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Quince jam

Quince jam


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It's also about quince in the sentence ..... As nothing is thrown away, everything changes, so I also made a jam, after making jam and jam ....

  • 2 kg quince puree
  • 500 g sugar

Servings: 6

Preparation time: over 120 minutes

RECIPE PREPARATION Quince jam:

After I made the jam, see the recipe for the jam if you are curious, I thought it was a shame to waste so much boiled fruit. So I chose from the possible impurities among the boiled fruits, in our case the quinces, then I put them in the robot and made a puree. Over this puree I added 500 g of sugar, I mixed well and I put the pan in which I put the puree in the oven. I placed the pan in the oven tray, the tray in which I poured the water, I left the right fire, medium to say, for more than two hours. I made sure that from time to time I checked if there was still water in the tray and mixed it in the pan. Then I placed the hot jam in jars, taking care to remove the air from the jar, I covered the jars and put them back in the oven after I put out the fire. They stay calm until the next day when they will be stored in the pantry.


Step 4: Use the Jam Blender to Get Sugar Free Quince Jam!

I put a little with the blender over the jam and I got a paste (marmalade) that I put in the jar.

For long-term storage boil at bain marie In gastronomy, bain-marie is a hot liquid used to heat a container containing the dish prepared. Tooltip content 40 minutes and leave to cool gradually a day covered with a blanket.

A jar came out of this quantity.

This is a quince diet jam very suitable for those who are on a diet and want to lose weight.


Quince jam & # 8211 Anyta Cooking

It is said that the jam comes from Spain, called Membrillo. This recipe is not a difficult one, but it requires a lot of patience. A good book or a communicative friend could be useful during the preparation, if you decide to remind the taste of childhood with a delicious quince jam.

How to make a sweet and appetizing quince jam?

Peel a squash, grate it and squeeze the juice. We wash and then we make cubes.

Put in a bowl, along with the sugar and lemon juice.
Careful when choosing the pot, ceramic or stone is recommended so that it does not get caught during cooking.

You need patience, because the process of boiling the jam is done on very low heat, for (approximately) 1-2 hours, sometimes stirring, until the syrup is made.

When it has a syrupy texture, add a glass of water and let it boil until the water drops.

At the end, mix lightly with a vertical blender.

Let it cool, then if you want you can slice it into pastries. Good appetite!

THE RECIPE (and the pictures) belong to Mrs. Elena Calota and were taken with her consent from the culinary group Recipes Culinary Together.


Quince, apple and pear jam

Historically, the jam was made from quince. The English word "marmalade" comes from the Portuguese "marmalade", meaning "preparation of quinces".

The oldest recipe appears in a cookbook from Roman times, by Apicius, which describes how to preserve quinces (but also lemons, apples, pears) in honey.

However, the term marmalade is used for any kind of preparation from the peel and pulp of fruits, and mainly citrus fruits of grapefruit, orange, tangerine and lemon. The most popular are the bitter oranges from Seville, Spain. They have a high pectin content, which helps to obtain the gel consistency of the jam. At the same time, the peel gives it a bitter taste. Unlike the preparation of jam or jam, a substantial amount of water is added to the jam, which is, however, gelled by fruit pectin. The preparation resembles a jelly in which you can see the pieces of fruit.

In Romania we were used to consuming quince jam and other fruits, which we found in stores in the form of large bars from which slices were cut.

I suggest you to prepare the jam, which you can easily keep in jars, in the pantry.

Wash all the fruits well, clean the seeds and chop 1-2 cm pieces.

In a large pot, boil all the fruit in water to cover them. Boil until the quinces soften well. Using a blender, crush the fruit until a thicker paste is obtained. Add the sugar and juice of 1 lemon. Then continue to simmer over low heat, stirring occasionally so that it does not stick to the pot, until you get the desired thick consistency.

Sterilize a few jars and put the jam in them. Keep in the pantry, cold.


Quince tea helps against colds, coughs and hoarseness

Quinces, popularly called "golden apples", are fruits whose properties are recognized in folk medicine, which led to the emergence of various legends. One says that the "stopped fruit" from which Adam bit was not an apple, but a pomegranate or quince.

Quince is a real source of health for the body, thanks to its composition rich in vitamins and minerals: provitamin A, vitamins B1, B2, B6, C, E, PP, calcium, phosphorus, iron, sodium, potassium, sulfur, copper. It also contains water, sugars, organic acids, pectins, proteins, tannins, mucilages (especially in seeds).

Quince tea, against colds, coughs and hoarseness
In alternative medicine, quince is used for its anti-inflammatory, astringent, analgesic, antispasmodic, emollient, digestive, diuretic, expectorant and tonic properties.

Traditional medicine has always used quince as a remedy for various ailments. Thus, quince tea with a little sugar is a remedy for coughs and hoarseness. Quince leaf tea, mixed with linden flowers, is indicated in tonsillitis and colds. Quince leaf juice is applied to infected wounds, and kernel tea, mixed with candel sugar (food carbohydrate made from sucrose crystals) and wheat bran, is used against coughs. Dried leaf tea is an adjunct in case of heart failure and liver disease.

