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Quince jam for the winter

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438
Kitchen World
Calorie content 112.2 kcal
Portions 1.5 l.
Cooking time 90 minutes
Proteins * 0.4 gr.
Fats * 0.4 gr.
Carbohydrates* 38.4 g
* per 100 gr. product
Quince jam for the winter
Content

Quince in the form of jam is harvested by few housewives for the winter, since they probably do not know about its beneficial and taste properties after heat treatment, because raw quince is very hard, astringent and almost inedible. You are offered a simple recipe for such a jam, but you need to know some of the nuances: first you need to boil the quince until the fruit is soft, the amount of sugar can be changed to your liking, the addition of lemon juice preserves the beautiful yellow color of the jam after cooking and the jam languishes on minimal heat so that it does not boil almost ...

Ingredients

Cooking process

step 1 out of 7
Rinse the quince well and cut into small pieces or wedges, removing the seed pods with stalks. This fruit is very hard and takes time to cut. Put the chopped quince in a bowl for making jam, cover with water and cook over low heat for 15 minutes, so that the quince becomes soft.
step 2 out of 7
Then transfer the cooked pieces from the compote to another dish.
step 3 out of 7
Use a hand blender to chop the boiled quince until smooth.
step 4 out of 7
Transfer the quince puree to the same saucepan, add sugar to it in the amount indicated in the recipe and the juice of half a lemon. You can increase or decrease the amount of sugar in relation to sweetness.
step 5 out of 7
Then add one glass of compote to the puree after boiling the quince to make the jam more tender. Mix the mashed potatoes with sugar well.
step 6 out of 7
Cook the jam over low heat for 1 hour and stirring occasionally to avoid burning.
step 7 out of 7
Quince jam according to a simple recipe is ready. Pour it into pre-sterilized jars, seal it tightly and, after cooling, transfer it to a storage location.
Delicious and successful preparations!

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