Spanish Quince jelly
My family has a house in the mountains near Madrid and it is where we all congregate every Christmas. We are completely spoiled in that you only have to walk out of the house to come across wonderful natural ingredients: mushrooms, asparagus, thistles, game, fish, nuts, wild fruits and berries. As you may well imagine I’m very used to cooking with all of these wild ingredients and Christmas is a great time for making preserves for the year ahead which are shared between all the family members. So, back to the point, here is my foolproof recipe for quince jelly.
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Easy Quince Jam / مربى السفرجل السهلة / #Recipe177CFF
Ingredients :
2 big quince fruit about 4 cups
2 cups sugar
3-3 1/2 cups water
1/8 tsp citric acid or 1 to 2 tsp lemon juice
Steps:
1-Wash, core and seed quince. Don't peel the fruit.
2-Cut into small and thin pieces. The 2 quince yield approximately 3/1/2- 4 cups.
3-Add water and chopped quince in a medium pot over low-medium heat.
4-Boil and cook until the quince pieces are tender a little.
5-Add sugar and continue cooking over low-medium heat.
6-Add citric acid or lemon juice and continue cooking until the syrup gets thick and the quince pieces are very tender.
7-Continue cooking until the jam reach the consistency of your liking. Some people like the syrup to be very thick and other like it to be thin. The color of the fruit will turn to orange and translucence then the jam is ready.
8-Cool down then store it in a clean jar with a lid then refrigerate for long life storage.
9-You may process the jam in the food processor to have a paste jam consistency like.
Enjoy :)
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Quince Jam Recipe | One of the most delicious and popular jams
Today, We're going to recipe HOMEMADE QUINCE JAM. Watch to learn A One of the most delicious and popular jams and don’t forget to turn on your notifications! ^◡^
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New experience of cooking
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*Quince Jam, one of the most delicious and popular jams, which is part of the sweetness of the jam from the taste of the fruit itself
*This delicious jam, in addition to having a very good taste, has a very beautiful color and glaze.
* Quince Jam is rich in fiber. It provides the body with simple carbohydrates while not containing harmful fats and cholesterol. Compared to other jams, Quince jam has fewer calories and is suitable for those who suffer from constipation. In addition, it has miraculous sedative properties.
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Ingredients:
2.5 kg Quince
2 kg Sugar
4 CUP Water
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Author: HD.Padashi
Channel: FOOD A-Z
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#FOOD A-Z #FoodA-Z #FOOD_A_Z #JAM #Food.A_Z @Food.A_Z #Food #QUINCEJAM #QUINCE
Quince Fruit Jelly made without gelling sugar - Quince Jelly Recipe
Quince Fruit Jelly made without gelling sugar - Quince Jelly Recipe
Recipe for about 2 jars / about 700g
(260kcal/100g)
Ingredients:
4x Quince (ca. 1000g)
1L Water (1000g)
2 Cup Sugar (350g)
4 Tbsp Lemon juice (25g)
Preparation method:
- Wash the quinces thoroughly under running water with a brush.
- Cut the quinces in half, remove the fly, stalk and any rotten spots and roughly chop them and put them in a pan.
- Bring the quinces to the boil with 1L of water in a pan with a lid and then cook on a low heat for 1h with the lid on.
- Do not open the lid after cooking and leave the pan at room temperature for 24h.
- After 24h, bring to the boil again and cook on low heat for 30min without the lid.
- After 30min, drain through a fine sieve into another pan.
- Boil down the juice with 2 cups of sugar and 4 tablespoons of lemon juice for about 20min on high heat.
- Remove the white foam every now and then with a skimmer.
- Boil down until the juice thickens and gets a nice golden / dark yellow to red colour, surely goes 20min+.
- As soon as the juice is thick enough, pour some juice onto a small plate and spread it out, the juice should thicken immediately and only flow slowly.
- Skim one last time and pour into very clean jars sterilised with hot water and seal immediately.
- Cover the jars with a kitchen towel and leave to cool completely.
Notice:
- The cooked quinces can be passed through a food mill and used in a variety of ways as quince mousse.
- Do not boil down the juice too long at the end, otherwise the jelly will turn dark brown and taste a little like caramel.
- If the jelly does not gel after it has cooled down, boil it down for another 5 minutes and bottle it again.
- If you want to be on the safe side, you can also use gelling sugar, which takes less time to boil down at the end and gives you more jelly at the end.
Quince jelly tastes best on bread with butter on Sunday morning :D
It can also be used in many ways in autumn dishes such as red cabbage, sauces for venison or desserts.
Preparation time: 20min
Cooking time: 1h 50min
Start to Finish: 30h 10min
Shelf life:
The quince jelly can be stored unopened and unrefrigerated for at least 1 year.
Opened, it can be kept in the fridge for 3-4 weeks.
As long as it is not mouldy it should be ok :D
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Easy Quince Jelly Recipe - homemade, tasty and ideal with cheese!!
You'll only need 2 ingredients for this easy Quince Jelly recipe and it makes a small batch of jelly - about 4 or 5 small jars.
Ingredients:
A bunch of Quince fruits (I used about 30 from a local quince bush - so you have about 1.5kg of chopped fruit)
900g granulated sugar
A squeeze of lemon juice (optional)
There is no extra pectin needed! Cooking time varies according to the time taken to make the quince soft - and the time taken to set the hot clear liquid.
Please subscribe to my channel for more cool videos - and let me know how yours turned out in the comments!
PS: if you like cherries, you're going to LOVE my cherry jam recipe! youtube.com/watch?v=JxfId5rf0U0