Quince - adjuvant in lung diseases
The most important property of quinces is that of strengthening the body. Also, among the benefits of quinces is the fact that it stimulates the appetite and, for this reason, can be consumed by anemic, weakened, convalescent people, children and the elderly. Quince fruits, seeds and flowers have an astringent character and strengthen the liver and pancreas.

Quince is an adjunct in lung diseases, even in tuberculosis. Otherwise it slows down the aging process and effectively fights cancer. The fruit is very rich in citric acid and pectin, with a beneficial effect on the circulatory system, causing a decrease in blood pressure. Also, quinces are indicated in asthma, bronchitis, irritable bowel syndrome, joint pain, eczema, enteritis, enterocolitis, pharyngitis, as well as in case of uterine and intestinal bleeding, hemorrhoids, hepatitis, gastric hyperacidity, hypertension, respiratory infections and liver failure.

Quinces are recommended in gastric irritations, due to the tannin and pectin in the composition, having astringent and emollient action on the digestive mucosa.

Benefits of quinces - relieves respiratory infections and joint pain
Quinces can be consumed as such or in the form of teas (infusion, decoction), fresh juice, syrup, jam, jelly, compote. The fruits retain most of their properties through thermal preparation. Boiled, ripe or dried fruit improves red wine sauces and can be used as a filling for chicken. Consumed as such, quinces relieve respiratory infections and even asthma.

In the form of a decoction, quinces are used in nausea or joint pain. Boil a few pieces of quince for 5 minutes in 250 ml of water over low heat. Drink warm, possibly sweetened.

Quinces - a remedy for internal use
One or two teaspoons of quince seeds are put in 100 ml of water and left to boil until it reaches the consistency of a gelatin. Take one teaspoon, in case of bronchitis, cough, hemoptysis, uterine bleeding. Also, scalded quince seeds are a good gastric bandage, and the fruit chewed leisurely reduces the feeling of nausea. Left in the water for 6-8 hours, quince seeds are a very good laxative, especially for children.

The infusion prepared from quince peel is used in the treatment of ulcers.
The infusion of flowers (30 g per 1 liter of water) or leaves (50 g per 1 liter) soothes whooping cough. In combination with a little orange blossom water, it promotes sleep.

Careful! Quince seeds consumed in large quantities are poisonous. May cause respiratory failure. Do not let children consume more than 3-4 tablespoons a day!

Quince jam, marmalade and jam are recommended in inflammatory bowel diseases. All varieties of quince have a favorable influence on the psyche, improving mood. Quinces should be consumed in small amounts, several times a day.

Quince juice is prepared from well-ripened fruit. It has fortifying, antiseptic, hemostatic, astringent and diuretic properties. It is recommended for anemics, cardiac patients, asthmatics, but also for diseases of the respiratory tract and digestive tract. Drink in doses of 100 ml 3 times a day, 30 minutes before meals.

Benefits of quince - for external use
Externally, quinces have an astringent action. The seeds are emollient and the pulp of the fruit is tonic. Add 1-2 teaspoons of seeds to 100 ml of water and let it boil until it reaches the consistency of a gelatin. Gargle in case of pharyngitis, tonsillitis, stomatitis.

Quince juice compresses are used against hemorrhoids and anal fissures.

Quince is often used in cosmetics, having the effect of reducing wrinkles. Leave the quince peels in hard brandy to soak for 15 days. Apply twice a week on freshly washed skin. An infusion is prepared from the bark and leaves, which is used, in the form of compresses, against wrinkles.


You can replace one type of fruit with plums, peaches, apricots or other favorite fruits, or you can use only 2-3 types of fruit.

Ingredients

• 1 kg of apples
• 1 kg of pears
• 1 kg of grapes (preferably tomatoes)
• 1 kg of quince
• 1 kg of brown or invert sugar

Preparation

All fruits must be well ripened and sweet. Detach the grapes from the bunches and choose the healthy ones. Put them in a blender or robot and mix until they become a paste.

If you do not have a robot in the house, put them in a saucepan and pour cold water over them to cover them. Let them boil for 5 minutes, to soften, then pour them into a sieve and pass them with a spoon (not all at once if they do not fit).

Then cut the apples, pears and quinces in half. Remove the seed stalks, and place all the fruit in a saucepan with enough water (to cover them). Let them boil for 5 minutes, then pass them through a blender.

Do not throw away the water in which they boiled the fruit. Put the sugar and quince stalks, mix and let them boil until they bind like a syrup.

Then place the mashed fruit and syrup in a large, heat-resistant saucepan. Put it in the oven and let the jam drop over low heat. Stir occasionally so that it does not stick to the bottom.
To check if it is ready, put a tablespoon of marmalade on a cold plate and let it sit in the freezer for 2 minutes. If it hardens, it means it is ready. If it drains, let it boil.

