Quince jam rich amber color - decoration of any table, but not everyone knows how to cook with quince, to slices of fruit not seethe, but remained tight and elastic. Meanwhile, cooking quince jam Jam from a quince - aromatic delicacy   not too difficult: it is enough to observe a few rules to get a delicious treat.

Southern fruits

Unlike their closest relatives - apples and pears - quince raw malosedobna. Therefore, bright yellow fruit is usually subjected to heat treatment: cook compotes and jams, jellies and candy making, added to a variety of meat dishes and desserts are prepared. Due to the high content of pectin quince has gelling properties, which makes it an indispensable raw material for many dishes. In addition, pectin helps rid the body of radionuclides, heavy metals and other harmful substances, so the quince is recommended to use for those who work in hazardous occupations and living in areas with a poor environment.

Generally, quince - very useful fruit. It contains large amounts of fiber, antioxidants, potassium and copper, astringent and diuretic properties, making these golden-yellow fruit is recommended to use for many diseases.

To get a tasty jam

It would seem as solid and sour cook quince jam flavorful and tender? In fact, nothing complicated in the preparation of this jam is not, it should only be patient, because the preparation may take several days. It is best to cook with quince, boil alternating slices of fruit and infusion syrup. In this way, the jam can not be digested, it turns fragrant and beautiful, and is characterized by particularly delicate taste.

To the pulp quince cooked quickly and better absorbed the sugar and fruit slices before cooking jam recommended blanch. Some even advised to boil the quinces until soft in boiling water and then add sugar, but in this case, quince can easily seethe. Usually it is sufficient to lower the pieces of fruit in boiling water cool for a few minutes, then begin cooking.

It is best to cook the jam of quince in a broad basin of stainless steel or copper. Traditional copper pots - dishes, which are cooked jam for many centuries, but steel or brass bowl with a thick bottom, too, may well be used. Aluminum pans for cooking jam are not suitable, and enamelware can be used only if the enamel is not damaged.

Since quince - hard enough fruit, syrup, jam may be liquid. Sugar water must boil down to the so-called "fine thread". This means that if a drop of syrup applied to the fingertips, toes and then let go, get thin, fragile thread.

Enrich quince jam delicate flavor by adding to the fruits of a little citric acid or lemon juice. Delicious jam will, and if add a little orange zest and orange juice and various spices. Cinnamon perfectly sets off the flavor of quince and vanilla Vanilla: sweet tenderness   It gives jam a special tenderness. Adding a small amount of jam nuts make an original jam.

Dried quince jam

Dry jam - a jam without syrup. Berries and fruits such jams usually are poured sugar and used as candied fruits. Quince is particularly well suited for the preparation of dry jam because absorbs much syrup.

A kilo of peeled and sliced ​​quince should pour syrup made from two hundred kilograms and grams of sugar and three hundred grams of water. Drenched slices of fruit syrup to boil for fifteen minutes, and then insist for twelve hours. The procedure is repeated several times until done. Slices of quince should be elastic, but not too soft, and syrup - almost completely soak into the fruit.

The syrup is ready to jam must be drained and dry fruit slices and sprinkle fine sugar or powdered sugar. Such dry jam very well be used as a filling for pies and served with tea instead of candy.

Maria Bykov

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