Wonderful tradition jam not only helps to keep the harvest of fruits, berries and even vegetables, but also allows you to treat the home tasty treat. Beyond the usual jars with berry jam is well reserved and more exotic blanks. For example, Chinese quince jam is sure to impress guests with its beautiful honey color and a strong sweet scent.

Fragrant fruits from China

Chinese quince, if not strange, is not a close relative of an ordinary quince - that culture belongs to the genus Psevdosidoniya. However, fruits and ordinary Chinese quince common: they are distinguished by many small seeds, strong flavor and firm flesh with a high content of stony cells.

Oval fruits of a Chinese quince can reach a weight of one and a half kilograms. These fruits have a strong pleasant aroma, and because of the high content of essential oils seem to be slightly oily to the touch. In fresh fruits are very hard and sour, so they tend to be used to prepare compotes and jams. Fragrant quince jam from the Chinese will decorate any table.

Juicy Chinese quince - an extremely healthy fruit, which contains a lot of vitamins Vitamins for everyone . This fruit is good for the liver and gastrointestinal tract, and it is used for pains in the muscles, the lower back and knee joints. At the same time abuse the Chinese quince doctors do not recommend: the fruit can cause allergies.

The subtleties of cooking a tasty jam

To jam turned out successful and happy eaters bright taste and strong aroma, it is enough to observe a few simple rules. First, the workpiece need to choose whole, intact quality fruit, ripe or slightly immature. Secondly, it is desirable to make jam in the traditional copper or wide pelvis and lower stainless steel cookware. Third, when cooked should be carefully remove all the foam. Once the foam is removed, you must clean cloth soaked in ice water, carefully wipe the edge of the dishes, that they are not left grains of sugar.

Finally, it is important to cook the jam until tender, but not digest it. Undercooked jam badly kept and have digested significantly deteriorate taste. If syrup is too liquid (droplet spreads on a saucer) and fruit slices float to the surface, which means that the jam is not yet ready. If the jam is too dark, and its flavor is weakened - a sign of digestion, cooking should be stopped immediately.

Fragrant Chinese quince jam with apples

Since the Chinese quince is usually very juicy, jam out of it can be cooked without water. For one kilogram of purified and liberated from the bolls quince need to take two hundred grams per kilogram of sugar. Quince should be cut into thin slices and cover part of sugar to fruit juice is given. This process can take several hours. After that, you can start cooking jam.

On low heat capacity with quince and sugar should be heated until sugar is dissolved, occasionally stirring gently. When the sugar has dissolved, the fire can be increased to jam and simmer for ten or fifteen minutes. Then turn off the heat, cover the pot of jam a towel and leave to infuse for ten to twelve hours.

After infusion jam should again bring to a boil and add three or four hundred grams of peeled apples, cut into slices. Cook until tender. Sliced ​​fruit should be translucent and the syrup thick. Jam should be further expanded in a hot sterile jars and close the metal cover.

Maria Bykov

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