Jam from quince lobules, with lemon and walnuts: the most delicious recipe. Juicy jam on a Japanese step-by-step recipe with pictures
The first morning nightingale trills over bloominghomeles in the home garden cause in the mistresses a variety of thoughts. Young girls immediately think of a beautiful selphi or romantic picnic under wide green branches, and adult business women - about the forthcoming canning of delicious quince jam for the winter. After all, very little time will pass, and in place of the lush pink flowers there will appear large yellow fruits covered with soft fluffy coating. I'll have to go through a lot of culinary blogs to find the most delicious and at the same time simple recipes with step-by-step photos and videos.
If you have never encountered this kind ofwe recommend that you always turn your attention to the unusual fruits of the hopel. Read how to cook properly and how to cook treats from Japanese quince with lemon, spices and walnuts in jars. Be sure, this amazing dessert will win you forever - quince jam, the recipe for its preparation is simple, and the result is delicious.
The most tasty jelly quince jam - a step-by-step recipe with pictures
Jam, jam, jam, pastille - it's just a smalla list of delicacies that are easy to prepare from quince. But the most popular is the jelly from the tart fruits of the hopel. The reason for this is the unique ability of quince stones to excrete quality gelling agents in the billet. Without any additional ingredients (gelatin, agar-agar, etc.), the food turns out to be dense and perfectly preserves its stable shape. Use our step-by-step recipe with pictures to make delicious gum jam from quince to avoid irreversible mistakes.
Necessary ingredients for tasty gum quince for winter
quince fresh - 1 kg
drinking water - 1,2 l
sugar - 3,5 tbsp.
Step-by-step preparation of gum jam from a quince according to the recipe with a photo for the winter
Select the ripe and juicy fruits of quince. Rinse the fruit under running water, gently remove the sponge with a sponge.
Cut each quince into 8 pieces. Do not take heart with bones. But if there are corrupted or wormy places, it is better to remove them.
Fill the fruit with the amount of water indicated in the recipe. Quince quince should be covered with liquid, if it is small - add more. Cook the stock for 40 minutes after boiling.
Remove the pan from the fire, discard the fruit in a colander. When the juice drains, transfer the mass into the gauze pouch and wring it firmly.
Pull out the cake and mix the liquid base of the jelly with the sugar. If desired, you can add a little bit of cinnamon, nutmeg or any other spice suitable for making sweet billets.
Return the saucepan with liquid to the cooking zone. Cook an hour from an hour stirring 40-50 minutes. If white foam appears, remove it with a noisy one.
Small jam jars boil in a largeTazu or burn in the oven. Using a funnel with a wide neck, distribute the billet to the jars. Make sure there are no air bubbles in the jelly.
Seal the container with sterile euro-covers. Check the reliability of the twist by turning the jar to the top of the bottom.
After cooling, store the delicious gelledjam from quince on a step-by-step recipe with pictures in a cool and slightly darkened place - in a pantry, on a balcony, in a cellar or basement. Keep a treat in the fridge is not necessary.
How to cook quince jam with wedges for the winter
It would seem that the garden season is over, and allfruits and berries have long been collected, frozen and canned. But no, not all ... The late autumn season hid another surprise - ripe, tangibly tart, sweet and sour quince. From it, we will prepare an amazing dessert - a jam with a honey flavor and aromatic notes of vanilla and anise.
How to prepare jam from quince wedges for the winter, read the following step-by-step recipe.
Necessary ingredients for quince jam slices for the winter
quince ripe - 1,3 kg
lemon small - 1 pc.
honey liquid - 160 ml
water - 1, 5 liters
vanilla pod - 1 pc.
anise of asterisks - 2 pcs.
Step-by-step preparation of jam from ripe quince lobules with honey and spices
Sort the fruits of the quince. For this jam, ripe, but not overripe fruits with no visible defects - rot, worminess, etc., will do.
Wash the quince in cold water, cut with a peeled peel. Fruits cut in half, remove the cores. Cut the flesh into slices or random pieces.
Pour the right amount of water into a deep saucepan. Add the half-cut lemon, anise star, crushed vanilla pod. Boil the liquid, then pour the fruit into the bowl.
It is better to prepare jam from quince lobules for the winter on moderate fire 1,5-2 hours, stirring regularly.
