Delicious jams and marmalades has always been a great addition to tea, wonderful filling for pies and indispensable component of various desserts. Jam can be different. Almost every woman has a proprietary recipe. Quince jam, for example, can be cooked in many different ways, each time getting a new delicacy.

Terms of cooking jam

It argued that are suitable for making jam poor quality, overripe, bruised and rotten fruit and berries. This is fundamentally wrong. Delicious jam can be cooked only good fruit. If bruised and spoiled fruit, it is best to remove the rotten place to grind raw materials and prepare jam, marmalade or jam. At the same time permitted to make jam out of a little immature fruits and berries, with a strong flavor.

When cooking jam is important to observe the correct proportions, the recommended formulation. As a rule, sugar and fruit are taken at a ratio of one to one, but for the jam of sour fruit in sugar should be increased, and in the preparation of sweet fruit jam is sometimes recommended to add lemon juice to taste harmonization. Sometimes, trying to make jam less nutritious, housewives are trying to use less sugar than recommended in the recipe. In this case, the jam turns liquid, poorly stored, it can become moldy or ferment.

To preserve possible, during the cooking process should be carefully remove the foam. Pieces of fruit and berries must be completely covered with syrup.

The most important thing in cooking jam - not digest it. The finished dish should have a deep color, strong aroma and bright taste. Overcooked jam is usually featureless brown color and taste of burnt sugar. "Save" this dish is no longer possible, so it is very important time to stop cooking jam.

What are the signs of readiness to jam? Slices of fruits and berries should be translucent and evenly distributed in the syrup. If a drop of syrup on the saucer keeps its shape and does not spread, it means that the jam is ready.

Features cooking quince jam

Since quince fruit in its raw form is very solid, they must be exposed to prolonged heat treatment. If the jam is cooked soft berries are sometimes so-called "non-contact" method, pouring boiling syrup and fruit insisting delicacy, the pieces of quince Thoroughly simmer in the syrup to become soft. To shorten the cooking jam, can be pre-blanch slices of quince in boiling water for a few minutes.

It is important to thoroughly clean the quince from the bolls, because the seeds of fruits contain a substance amygdalin, excessive use of which can lead to poisoning. Rigid skins also recommended to clean off that jam was delicate texture.

Delicious jam quince

To get a delicious jam luxurious amber hue need kilogram juicy quince, a kilo of sugar, a little citric acid. Quince thoroughly wash and wipe on a gun, cut into slices. If you peel the fruit is not too rough, you can leave. Slices of quince pour the sugar and leave for six to eight hours, to stand out juice. If the juice will be too small (this can happen when using a dryish unripe quince), you should pour a little cold water.

The syrup thus obtained should add a bit of citric acid, and then start cooking jam on a very low heat. After sugar disperse the fire can be increased. Boil the jam for ten minutes, then cool and infuse, covered with a towel, for a few hours.

After several hours of jam to boil again and cook it until done (until cloves are soft and thick syrup). Ready jam has a rich honey color and a strong flavor, and fruit slices different elastic consistency.

Maria Bykov

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