Winter (according to the availability to us northerners) quince jam, the recipe of which is set out in the monograph 'Recipes from cookbooks of the Pushkin-Gannibal family'. On behalf of a person who has already known, I envy you, those who touch this ancient tradition for the first time. Because anticipation is more tempting! I cannot show myself the pleasure and refrain from preserving the author's style. So don't be surprised. And one more thing: this delicious jam is highly boiled down, it will also take time, patience and attention, so count on it. Happy jam day, dear Cookpad! #cookpad4
Ingredients: quince, sugar, Juice of 1 tangerine
Cooking method:
The weight of the already clean product is indicated, i.e. pieces. Peel and cut the quince and sprinkle generously with citrus juice. Preferably tangerines or oranges. This is necessary because quince darkens faster than cutting an apple or avocado.
Next, you need to pour the mass with boiling water and leave until the water cools down. And so three times: poured, waited for cooling, drained the water, poured another portion of boiling water, waited again drained.
For the third time, drain the water into a bowl where the jam will be cooked. With this water (she bathed the slices with us, covering them completely) and sugar, boil the syrup, with the use of a pound of quince - a pound of sugar (in equal parts). So far - only syrup, without quince. It boiled, the sugar dissolved, stirring, hold on low heat for 3 minutes.
After that, combine quince slices with syrup and cook until cooked, tasting. It is necessary to stir periodically. This takes approximately 1.5 hours. And when the jam becomes amber in color - this means that the jam is ready and it should be eaten to health. In addition to color, an indicator of readiness is density. This jam can be used as a filling for perfect pies.