Quince jam old recipe

Quince jam, the recipe of the traditional way of cooking. For jam from the quince to take only ripe large fruits.

Products necessary for the vintage recipe of jam in front of you.

How to make quince jam according to the old recipe:

Quince thoroughly rinse, put in a saucepan.

Pour quince water. Put the pot on the fire, bring to a boil. Reduce heat to medium. Boil the fruit in water until soft (about 20 minutes).

Quince jam old recipe

Then put the prepared fruit in cold water. Quince cut into quarters, peel gently cut, carefully select all seeds.

To weigh the cleaned fruits of quince, take as much sugar, dissolve it in broth (or water).

Quince jam old recipe

Add a quince and cook the quince jam on the slowest fire, carefully removing the foam as it forms.

Cook the quince on low heat for about 20 minutes.

When the fruit is well boiled (about 20 minutes), put them in enamel or other suitable dishes.

Syrup continue to cook (about 15-20 minutes);

And when it thickens even more, pour the syrup hot on the fruit. Quince jam is ready!

The quince jam should cool well, only then can it be transferred to dry clean jars. Have a nice tea party!

I still have a lot of quince left, I came to you to watch the recipe for jam from quince and generally choose recipes from quince. The ancient jam recipe is what you need, thank you very much!

I never held a quince in my hands, but I read it and wanted to jam, eh.

The recipe is just super. THANK

Thanks for the recipes.

It will be compote and not jam. A lot of water, 1 liter. And all because the quince offer to cook entirely. Think and reject stupid sentences.

And it is not indicated how much to take a decoction for the specified amount of sugar. The recipe, guess the pier itself.

Thanks for the recipe

Alla And it is not indicated how much to take a decoction for the specified amount of sugar. The recipe, guess the pier itself.

in my opinion everything is clear – you just need to open your eyes) at the very top, where-Products are written in black and white – 700 g of boiled quince 1l broth, sugar as much as quince. And for example, I always cook the quince entirely, and then I cut it, because the quince is very firm and cooked is easier to peel and cut. The recipe is a wonderful quick easy, and you need to cook only once! Great.

What if she is wormy, which is very often the case.

I never made jam from

Elena And what if she is wormy, which very often happens. You then cut and clean it, it is written there

Now they are treating all sorts of rubbish and fruits and vegetables, so if I think the quince from the store should be cleaned

THIS IS JUST A TALE THANK YOU VERY MUCH.

Here I am, just going to cook according to your recipe.

Alla And it is not indicated how much to take a decoction for the specified amount of sugar. The recipe, guess the pier itself. Well, why is -1: 1 sugar and quince. and citric acid to taste

Very long heat treatment. My grandmother would raise it to

This is not the best recipe. Everything is much simpler. Slice the quince slices (do not digest!), Fold, strain this juice, add sugar, 1200gr per kg of purified quince, then boil the syrup so that it is not liquid. This gives us the subsequent opportunity for a long boil not to torment the quince. No citric acid! The syrup of the finished jam should not be liquid, but the consistency of honey

I’m a fan of quince. Bags recycle. The best quince to taste is round, yellow, clumsy and terribly wormy. And they cook it wrong. At first, cleaning (skins, the middle is necessary, digested, it gives jelly), then in this broth the slices are cooked until soft. Sugar, nuts – this is someone you like. Can be sugar free, just natural. Broth and quince in it, you can add salt and pepper. This is a blank for further cooking. No lemon! Boiled and sterile banks. Everything! Great with beef and lamb. The meat was quickly fried, the onions were added to heat, stewed until ready, added a peeled quince, stewed softly. Good in soup, plov. With pork and chicken garbage. Not at all. If the varieties are elongated, juicy, then for processing (most often they are sold in supermarkets in Uzbekistan), then clean, sprinkle with salt and pepper and eat. Our local (Caucasian) varieties, which with an elongated fruit are much cleaner and more beautiful and the pinwort are smaller, but much worse in taste than round-clumsy ones.

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