Grated quince jam - how to cook thick quince jam for the winter is tasty and simple.
This recipe for quince jam can be easily prepared by even the most inexperienced housewife, since its preparation will require a minimum of time, and the cooking process is not difficult at all.
How to make grated quince jam.
We take ripe and undamaged quince fruits, which must be washed thoroughly. Then we cut them into 4 parts to make it easier to remove the seed nest, and grate the prepared quince pieces on a coarse grater.
We weigh the grated quince. Place 1 kg of this mass in a saucepan and add 4 glasses of water.
Boil the quince in water for about half an hour, then gradually add 2 kg of sugar and cook the jam over low heat until tender. We determine the readiness of the jam by testing the drop. If a drop of hot jam hardens quickly and does not spread on the plate, it can be removed from the heat. The finished quince jam has a beautiful dark pink color. It is simply impossible to convey the aroma through a computer.
Pour the hot jam into clean, ready-made jars and roll up the lids.
When the jars have cooled, they must be taken out into the cold for further storage. If it is not possible to keep jars with the preparation in the cellar, they can be placed in the refrigerator on the bottom shelf. Thick quince jam is so tasty that jars of it won’t last long in the refrigerator, and space will quickly become free.
Quince jam is an excellent independent delicacy that would be appropriate to use during tea drinking.In addition, quince jam makes delicious fillings for pancakes, pies and other flour and confectionery products.
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