quince jam

Quince belongs to the genus of shrubs or small trees of the family rose, which is grown for their fruits used for confectionery purposes. In Europe, the quince was brought from Central Asia and Iran, where it grows naturally.

Quince looks very beautiful - a round or slightly pear-shaped yellow rind and pleasant fragrance make it appetizing. However, it is too wet solid and sour. Peel the quince is covered with tiny hairs resemble apple seeds - they, too, five, and they are placed in exactly the same "pocket", forming the core. Rate all the gastronomic qualities of this fruit only after careful preparation. Especially delicious is obtained from quince jam.

The most widely sweet recipes with quince. It is used for preserves, jams and jellies, stuffing for pies, baked with sugar and other sweets. But there are other ways of cooking - for example, its fry with meat or game, stuffed with beans, peas or minced.

Simple recipe for jam

Quince jam - recipe is simple enough. To prepare it, require the following ingredients:

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

Peeled cored fruit blanch for about twenty minutes in boiling water, then cool under running cold.

To further prepare the syrup is necessary. To get it, we should take for each kilogram of fruit a pound of sugar. The syrup is heated (not boiling) and held there for about six hours slices.

It will be appreciated that for the preparation of such a syrup is better to use water in which initially are blanched fruit. From sugar that remained after the syrup, in which infused fruit should make another syrup, a little more concentration, and during cooking jam gradually add it to the fruits.

After completing the six-hour exposure, strain off the fruit and put back into the boiled syrup, making a second shutter speed is now an eight-hour.

After all the preliminary manipulations can finally proceed directly to the cooking. It is accomplished in four stages, during which the boiling point is necessary to try to raise each successive brew. It was only during the final, fourth, cooking the resulting mixture should be boiled until tender. Quince jam packed into warm dry jars, which must be tightly closed.

 quince jam recipe

Jam with Lemon

Jam of quince and lemon - is another delicious recipe. To make it, you will need:

  • Quince - 1 kg .;
  • Sugar - 600gr .;
  • Water - 1 cup;
  • Lemon - 1 pc .;
  • Vanilla - 1g .;
  • Nuts (peanuts, almonds or walnuts) - 100 gr.

Before you start cooking well washed with quince. Cut it into 4 pieces, remove seeds, divide into small slices. We put on the fire enamel pan, to which you add water and sugar and simmer the mixture. Then throw in a pan chopped quince. Once she stood for five minutes on the fire, remove and insist 12 hours. After this time, once again put on fire, bring to a boil, cook for 5 minutes and again insist 12 hours.

Nuts must be carefully grind. Strong grades can be broken hammer and soft stretch your hands. Rub the lemon zest on a fine grater itself, as a result should have about one teaspoon.

For the third time we bring to a boil our mix already crushed nuts and add lemon zest. Put the vanilla, add lemon slices to give a unique jam, more sophisticated and refined taste. When all of the mixture to boil and boil for a couple of minutes, we shift the resulting pre-cooked jam in sterile jars. To roll up their caps, wrapped in a warm blanket and give them to stand for 3 days.

Fresh quince tart and very hard, but after cooking it acquires a sweet taste and delicate texture. Jam made from this fruit is the perfect addition to any tea party. It can serve as a festive table, and every day for tea or coffee. Many women use jam or quince jam filling for pies. This excellent taste is able to capture the imagination of even the most demanding gourmet.

Quince jelly

This sour and tart fruit will original and extremely tasty jelly. To make it, you will need:

  • Quince - 1 kg .;
  • Sugar - 400g .;
  • The water - 2 tbsp.

To prepare a tasty jelly, use smaller fruit. Also suitable peel and seeds, cut in cooking jam. Fruits are cleaned with a damp cloth is divided into very small pieces, without removing the seeds and not cleaning.

The selected pan lay the cut pieces, fill with water and cook until soft peak. Strain through a fine gauze juice, obtained by cooking, it does not worth pressing the fruits. The resulting juice should be very transparent. Add the sugar to him at the rate of 800 grams per liter of liquid. Cook all until the desired thickness.

Before the pan is removed from the heat, add citric acid at the rate of 5 grams per 1 kilogram of sugar. Making jelly decompose in a special dish or in plastic boxes, which will be then just cut the resulting dessert.

If you want to find more than a transparent jelly and fragrant, then you can add to the quince apple in equal proportions. Jam of quince can be called a truly delicious product. It will evaluate any sweet tooth. Slices of lemon are added during cooking jam, give it a refined acidity.

