Quince - fruit is somewhat similar to an apple, it grows in Central Asia and is an infrequent guest at our tables.But if you want to diversify the supply of domestic preparations, you can buy on the market a few kilos of fruit and cook quince jam for the winter.Believe me, this is one of the most exquisite, fragrant, aromatic and also beautiful delicacies that you have ever cooked in your own kitchen.About all the intricacies of preparing the blank will be discussed in this article.
How to cook the jam of quince walnut
for a few jars you'll need:
- 2,5 kg very ripe quince;
- 2 kg of sugar;
- little more than a simple glass of filtered water;
- cup shelled walnuts;
- medium sized lemon.
Wash fruit, cut in half and remove the seed pods.Be careful - it is in the middle of a quince is the most solid.Skins can be removed, and can leave - it all depends on your desire.After the prepared fruit cut into cubes or slices, dip in a pot of boiling water and blanch for five minutes.Then fold in a colander contents and let the water drain out.Prepare the syrup: Take 700-800 grams of sugar and dissolve in 300 ml of water, it is best to take the one which is already cooked quince.Boil water, and after that immerse the slices of fruit.Quince jam with walnuts should boil for 10 minutes, and then, like most of these pieces, he needed a little brew.Usually housewives leave the jam at night: during this time the fruit will gain a sufficient amount of sugar.So, the next day you can proceed to the second stage of preparation: in a saucepan, add the following 700 grams of sugar, mix well and then boil for 10 minutes.If the surface of the foam is formed, it must be carefully removed.Here again, you need to wait - after the second boiling bowl, where they cook quince jam with walnuts, cover with a towel and leave on for half a day.And finally, the last stage.Pour into the pan with the remaining sugar fruits, put sliced lemon peel (do not forget to pull out all the bones), and chopped nuts (someone adds them entirely, and some prefer shredded into crumbs).
Boil 10 minutes, check availability.It's easy to determine at a glance: a quince jam with walnuts can be removed from the stove when the syrup will be a beautiful amber color and take it droplet will not spread on a plate, with pieces of fruit should be very soft and translucent.Done.Now we have packaged in sterilized jars, roll covers and sent to storage until winter.If you ever see signs of fermentation in the banks, in this case in a jam, you can add a little sugar and boil again.This flavorful harvesting will be a great addition to breakfast, as well as an unusual filling for pies or muffins.It has a delicious and simple with tea or spread on bread.Now that you know how to cook with quince and walnuts.Be sure that you do it once, you will reserve every year is fragrant delicacy, the taste of which each sweet tooth salivating.
