Boil quince jam, cook 4 times for 10 minutes , between cooking take breaks of 8 hours.
How to cook quince jam
For 1 kilogram of quince you need 1 kilogram of sugar and half a liter of water.
How to cook quince jam
1. Wash the quince, carefully removing the fluff from the skin.
2. Cut the quince into slices, cut out the seeds.
3. Boil water, add citric acid, put quince slices and boil for 1 minute.
4. Pour half the sugar into a bowl.
5. Put the quince out of the water into a bowl with sugar and citric acid, mix.
6. Cover the bowl with a towel and put it away for 12 hours in a dark place.
7. Remove the water in which the quince was boiled in the refrigerator.
8. In the morning, the quince should give juice. If this did not happen, then you need to prepare half a liter of syrup (based on the water in which the quince was boiled) and pour the quince over it.
9. Put a bowl of quince on a quiet fire, and, when boiling, sprinkle sugar on top.
10. Cook quince jam for 10 minutes.
11. Cover again with a towel and remove for 8 hours.
12. Then put the jam back on the fire and cook for another 10 minutes.
– Quince seeds can not be thrown away, but separated from the seed pods and added to jam – they will soften when cooked.
– In a slow cooker, cook jam in 2 steps: first, insist with sugar for 3 days, cook for 40 minutes in the “Stewing” mode, then leave the jam in a closed slow cooker for 10 hours, and in the second step, cook it for 30 minutes in the same mode. Cool and pour into jars.
Quince jam with walnuts
Fresh quince – 1.5 kilograms
Sugar – sand – 1.5 kilograms
Water – 3 cups
Cooking quince jam with walnuts
1. Wash 1.5 kilograms of quince, cut the fruits, remove the hard seed box with seeds, cut into slices. The peel should not be removed (the essential oils contained in it will give a characteristic smell of jam).
2. Break the walnut kernels with your hands into pieces of arbitrary size.
3. Pour 1.5 kilograms of sugar into a saucepan, add 3 cups of water, put on a small fire and heat until the sugar is completely dissolved.
4. Put slices of quince into a saucepan with syrup and heat for 5 minutes.
5. Leave the quince in the syrup to infuse for 12 hours.
6. Put the pot with quince jam on a small fire, bring the contents to a boil and heat for 5 minutes.
7. Leave the jam to infuse for 12 hours.
8. Bring the jam to a boil over low heat.
9. Add walnuts to the pan and cook, stirring (trying not to break the shape of the slices), over low heat for 40 minutes.
Transfer hot jam to jars.