Pretty rare for the majority of the territory of the Russian fruit - a quince, is endowed with a variety of useful properties. The article provides detailed recipes for classic useful quince jam and nuts and lemon zest in the winter at home.
The usual form of this fruit - quince similar in its taste with pear, but not very pleasant to the taste of the rather solid pulp and astringency present in it.
Useful quince jam
Much more pleased with quince, which is obtained not only aesthetically beautiful, but also is a real storehouse of minerals necessary for human health.
For example, present in abundant vitamin P and beneficial effect on the circulatory system, strengthening blood vessels. Carotene accelerates the metabolic processes in the body, pectins have a positive effect on the liver, and anti-oxidants to rejuvenate the body and prolong youth.
Furthermore, such a cooking show pregnant, since it removes toxemia and helps at elevated temperature, being a natural febrifuge. In autumn and spring time, it serves to enhance the immune system and prevents the emergence of viral diseases.
Of course, such a useful jam, may not be easy to prepare, so it requires a lot of expenses on time, but the result is worth it.
So, how can you prepare such useful goodies like quince jam? Here, a few of these techniques and different recipes for the winter.
Classic quince jam
For jam from the fruit without any additives need:
• 5 kg of pulp of ripe fruit,
• 2 liters of water (plus 1 cup) and
• 1 kg 200 gr. sugar.
Detailed recipe:
• Carefully wash fruits cooked, cut them lengthwise and remove the stone from the midway of fruit.
• Using a knife for cleaning vegetables, thin shavings remove their skin, which is put into a container on the stove. It was added 2 liters of water and, over medium heat, and wait until boil. After the mixture boiled, it boiled for 5-7 minutes, thus preparing syrup for future cooking.
• While the cooked syrup, fruits, cut a crescent. Many fill with water to quince astringency started, but in this case this is not necessary.
• After cooking the syrup, remove skins quince and throw them because its role in the preparation of jam, they have already played. The syrup adds sliced quince and set to the same fire. Since boiling is necessary to cook it for 10-15 minutes. Almost finished product need to remove from the heat and let it cool for 5 hours.
• After expire 5 hours need to again put the mixture on fire again and cook 5-15 minutes. The time span of cooking depends on what you like fruit jam. The longer the boil - the caramel turns quince. At the end of cooking, banks roll covers for the winter.
Quince jam with nuts and lemon zest
To use the jam as a filling in cakes suitable preparation thereof by the following method for the winter, below. For him the need to:
• 1 kg pulp is already purified from the skin of the fruit of quince,
• 1 liter of water,
• zest of 1 lemon th,
• 1 g of vanillin,
• a mixture of purified nuts (walnut, hazelnut, etc.) weighing 100 g
So the recipe:
• Sugar dissolved in 1 liter of water and bring to a boil over medium heat.
• The pulp quince cut into small cubes, then add the boiling syrup. The whole mixture boil at the same level of fire 5-7 minutes, removed and cooled for 12 hours.
• After 12 hours of cooling, the mixture was again brought to the boil at the same time, and then again allowed to cool for 12 hours.
• lemon zest prepared the classic way, rubbed on a grater.
• Nuts chop (you can also on a grater or grinder)
• In the next, the third time, bring mixture to a boil, put in her vanilla, zest and nuts. Almost ready to jam boil for 5 minutes and can be expanded in sterile banks.
• At the end of the process, the banks with the hot jam should be placed under the warm mantle (blanket or rug) and let it cool, keeping in this way for 2-3 days.
Of these ingredients would be about 800-1000 mL amazing quince jam, which in winter is an indispensable tool as a filling in cakes and goodies that you can use for a morning tea.
How to make jam from Rowan in winter recipes
Rowan is divided into 2 types: red and Aronia. The fruits of these plants are incredibly useful and tasty. The berries are touched by the first frost when the leaves are bitter and astringent taste, are particularly attractive to pieces.
According to the content of vitamin C Rowan (especially Aronia) can easily compete with cranberries, black currants and red pepper salad. In order to prevent use mainly dried fruits in the stomach, cardio - vascular and hypertensive diseases.
In winter, extremely useful tincture chokeberry rosehip in a thermos, has a tonic effect. Particularly useful are dried berries, they are stored all the vitamins as fresh fruit.
Fresh chokeberry can be stored in the freezer. Also very nice. From Rowan prepares delicious jam, jam, candy for the winter. Consider some of the recipes.
Recipe 1. Raw jam - jam chokeberry
Rowan - 1 kg
Sugar - 8 glasses.
How to make:
Ripe berries on the detachable brush, thoroughly washed, remove damaged and milled in a meat grinder. Then lay out a lot in a pan, add sugar, stir and wait until the release of juice. Put the pan in the refrigerator or cellar.
2. The classic recipe for jam rowan
Ingredients:
Rowan - 1.2kg,
sugar - 1.5 kg
water - 400 ml.
How to cook:
Put the prepared fruit into a colander and keep on boiling water for about 10 minutes.
Then lay out the fruit in a bowl for jam and wooden spoon or pestle, mash a little.
