This procurement will be one of the last for the whole year, because the quince season falls in the fall, because if you are not happy with the assortment of classic summer sweets, then twirl a couple of cans of quince jam.
A recipe for quince jam with walnuts
The most fragrant part of quince is considered to be not at all its flesh, but rather dense peel, therefore, during the cooking of jam, we will leave the fruits uncleaned.
Ingredients:
- quince - 2,4 kg;
- walnuts - 320 g;
- sugar - 2,1 kg;
- lemon - 1 piece;
- water - 290 ml.
Preparation
- Aivu is prepared for cooking as well as conventional apples. The fruit is washed, divided in half, and the core is removed with bones. The cleared pulp is divided into lobules. Quince, like apples, quickly darkens, and therefore, when you cut a single fruit, it is better to keep the pieces already separated in acidified lemon juice.
- To keep pieces of their shape and become transparent, they are brewed in stages. First quince fill with 290 ml of water, pour half of sugar and boil for 10 minutes. Afterwards, the base of the jam is left until completely cooled.
- The next day, pour the remaining sugar, cook the quince for a similar period of time and let cool.
- Before roll-up, the container with jam is again put on the fire, add lemon peels, nuts and cook for 10-15 minutes.
- Jam from quince with nuts and lemon is still pouring over the clean cans and rolling.
Jam with wedges of Japanese quince with walnuts
Ingredients:
- Japanese quince - 1,1 kg;
- sugar - 1,8 kg;
- water - 315 ml.
Preparation
- Peel the cleaned quince, after removing the bones.
- From sugar and water, cook the syrup, dip the quince lobes into it and cook for a couple of minutes, then leave until completely cooled.
- Refrigerate the jam again, bringing to an active boil, and again remove from heat, allow to cool. Repeat the procedure again, and then spread the workpiece over clean jars.
Jam from quince with orange and nuts
Among the citrus, the quince can make not only lemon, but also oranges. Juicy and bright citrus fruits will add not only flavor, but also sweets.
Ingredients:
- quince - 1,1 kg;
- sugar 420 g;
- water 210 ml;
- orange - 1 piece;
- walnuts - 65 g;
- a vanilla pod.
Preparation
- Divide the quince into slices and place in enameled dishes, pouring the layers of sugar. Between the layers put the cut vanilla pod and strips of orange peel for flavor. Leave the quince for 5-6 hours.
- When the fruit is allowed to juice, pour in water and orange juice.
- Cook the fruit for 10 minutes and leave for 5-6 hours.
- Repeat the boiling procedure twice more, and after the final boiling, add the nuts and distribute the hot parison to sterile jars, then roll down immediately.
How to make quince jam with nuts for the winter?
If you do not try to keep the perfect pieces of quince, but want to get some semblance of jam, then this quick recipe will certainly have to your liking.
Ingredients:
- quince - 640 g;
- water 520 ml;
- walnuts - 75 g;
- sugar - 340 g;
- lemons - 2 pcs.
Preparation
- After cleansing the quince, remove the bones from the fruits and cut them into cubes of medium size. Nuts finely chop.
- In a saucepan, mix the water together with sugar and lemon juice. As soon as the syrup boils, immerse the quince in it and wait for the boil.
- Remove the noise from the surface, boil the quince for 10 minutes, and then proceed to conservation.