The conservation season is almost approaching its climax and I want to certainly share a new recipe for a delicious varnish, but we will prepare a tasty jam from quince-caste-bush for the winter, it is tasty and in the winter not to break away from the jar. In past articles, I have already published about pear and plum jam-can look, I’m sure you will like my way. And whoever wants to prepare just a tasty fragrant flour without sterilization, both for the winter and just enjoy and take away the soul.
What will be needed for delicious jam from a quantity with a piece.
The basis for 4-8 servings: Fresh ripe aiva 1-4 kg of sugar-sand sugar is the same amount of 1-4 kg of citric acid if desired 1-2 packs of spices of dried fruits and nuts, for desires, drinking clean water, by necessity of necessity
We harvest tasty jam-casket-wagons without sterilization for the winter.
So, let’s start preparing a quince. First, wash it well with a brush of dirt, clean it from the skin and seeds from the middle of the fruits, having previously cut the fruits into four parts or halves. But do this do not immediately with all the fruits (since they will quickly darken), but in parts. The portion was cleaned, cut into pieces or slices and laid in dishes, poured 2-3 handfuls of sugar with a pinch of citric acid, as well as the rest. And so do fruit with each layer. But do not conside the whole sugar, but about half of what you have. Когда все фрукты будут подготовлены, уложены и пересыпаны, сверху высыпьте почти весь оставшийся сахар так, чтобы он покрыл дольки плодов. Now you can cover the dishes with the future zucket spam jam, for example, fabric from flax and leave to soak it up to the morning of a quarry with sugar. Find out how to choose the right products in stores and do not fall for the bait.
When the juice already comes out of fruit, you can already put dishes on a very small light. If your juice is not enough, add syrup or water about half or a glass of liquid. I recommend using water, purified and useful. After the fruits are boiled, pour the last sugar, stretch for ten to fifteen minutes on fire, removing the foam and turn off. Leave the jam for five hours for impregnation, covering with a dense fabric or lid.
After the specified time passes, put the jam again and boil about twenty minutes on the middle light. Be sure to remove the foam. Remove from heat and leave again overnight until the morning. You may not do all this, but boil the quince until readiness and roll up to banks, but the result will be not the same. And our jam will turn out into whole pieces and in the syrup amber. Very tasty, I advise. True and you have to devote time to this procedure. But not in vain! Take a look at my jam from pears with wine-this is a gift for men.
The next day we will already be welded and roll up jam. Boil, removing carefully foam, jam for half an hour. Try it to taste. You can add as an addition to it zuckets, dried fruits, nuts and spices, such as cinnamon, as I added to apple jam. You need to prepare banks in advance, wash, sterilize them with the lids. And ardent jam in dry warm jars to the brim with hot. Close with lids and tighten the locking key, turn over and check for tightness. Leave in this position at night, wrapping a blanket. And in the morning to remove in the pantry. Here are all conservation recipes. And we prepared delicious jam from quince-caste-warden for the winter-the supply was replenished with another type of yummy. I also propose to see recipes of apricot jams and drain plums. As you probably already know, jam can be used in any dishes, for example, open a jar and drink with coffee, milk, as well as baking, desserts, pies, ice cream, etc. D.