New 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.

Put the water on the fire together with the sugar and mix until it dissolves. Add the cinnamon sticks, allspice beans and cloves. Leave this composition on the fire until it dissolves and a syrup is formed.

Clean the quinces, sprinkle them with lemon juice to prevent oxidation and cut them into cubes. Remove the cinnamon sticks, allspice beans and cloves from the syrup with a spatula. Add the quince cubes to the pot along with the rose water, lemon juice and orange peel. Boil until the quinces become translucent. Stir occasionally.

Do the test on a plate: put a spoonful of the composition and let it cool. If you notice that it is tied and does not separate, it means that it is ready. Put the jam in sterilized jars, put the lid on and turn them upside down so they don't catch air. When they have cooled, you can keep them in the refrigerator or in a cool room.


Vanilla flavor for quince jam

Meanwhile, on the fire you will boil water with sugar, gelatin, lemon juice and vanilla bean, to make the juice for Sweety your fruit quince. Until you finish shaving the quinces, a syrup will form only good for Sweety of fruits of quince. The grated quinces will be put in the formed syrup and will be left to boil together with the sauce, until it softens. You will notice that, gradually, the composition will bind and acquire a glassy appearance. When the quinces start to float, it is the signal that you have to take the pan off the fire. Pour quince jam in jars that you will cover and put in a pot of water on the fire. The jars will boil in water for a few minutes to drain and prevent the jam from blooming. Then let the jam cool and store the jars in a cool place with the lid down.

Here's how easy it can be to enrich your pantry with another jam that you will use, without a doubt, for many of your cakes. Do not hesitate to try this recipe quince jam and don't deny yourself a pleasure: that of tasting it Sweety of fruits of quince really delicious.


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 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 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, in order to preserve the beautiful color of the jam (of the fruit).

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

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 it 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.


Quince tea & # 8211 Here are the effects it has on your body

All the component parts of quince are used for therapeutic purposes: the leaves, fruits, seeds, the back of the fruit and even the bark on the young twigs of quince.

With a high content of water (70-72%), sugars (6-13%), vitamins (A, B, PP) and minerals (calcium, iron, phosphorus, potassium), quinces bring health benefits if consumed as such , in the form of natural remedies, or used in the preparation of desserts.

In the form of infusion, decoction, maceration, emulsion or medicinal liqueur, quinces take care of digestive health, respiratory problems, but also burns or eczema.

Quince leaves are not to be neglected either. They contain organic acids, of which quinic acid has the highest concentration (about 72%), followed by citric acids (about 13%), oxalic, malic, fumaric and shikimic.

Numerous other phytochemical compounds with proven antioxidant and anti-inflammatory action, such as quercetin and rutin, are also found in quince leaves.

Here are some of the benefits of quince leaf tea!

Treats liver and pancreas disorders - Recent Japanese studies have shown that quinces have important antiviral substances, which play an important role in cases of hepatitis.

Quince juice, but also raw quinces are best for treating liver and pancreatic diseases. Quince juice diluted with apple juice is very beneficial for the activity of the pancreas.

What is extraordinary about this fruit is that the leaves also have special properties. So do not hesitate to take quince leaves, which left to dry make an excellent tea for various ailments. For example, sufferers of hypertension should make macerate from quince leaves, it regulates blood pressure.

It treats high blood pressure and regulates blood sugar

Quince leaf tea is used to treat heart failure and liver disease. For people with cardiovascular disease, both tea and fresh fruit are beneficial.

Due to the many vitamins contained in quince leaves, they are used as an infusion and for nervousness, depression, agitation, insomnia. Quince leaves have sedative effects, and the substances present in the leaves and fruit are antidepressants.

Also, quince leaf tea, but also raw quinces are very useful in diets, because they have diuretic and purifying properties.

Therefore, it helps to eliminate toxins from the body and extra pounds. In fact, autumn is one of the best seasons to lose weight, with so many fresh fruits and vegetables that help detoxify and lose weight.

Due to the content of quinic acid, malic acid, oxalic acid and citric acid, the benefits of quince leaves are very intensively studied by specialists in biochemistry. The leaves also contain other phytochemicals, with anti-inflammatory and antioxidant action.

Diabetes is another disease that can be controlled by infusing quince leaf tea. A tablespoon of quince leaves in a cup of boiled water, divided into three is enough.

Excellent remedy for colds, flu and gastrointestinal infections

Quinces are known for their beneficial effects in colds and flu, and tea from quince leaves is a very good natural remedy for whooping cough. In fact, some people use it in asthma attacks.