Of water and sugar syrup is prepared.
The mashed berries pour hot syrup and cook for about 5 minutes. Then remove the pelvis in a cool place and kept per day.
On the second day, repeat the procedure.
On the third day we bring the product to the willingness and decompose into prepared dishes for the winter.
Recipe 3. jam mountain ash with quince
Jam is not only delicious, but also beautiful. Quince keep up at about the same time as the rowan. In conjunction with rowan making jam and more refined delicacy.
Ingredients:
Rowan - 1.1 kg
quince - 500 gr.
sugar - 1.5 kg.
water - 450 ml.
How to make:
Quince washed, cleaned, remove the seed box and cut into thin platelets. Next, add up the platelets in a pan, pour a little water and simmer until soft. Then we spread quince in a colander and give water to drain.
Chokeberry prepare, as well as in the recipe above. Rowan laid in a bowl for cooking, add the slices of quince, pour the hot sugar syrup and cook for 15 minutes over low heat. Then jam set aside for 10 hours.
The second time we cook completely. Jam fasuem. If the jam is cooked properly and sufficiently thick, then cover with plastic lids.
Recipe 4. jam red rowan
Ingredients:
Rowan - 1.2kg,
sugar - 1.850 kg
water - 1 liter.
How to cook:
Many people have an idea of the red mountain ash is a beautiful tree. It is so indeed. But besides the aesthetic beauty, it has useful and delicious fruit.
Of them can cook a wonderful jams for the winter, which you will feast on the family tea. It is advisable to use the dacha, or wild berries as urban berry environmentally harmful.
Be sure to brush soaked in cold water a day, changing the water several times.
Soaked separate the berries from the brush, remove wrinkled and damaged.
In the hot sugar syrup and add the berries are prepared in two steps. For the first time we were welded jam 8-10 minutes and set aside for 12 hours.
The second time, separate the berries from the syrup. Syrup boiled a little, then put the berries and cook until tender, removing the foam.
The readiness of the product can be judged from the drop cooled. If it does not spread on the dish, the jam is ready. Spread on banks and sealed with metal lids for the winter.
Blueberry jam the best recipes for winter
Blueberries - a storehouse of vitamins and a very present help tired eyes. How, without making much effort and without spending a lot of money, to improve their sight and enjoy the exquisite taste of a small but very useful berries.
The huge benefits of blueberries for the health and the best recipes for blueberry jam at home for the winter. Raw blueberry jam - the most useful (not boiled).
The benefits of blueberries, so small, but so valuable
Blueberries are a source of vitamins and gourmet delights
During the global computerization, more people are constantly sitting at a computer. Their eyes become red, dry, more and more frequently appear cramps and eventually vision will deteriorate. Many doctors advised to drink a variety of vitamins and supplements to maintain vision.
But it is worth remembering the small forest doctor - berry blue-black color, which is collected in late July, early August. Do not underestimate its positive impact on the entire body, as well as an unforgettable aroma of forest and unique taste. In the Slavic peoples were composed many legends and tales about this berry, about its healing properties, and the Druids added blueberries in love potions.
Making summer harvest of this fruit, you get not only a set of essential vitamins (ABE C and PP) for the view and the body, as well as a set of trace elements: iron, potassium, magnesium, calcium, organic acids and pectin. But the possibility of the long winter evenings enjoy the exquisite taste of blueberry jam.
Gather blueberries better hands in dry weather. Then the berries are washed, to remove fallen leaves and debris, a little dry. The ripe berries, the less need of sugar for making jams.
Here are a few recipes for blueberry jam to help improve your health and get a real pleasure.
Recipe 1. Raw blueberry jam - the most useful (not boiled)
For those who do not have time and who wants to keep a maximum of useful properties of blueberries.
1 kg of ripe blueberries need to take 1 300 kg - 1 400 kg of sugar, the juice of half a lemon middle. Prepared berries to grind with sugar (it is possible through a meat grinder, blender or other improvised means).
Add lemon juice and pour into banks, pre-sterilized. This type of crude jam must be stored only in the refrigerator.
Recipe 2. Delicious blueberry jam for the winter
Not always in the refrigerator has enough space to store the jam, and wants to be enough until the next season.
1 kg of blueberries take 1, 000 kg -1, 200 kg of sugar. Prepared berries to pour into the tank and fill with sugar 2/3 part sugar. Let stand for a few hours the berries to release the juice from the berries.
Then you need to take part and crush berries, you can do tolkushkoy for potatoes, but if you want to have in your jam all the berries were tselenkie, then leave so.
Dishes with berries should be put on the stove, add the remaining sugar, bring to a boil over low heat, all the time, do not forget to stir it. Then remove and cool to a temperature of 40 ° C, and then again put on fire and bring to a full boil.
For the third time in a jam you need to add a small amount of a natural thickener to a thick consistency, you can also add a pinch of cardamom. After boiling, the jam pour banks and roll for the winter.
This jam will be kept throughout the year and maintain a healthy body and a sharp eye.