At the end of time, remove the pan from the heat andtake out the vanilla lemons and anise. Stir well the resulting "brew" with liquid honey. In order for the workpiece to acquire such an unusual red color, cool the saucepan soak in the refrigerator for 12-18 hours, and boil repeatedly.
Boil small jars and metal covers. Fill the container with hot quince jam. Seal the preform before winter, using an automatic or mechanical sealing key.
Ready dessert distinct in itself, and no less delicious as a topping for pancakes, biscuits, pancakes, homemade waffles, ice cream, cottage cheese desserts, etc.
How to brew a simple jam from Japanese quince: video recipe
Ripe fruit of Japanese quince in appearance is easyconfused with traditional apples. It's not surprising, because they are distant, but relatives. Nevertheless, after biting off a small piece of the yellow fruit of the hopel, you begin to understand everything: its flesh is hard, astringent and very tart. In the raw form of Japanese quince can not be eaten, and the best way to use it is to cook simple traditional jam.
Learn how to brew simple jam from Japanese quince in video recipes:
Aromatic quince with lemon and walnut
Delicious quince jam with walnutsand lemon - a mega-vitamin preparation. All the components in it are saturated with useful substances. That there are some walnuts with their ability to strengthen immunity and improve brain function. The same applies to the lemon that feeds the body with vitamins A, B1, D, C, R. And, of course, you can not keep silent about all the delights of quince: it is filled with iron, potassium, phosphorus, lemon and tartronic acid, essential oils. Gather all the benefits together - prepare a fragrant jam from quince with lemon and walnut.
Necessary ingredients for quince jam with lemon, cinnamon and walnuts
quince ripe - 1 kg
sugar - 2 tbsp.
drinking water - 2 tbsp.
lemon of medium size - 1 pc.
cinnamon stick - 1 pc.
vanillin - 1 pinch
walnuts, peeled - 0.5 tbsp.
cardamom - 1 pinch
Step-by-step preparation of jam for winter from quince, lemon and walnuts under the prescription with a photo
Collect or buy a fresh quince. Thoroughly wash fruits from the plaque.
Peel the fruits of quince from the peel. With the lemon, also cut off the top layer - zest.
Cut the flesh of quince pieces, remove the cores.
Fold in a thick-walled pot a lemon peel, fruits, peeled and finely chopped walnuts, a cinnamon stick and the rest of the spices. Pour a solution of warm water with sugar.
Squeeze into the pan lemon juice, carefully allstir and turn on the hotplate. Cook the treat after boiling for 1.5-2 hours. Or longer if its consistency seems too liquid. At the end, take a lemon peel and a cinnamon stick from the pan.
Boiling fragrant cherry quince with lemon andwith a walnut spread over small cans. Roll under the tin lids and move to a cool place so that the workpiece is successfully preserved until the winter.
Tender jam-puree from quince - the most delicious recipe
In ancient Greece, the fruit of the homeless was nicknamed"a gift of the Gods." And in our time the newlyweds on the wedding day are recommended to eat at least one ripe quince, so that life would be cheerful and happy. So why not make yourself and your family happy all year round, having prepared the most delicious and tender jam-puree from quince according to our recipe with pictures.
Necessary ingredients for quince puree for the most delicious recipe
quince large - 10 pcs.
juice and peel half a lemon
drinking water
Step-by-step preparation of quince jam-puree for the most delicious recipe for winter
Take the ten large Japanese quince fruit. Rinse them thoroughly from the plaque.
Cut the fruit into 4 pieces and put into a pan with a thick bottom.
Pour water into the container so that it covers the quince, add the juice and lemon zest. Cook the stock for 20 minutes after boiling.
After a third of an hour, remove the pan from the fire. Rub the fruit through a fine sieve.
Pour the mashed potatoes back into the pan, pour the sugar.
Cook the delicate jam on a moderate fire for 1,5-2 hours stirring occasionally.
As the boiling, the color of the billet will vary from pale pink to brightly burgundy.
The finished weight of a suitable consistency is spread over sterile half-liter jars. Tightly roll for the winter with a key tender jam-puree from quince for the most delicious recipe.
A delicious quince jam, the recipe of whichis presented in our today's article - it's a simple dessert for every day, a practical filling for all kinds of baking, the perfect medicine for flu, the most delicious "anti-stress" and a cool present in the bank for friends. How to prepare quince jam slices with lemon and walnuts for the winter, we have already told. The case is yours! Stock up with patience and brew a treat from Japanese quince for our best recipes with step-by-step photos and videos.