Quinces are a handy remedy during this period for cases of gastrointestinal infections or diarrhea. Thus, a decoction of 5 grams of quince leaves is prepared, over which 200 ml of boiled water are poured.

The decoction is kept on the steam bath for another 20 minutes. Leave to cool and place in a bottle, which is filled with boiled and cooled water. Take 2 tablespoons of decoction three times a day.

Quince leaf tea is an excellent remedy against dandruff and is used with confidence to strengthen the hair and nourish it.


Quince jam - Recipes

A recipe from The Country of Cuisine
by Alice Ciobanu

Bitter quince with chicken-yellow fluff, it's like a poem that comes to mind during this period when the quince behind the house starts to show its fruits. I like quinces and I don't give up until you nibble on a few, even if they are sour and I grit your teeth like that :)) but they are absolutely wonderful. And I don't give up until I do quince jam or a quince jam, or better yet, both. This year the quinces have not ripened yet, but I found some time to write the quince jam recipe, as I do, the recipe I found in Silvia Jurcovan's book and which I have been using for years. days. A very good jam comes out, and I'm sorry that the networks in this book saved me every time, because I'm not a housewife, my mother didn't make me do anything at home and I don't have any family recipes, inherited. So I strongly believe that anyone can make a good jam if they have Silvia Jurcovan's book and if they have good mood and ingredients.

Ingredients for the quince jam recipe

  • 1 kg of sugar
  • 600 gr quinces weighed, after being cleaned
  • 1/2 l water
  • juice of 3-4 lemons
  • 1 vanilla bean

Preparation for the quince jam recipe

Quinces contain a large amount of pectin, so they are put in a smaller amount because the syrup gels.

The well-ripened, yellow quinces, wiped off by the brown fluff, are peeled and cut into the right pieces, neither small nor large. For the jam I put them on the large grater, but for the jam I like to leave their dishes like this, to feel their aroma and to enjoy all their aroma. It oxidizes quickly, so you will have to work them quickly and without keeping them in water.

From sugar, water and a stick is vanilla, lemon juice is made into a syrup. When it is bound, add the quince pieces and it should not be boiled much because it softens.

It is boiled and as soon as it acquires a beautiful color and the syrup is bound, as for any other jam, and it floats nicely in the whole syrup and the pan is pulled from the fire. if it is left longer it will darken very, very hard in color.


Quince jam

Ingredient:
1 kg of sugar
600 g quinces weighed after being shaved
& frac12 l apa
500 ml of lemon juice
vanilla

Method of preparation:

The well-ripened, yellow quinces are wiped off the fluff on them, peeled and put on the grater with large holes, only up to the hard and stony part that forms the seed house. Quinces oxidize quickly while working. That's why you don't have to keep them in water. After you have weighed them, you immediately put them in the hot syrup and they will regain their color.

Mix the sugar, water, lemon juice and vanilla stick on the fire, until the sugar melts and immediately add the quinces that need to boil more, until they soften. When it gets a shiny appearance and floats in all the syrup, you take the pan immediately off the fire, otherwise the quinces will darken in color. Leave the pan covered, until the jam cools, then put it in jars.

Therefore, you learned two more jam recipes which will make your life more fragrant. I'm waiting for you to tell me if you liked them!


Quince jam - Recipes

A recipe from The Country of Cuisine
by Alice Ciobanu

Bitter quince with chicken-yellow fluff, it's like a poem that comes to mind during this period when the quince behind the house starts to show its fruits. I like quinces and I don't give up until you nibble on a few, even if they are sour and I grit your teeth like that :)) but they are absolutely wonderful. And I don't give up until I do quince jam or a quince jam, or better yet, both. This year the quinces have not ripened yet, but I found some time to write the quince jam recipe, as I do, the recipe I found in Silvia Jurcovan's book and which I have been using for years. days. A very good jam comes out, and I'm sorry that the networks in this book saved me every time, because I'm not a housewife, my mother didn't make me do anything at home and I don't have any family recipes, inherited. So I strongly believe that anyone can make a good jam if they have Silvia Jurcovan's book and if they have good mood and ingredients.

Ingredients for the quince jam recipe

  • 1 kg of sugar
  • 600 gr quinces weighed, after being cleaned
  • 1/2 l water
  • juice of 3-4 lemons
  • 1 vanilla bean

Preparation for the quince jam recipe

Quinces contain a large amount of pectin, so they are put in a smaller amount because the syrup gels.

The well-ripened, yellow quinces, wiped off by the brown fluff, are peeled and cut into the right pieces, neither small nor large. For the jam I put them on the large grater, but for the jam I like to leave their dishes like this, to feel their aroma and to enjoy all their aroma. It oxidizes quickly, so you will have to work them quickly and without keeping them in water.