The fruits of this fruit is very helpful, for each organism ascorbic acid, fructose and glucose. Since ancient times, the quince grown and were selected on the island of Crete, where now grow the best varieties of this plant. The ancient Greeks also enjoyed the recognition of quince, they loved to cook it, bake, pre-cored and filled with honey. Over time, this exotic fruit has migrated to Belgium, France and the UK, and then spread across the whole world.

 quince jam with lemon

Jam with ginger

Quince jam can never be much. Here's another recipe that will please all lovers of sweet preserves. Jam from a quince and ginger, for its preparation you will need:

  • Quince (peeled and cut into small pieces) - 2 tbsp .;
  • Ginger root - 1 item .;
  • Sugar - 2 tbsp .;
  • Water - 2st.

My quince, peeled, remove the seed pods and then cut into very small slices. Ginger root also purify and cut, to get a very small particles. After that, pour the water and light the fire. We bring mixture to a boil, then reduce the level of fire. Cook the jam as much as is necessary to ensure that the quince has become soft and delicate taste. Then skip the resulting mixture through a fine sieve, we shift into another saucepan and cook everything until the consistency similar to jam.

Quince jam always work out to the best of sweet, with his usual extraordinary acidity. Slices of this fruit are whole and acquire a refined tenderness. Tea with quince jam, drunk after lunch, a charge of positive mood and the necessary forces for the day.

 Quince jam: unsurpassed taste of the "golden apple"

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 how to pickle red fish

Fish - a biologically very valuable product, an important source of protein, which is easily absorbed by the human body. Experts note that the fish should be obligatory dish on the menu every person who cares about their health. So fatty fish - mackerel, salmon, herring - are composed of unsaturated fatty acids (so-called omega-3), which reduce blood lipid levels. These types of fish are also rich in valuable vitamins A and D. So a couple of the most common sandwiches with salted fish for breakfast gives the body the necessary vitamins and minerals. You can buy a ready-made product in the store, and you can pickle the fish themselves. It is a snap.

In turn, the many varieties of fish and seafood contain virtually no fat, and therefore could not be better suited for the diet of people who have problems with the gastrointestinal tract. Such food is also ideal for those wishing to lose weight.

How to pickle red fish, and what kind of variety is suitable for this the best way? Perhaps the most delicious fish is salmon. For the salting is better to use a fillet.

Slightly salted salmon

Rinse fillets and pat dry.

In a bowl, mix the sugar and salt in a ratio of 1: 1. This ratio allows you to output a very gentle salted product. If you love a salty taste, change the aspect ratio. For example, a half teaspoon salt, let a spoon of sugar. It is possible to add a mixture of dry dill.

Fish generously grate resulting mixture put in a suitable container skin up and leave for two hours at room temperature. Then clean in a cold place. After one day, the product is ready for consumption.


Fish, salted in this way is very tasty and healthy. If you have dry skin, dull hair, try for at least a week for breakfast salted salmon. The result will surprise you.

  • Toasts with salmon

A couple of slices of baguette or other dry white bread in the toaster.

Low-fat cottage cheese mixed with chopped dill, sour cream and a teaspoon of the resulting paste spread toast.

Share on toast thinly sliced ​​salted salmon.

  • Pancakes with salted salmon

Bake thin pancakes. Each pancake grease with cheese mixed with chopped dill and sour cream. Put thin slices of salmon and roll to roll.

These rolls cut into four parts. Serve on lettuce.

The recipe for the pancakes:

Ingredients: 1 cup milk, 2/3 cup flour, 2 eggs, 1 tablespoon of sugar, a pinch of salt

Preparation: Beat eggs with sugar and salt, gradually adding milk. In the sifted flour pour the milk-egg mixture, all thoroughly. The dough should buy a uniform consistency without lumps. For hedging can strain through a sieve. The dough should stand at least 30 minutes Bake thin pancakes.

And another recipe for salting, which is ideal for mackerel (mackerel) and herring (better to take the Norwegian).

 how to pickle fish at home

Pickled Fish

The fish is washed, cleaned, cut into pieces and put in a glass jar, shifting thin onion rings. Pour the warm marinade. Leave at room temperature for a couple of hours. Then place the fish in the refrigerator. Sustain day.

Marinade: bring to boil 1 liter of water, add 2 bay leaves, black pepper and allspice, a little coriander seeds, a couple of cloves, one tablespoon of salt and sugar, vinegar to taste.

Salted Mackerel

The fish gut, remove the gills and rinse thoroughly. Dry with a paper towel.

Prepare a mixture for salting: Mix salt and sugar in a ratio of 2: 1.

The fish is good rub with the mixture and tightly put in a suitable container, pouring crushed black polka dots and allspice and coriander and mustard grains. Cover with a small burden. Sustain 2 hours at room temperature and in the refrigerator for a day.

Now you know how to pickle fish at home. Remember that each recipe is possible and necessary to creatively rethink. Experiment, try other spices, change the aspect ratio and share their culinary secrets with others.

All bon appetit!

 How to pickle fish at home?

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