When it is well enough bound, pour the hot jam into the clean glass jar. Turn on the oven and after it has warmed up, turn off the heat. Put the jars in the oven and leave them until a crust forms on top of the jam.

After the jam has cooled completely, put the lids on, or tie the jars to your mouth with cellophane.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Quince jam


Because I received a huge amount of quince as a gift, I started looking for quince recipes. I also made jam but I said I would try to make jam as well. It is not difficult to do at all but it requires a lot of patience, because it must be boiled for a long time on low heat. The result is absolutely delicious, it's just like the marmalade you remember from childhood.

Ingredient:
2kg quince (clean and without spine)
900g old
1 cinnamon stick
lemon juice

Peel the quinces, remove the stalks. Boil the quince pieces together with the lemon juice and the cinnamon stick. You don't need to put a lot of water, you just need to cover the quinces a bit.

Try with a fork if the quinces have boiled. Remove the quinces with a whisk in a bowl. Drain the excess water as well as you can because it will have a direct influence on the cooking hours. Pass the quinces and weigh the puree again. The amount of sugar required is equal to half the weight of the quinces. Mix the sugar in the quince puree and put on a very low heat. Stir from time to time so that the jam does not stick to the pot. The boiling process takes about 2-3 hours. Towards the end I put the fire a little harder, but you have to stir continuously so that it doesn't stick to the pot. You stop when the jam becomes thick, meaning you mix it hard.

The end is in the oven to dehydrate the jam even more. Turn on the oven to the minimum level. In my case, that means 120 degrees. Pour the jam into a pan greased with butter, I recommend a tray with removable walls if you have. Pour the jam and level it with a spatula that you pass through the water from time to time. Bake with the door open for half an hour. Allow to cool completely. Cut squares or according to fantasy.


What and how do we cook

For me, the jam also has a story with roots in the depths of the soul.
I lift the dusty wave of the mind and open the aged chest of memories.
I feel the rebukes of the mind in the crunch of the hinges for the fact that I haven't wandered there for a long time.
I rummage through the cracks in my memory and find a crimp that, as I focus on it, clears up in a clear image.
My mother, dear to her, in a moment of rest in the evening, wrapped in her dressing gown and lying in an armchair in front of the TV, sips hot tea - as she just liked - from a cup. On the table next to it, in a saucer, pair two slices of bread smeared with jam.
Simple treatment but her favorite.
He was not allowed, his health did not allow him this "luxury" either, but he knowingly violated the restriction, being the only excess he allowed himself.
It was getting harder and harder to find the unpretentious food, but she had discovered the place and got there even when the weather was not in her favor.
Living in the times of rationalization, when everything was given "by the teaspoon" (the sugar we received was barely enough for the bare necessities) we could not afford to prepare jams and jams in our own household, without the problem of homemade jam preparation.
This is how, today, the joy of preparing the tastiest quince jam in my kitchen made me think of my mother's sweet passion, forcing me to decorate the recipe with telling images and leave it to my girls with certainty. that whenever they find time to prepare her, they will remember (and not only then) the one who dedicated every moment of her life to the love she had for them.

Wash the fruits and cut them into suitable pieces, placing them in a deep bowl.

Pour enough water over the fruit to cover them and then boil them. I'm ready when it stings easily with a fork (about 45 minutes).

When they are ready, drain the water and put them in the mixer bowl.

Mix at high speed until a fine puree is obtained.
Pour into a saucepan measuring the amount of puree with a cup, the same with which the gelling sugar will be measured keeping the ratio of 1: 1 (a cup of gelling sugar to a cup of fruit puree).
Add the vanilla sugar and mix well to homogenize the composition.
Leave it for 10 minutes, during which time the sugar together with the fruit juice will turn into a syrup.

Place the pot on low heat, letting the composition boil until it thickens well.
Stir occasionally so that it does not stick to the bottom of the pot.
When the composition is bound and has dropped enough (after boiling for a maximum of an hour and a half remaining about 2/3 of the initial composition) remove from the flame.
Pour into a heat-resistant glass bowl, shaking the bowl to remove air.
Place in the preheated oven at a maximum of 70 degrees Celsius and leave for about 3 hours, taking care that the oven door is ajar so that the temperature inside the oven does not rise.
Any trace of liquid will evaporate, the mixture turning into a compact, solid mass.
Store in the refrigerator in a covered bowl or cut into thick slices of two fingers that are kept wrapped in baking paper finely greased with butter and also in the refrigerator.


Pears Cut In Quince Syrup

1. Put quince jam and 500 ml of boiled water in a large, deep saucepan over medium heat. Leave it on the fire for a few minutes until the jam melts. Add the vanilla bean.

2. Peel the pears, add them to the syrup and bring to a boil. Cover and cook for 5-10 minutes or until pears are soft.

3. Using a spoon, remove the pears from the quince syrup and place in a bowl. Season the syrup with freshly ground black pepper, then pour over the pears.

4. Serve hot or at room temperature with small Italian biscuits and sour cream.

You have to see it too.


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