From sugar, water and a stick is vanilla, lemon juice is made into a syrup. When it is bound, add the quince pieces and it should not be boiled much because it softens.

It is boiled and as soon as it acquires a beautiful color and the syrup is bound, as for any other jam, and it floats nicely in the whole syrup and the pan is pulled from the fire. if it is left longer it will darken very, very hard in color.


US Search Mobile Web

We appreciate your feedback on how to improve Yahoo Search. This forum is for you to make product suggestions and provide thoughtful feedback. We’re always trying to improve our products and we can use the most popular feedback to make a positive change!

If you need assistance of any kind, please find self-paced help on our help site. This forum is not monitored for any support-related issues.

The Yahoo product feedback forum now requires a valid Yahoo ID and password to participate.

You are now required to sign-in using your Yahoo email account in order to provide us with feedback and to submit votes and comments to existing ideas. If you do not have a Yahoo ID or the password to your Yahoo ID, please sign-up for a new account.

If you have a valid Yahoo ID and password, follow these steps if you would like to remove your posts, comments, votes, and / or profile from the Yahoo product feedback forum.


Quince jam - Recipes

Posted by Postolache Violeta on October 16, 2012 canned quince jam quince jam quince recipes | Comments: 37


Quince jam is an exceptional jam, very aromatic, with a special taste, it is suitable for both cakes and breakfast spread on a slice of bread with butter with a tea or a glass of warm milk.

ingredients

Share if you like:

SIMILAR RECIPES

37 comments:

What a craving you made me. We haven't seen quinces yet, but I'll be on stage when they show up.

What a beautiful color! Very good quince jam!

Super delicious! Mmm, I love her. Many kisses!

I enjoy this recipe, I like quinces, too. And children. Very successful pictures, congratulations!

How good is the jam, one of my favorites! Kiss

I like jam in general but I prefer to consume it in smaller quantities, which is why I prefer to have more types of jam, maybe you will surprise me with new recipes related to jam!

f good! and they've been doing it for a while..Pup

How much I like the taste of this jam!

Mmm. I adore!! It's my favorite !!

Excellence with a special taste and aroma, I like it!

Hello and good-looking ... I made the jam and the jam according to your recipes with the only difference that I shaved the quince. Thank you very much because I really didn't know how to do them.

Hi girls. I'm glad I found a jam recipe that suits me very well. I received some quinces from a neighbor and I was thinking of making a jam with them. And from the remaining shells I will make a jam. And this recipe looks very delicious.

It's wonderful and fragrant! Quince jam is my favorite.

I want it too. Delicious, I hope to be able to do it this fall too.

a new idea: cinnamon, I used to put a few sprigs of mint, but I will try anyway. I haven't made quince jam for many years, but today I do. thanks for the idea.

I went to the country and today I have to prepare jam or compote because it spoils if I keep them longer. My mother did not make cinnamon, it is difficult for me to detach myself from the tradition of the house but I am open to the new one and this year I will make it according to your recipe. F. beautiful presentation :)

It looks good. In a few minutes I will prepare some jars. I wonder if it will come out good from wild quince. iam iam.

I made jam. it is delicious. congratulations.

I like any quince dish

it looks great and I think it's delicious!

hello, are the quinces peeled?

Of course, quinces are peeled beforehand.

Hello all,
I make this small quince jam from the country, they are much more fragrant and I only add lemon juice, and a few thin slices of lemon with peel. without vanilla.
I prefer the quince flavor to stay that way.
Cut the quinces like slices of mandarins, they look more beautiful.
I boil the water, and when the water boils, I add the fruit that I sprinkled with lemon juice so that it doesn't oxidize. I bring them to a boil, turn off the heat and put them in a strainer.
In the obtained juice I add the sugar and boil the quite bound syrup.
I let it cool for 5 minutes, I add the fruit, I leave it for another quarter of an hour, after which I boil it over high heat.
Have a wonderful day!


Video: Μαρμελάδα κυδώνι B - Μουσταλευριά παραδοσιακή #πVideoStudio (June 2022).


Comments:

  1. Moogutaur

    Other variant is possible also

  2. Roni

    Unmatched message, I really like :)

  3. Hayyim

    That's funny opinion

  4. Meztidal

    It seems to me it is excellent idea. Completely with you I will agree.

  5. Mongwau

    I am sorry, that I interrupt you, but I suggest to go another by.

  6. Dravin

    I find that you are not right. I'm sure. We will discuss.

  7. Apis

    Thanks, went to read.



Write a message