Quince belongs to the genus of small trees orshrubs of the pink family, which are grown for their fruits, used for confectionery purposes. In Europe, the quince was brought from Central Asia and Iran, where it grows in natural conditions. Looks quince very beautiful - round or slightly pear-shaped, yellow peel and pleasant aroma make it appetizing. But raw it is too hard and sour. Quince of the quince is covered with tiny hairs, the seeds are similar to apple hairs - they are also five, and they are placed in exactly the same "pocket", forming a core. It is possible to evaluate all the gastronomic qualities of this fruit only after careful preparation. Especially delicious quince jam is obtained. The sweetest recipes with quince were most popular. From it prepare jam, jams and jellies, stuffing for pies, bake with sugar and other sweets. But there are other ways of preparing it - for example, it is fried with meat or game, stuffed with beans, peas or minced meat.

A simple recipe for jam

Jam from quince - the recipe is quite simple. To prepare it, you will need the following ingredients:

• Quince yellow-green - 1 kg;
• Sugar - 1 kg.

Purified fruit with a removed coreblanched for about twenty minutes in boiling water, then cooled in a flowing cold. For further preparation, a syrup is necessary. To get it, you should take a kilogram of fruit per kilogram of sugar. This syrup is heated (not brought to a boil) and held in it slices about six hours. It should be noted that for the preparation of such a syrup it is better to use water in which the fruits were initially blanched. Of the sugar that remained after the syrup, in which the fruits are insisted, another syrup should be made, slightly more concentrated, and during the cooking of the jam, gradually add it to the fruits. After completing the six-hour endurance, the fruits are decanted and put back into the boiled syrup, make a second endurance, now eight o'clock. After all the preliminary manipulations, you can finally proceed directly to the cooking. It is performed in four stages, during which the boiling point must be tried to increase with each subsequent cooking. And only during the final, fourth cooking, the resulting mixture should be boiled until cooked. We pack jam from quince into warm, dry jars, which must be hermetically sealed.

Jam with lemon

Jam from quince with lemon is another delicious recipe. To prepare it you will need:

• Quince - 1 kg;
• Sugar - 600gr .;
• Water - 1 glass;
• Lemon - 1 piece;
• Vanillin - 1gr .;
• Nuts (peanuts, almonds or walnuts) - 100 gr.

Before the preparation, rinse thoroughlyquince. Cut it into 4 parts, remove the bones, divide into small slices. We put on the fire an enamel saucepan, in which we add water and sugar and boil this mixture. Next, throw in the pan finely chopped quince. After she stood on fire for five minutes, we remove and insist 12 hours. After this time, we put again on the fire, bring to a boil, cook for 5 minutes and again insist 12 hours. Nuts must be crushed thoroughly. Strong varieties can be smashed with a hammer, and soft stretch your hands. The lemon zest is rubbed on the smallest grater, in the end it should be about one teaspoon. The third time bring our mixture to a boil, already adding crushed nuts and lemon zest. We put vanillin, we add lemon slices for giving to varnish a unique, more refined and refined taste. When the whole mixture boils and boils for a couple of minutes, shift the resulting jam into pre-prepared sterile jars. We wrap them in lids, wrap them in a warm blanket and let them stand for 3 days. Fresh quince is very sour and firm, and after cooking it acquires a sweetish taste and a delicate consistency. Jam from this fruit will be an excellent addition to any tea drinking. It can be served both on a festive table, and daily for tea or coffee. Many housewives use jam or quince jam for filling pies. This unsurpassed taste can impress the imagination of even the most fastidious gourmet.

Jelly from quince

From this sour and tart fruit will come out original and unusually tasty jelly. To prepare it you will need:

• Quince - 1 kg;
• Sugar - 400gr .;
• Water - 2 tbsp.

For the preparation of delicious jellyuse smaller fruits. Also suitable are peel and sunflower seeds, cut during cooking jam. Fruits wipe with a wet napkin, divide into very small pieces, without removing the seeds and not cleaning. Put the cut pieces into the selected pan, fill them with water and cook until soft. Filter through the fine gauze juice obtained from cooking, it is not necessary to squeeze the fruits themselves. The resulting juice should be very clear. Add sugar to it at the rate of 800 grams per liter of liquid. Cook it all until the desired density. Before the pan is removed from the fire, you need to add citric acid at a rate of 5 grams per kilogram of sugar. Prepared jelly is placed in a special dish or in plastic boxes, in which it will then be easy to cut the resulting dessert. If you want to make jelly more transparent and fragrant, then you can add apples to quinces in equal proportions. Jam from quince can be called a truly delicious product. It will be appreciated by any sweet tooth. Lemon slices, added when cooking jam, will give him an exquisite sourness. The fruit of this fruit contains very useful, for each organism ascorbic acid, fructose and glucose. Since ancient times, quince was grown and selected on the island of Crete, where the best varieties of this plant grow now. In ancient Greeks quince also enjoyed recognition, they liked to cook it, baking, previously removing the core and filling with honey. Over time, this exotic fruit migrated to Belgium, France and Britain, and then spread almost all over the world.

Jam with ginger

Jam from quince can never be much. Here is another recipe that will please all lovers of sweet preserves. Jam from quince with ginger, for its preparation you will need:

• Quince (cleaned and cut into small pieces) - 2 items;
• The root of ginger - 1 item;
• Sugar - 2 items;
• Water - 2 st.

I wash my quince, peel it, remove the seedbox, and then cut into very small lobules. The ginger root is also cleaned and chopped to make very small particles. After that, pour in water and light a fire. Bring the mixture to a boil, then reduce the fire level. Cook jam exactly as much as necessary to make quince soft and tender. After that, we pass the resulting mixture through a fine sieve, transfer it to another pan and cook everything until a consistency similar to jam. Ajvoe jam always goes out in moderation sweet, with an inherent unusual sourness. Slices of this fruit remain intact and acquire exquisite tenderness. Tea with quince jam, drunk after breakfast, will charge a positive mood and the necessary strength for the whole day. We advise you to read:

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