Jam from Japanese quince is a simple treat

Sometimes you can find on sale a fruit that looks and smells like quince, plus everything has the same tough consistency. What is it? This is Japanese quince - small fruits, which are also edible and useful. Their taste is almost identical to ordinary quince, and they can be used in the same way.

Many do not know what can be cooked from these fragrant fruits. One of the good options is jam from Japanese quince. How to make it at home?

Remember that Japanese quince, like traditional quince, has astringent taste and hard flesh, but it has a very pleasant aroma even after heat treatment. Therefore, you can use it for cooking both without additives, and in combination with apples. To make jam from Japanese quince was more tender, the fruits for it are best collected after frost.

The secret of delicious goodies

In order to get a good result, you need a thickener. Today practically in all shops it is possible to find pectin for jams and its substitutes. Using a thickener will allow you to prepare a jam with less sugar. If you can not find it on sale or prefer very sweet desserts, you can prepare a delicacy only with sugar, but its quantity will be much more.

So, jam from quince of Japanese - the recipe of preparation:

Ingredients:

- 2 kg of Japanese quince (one or mixed with apples);

- 3 pcs. Star anise;

- about 2 liters of water;

- 2 bags (50 g) of pectin powder (or any other jam thickener) mixed with 600 g of sugar (or 450 grams of sugar for every 600 ml of liquid).

Preparation

You need to cut the fruit large . Be careful, since the pulp of the quince is very stiff. Fold the chopped pieces into a large saucepan with anise and pour with water - it is recommended to use 2 liters. Cook until the quince pieces begin to fall apart. This usually takes about one and a half hours. Then mash the fruits with a potato press and pour into a colander with gauze lined on the bottom. Tie gauze to a knot and place it in a large saucepan. Let the jam from Japanese quince flow down during the night.

Do not give in to the temptation to squeeze out the contents of the nodule, it should drain approximately 1.5 liters of liquid by itself. Bring the liquid to a boil and add pectin mixed with sugar. Cook for 1 minute and pour into sterilized jars. Hold the containers upside down for ten minutes. Such jam from Japanese quince will be stored for about a year. After opening, keep the jars in the fridge and use for a week.

Another option

In addition, if you want to make jam with pieces of fruit, and not like jelly, you can use a different method. This is also quite simple! When you add the quince into the water, immediately enter sugar and a thickener. Continue to cook the mixture until the pulp becomes clear, and the syrup does not reach a gel-like consistency. At this stage, you can say that the jam from Japanese quince is completely ready for use. Remember that as the syrup thickens, it should be mixed as carefully as possible to avoid sticking to the walls of the pan and burning.