soon as it boils, make the fire to minimum and cook for about fifty minutes.
If the fruit has become soft, it means - is ready. But if not, then leave until fully prepared. Then, using a simple pusher, mash it. Take a bowl and strain the quince over a colander (this will take quite a lot of time). In the juice, put sugar and a few tablespoons of lemon juice.
Then put on gas and stir slowly. During cooking, jelly will constantly change its consistency. Finished will become like gelatin. Pour into containers or in small jars.
5. Marmalade
Peel the fruit, cut it, then put it in the pan and cook for about 30 minutes. Then the water needs to be drained, and the quince cut into small pieces and covered with sugar.
Prepare the finished pieces again until fully thickened. During cooking, quince will change color. Then lay on the dishes with a thin layer and leave for 12 hours.
After some time, cut into pieces and roll in sugar. Ready marmalade clean briefly in the refrigerator.
4. Quince confiture
In this case, you need to use a brush to thoroughly clean the fruit from fluff, and then cut into cubes or straws.
Pour water into a separate pan and add sugar. In the finished syrup, put the chopped quince and cook for 20 minutes. Do not forget that the mixture must be constantly stirred so as not to burn.
After leave so confiture for 12 hours, and then put on fire again and cook for about ten minutes. Put your treats in jars and roll them up for the winter.
3. Jam from quince
Very often they make quince jam. The fruits must be thoroughly washed, peeled and cut into slices. Put them in boiling water for 3 minutes. Drain and work a little with a blender until gruel is obtained.
Place the finished mixture in a separate container and cover with sugar. Leave for 5 hours. Then put the mass on the fire again and add a little lemon to give a little acidity to the dish. Cook over low heat until cooked.
2. Classic jam
In this case, quince is also peeled, cut into slices and placed in a pan. It is advisable to cook in aluminum or copper containers. Add citric acid.
In the finished sugar syrup, the fruit is put back in and boiled for 7 minutes. After the finished dish is covered with a towel or rag and infused for at least ten hours.
Classic version provides for boiling two more times. In the latter, citric acid is added again. The finished mixture is laid out in banks. It is stored only in a cool place.
1. According to an old recipe
For old recipe only large, ripe fruits are taken. They are thoroughly washed and only in this form are placed in a pan. Cook for about 20 minutes.
Then it should be put in cold water and cut into small pieces, cutting the peel and selecting the seeds. Add sugar and simmer also for twenty minutes.
The fruits can be pulled out, but leave the syrup on the gas for 15 minutes, then pour the fruit on it. So the treat is done. Once it cools, you can shift in jars or in a saucer. Very good for winter storage.