Quidonia jam recipe. Tea with quince

Quince is a fragrant fruit similar to an apple. Culinary uses are very diverse. Preserves, jams, salads and even marmalade are made from quince. The value of the product is great because the antioxidants contained in the composition help a person relieve stress, maintain beauty and youth. Quince compotes are a good expectorant for respiratory diseases. For toxicosis, it is used by pregnant women as an antiemetic. When raw, the fruits are practically inedible, as they are very hard. Therefore, you need to know how to cook them.

Salad with fried quince and duck

This exquisite salad could well be the beginning of the most romantic dinner. We suggest not to wait until February 14, but to seduce your better half with it right now, during the peak of the quince season.

What do you need:

1 large quince or 2 medium ones

1 large duck breast fillet

1 small pomegranate

150 g mixed lettuce leaves

juice and zest of 1 orange

1 tbsp. l. red wine vinegar

salt, black pepper

What to do: 1. Wash the quince with a brush, remove the core, cut the pulp into slices 1 cm thick.

2. Cut the duck skin crosswise and season the fillet with salt and pepper. Place in a large frying pan, skin side down, and render fat over low heat for 10 minutes. Place the fillet in a baking dish, skin side up, and bake at 160°C for 7-10 minutes.

3. Place quince in a frying pan with duck fat and fry until golden brown.

4. Squeeze the juice out of a quarter of the pomegranate and remove the grains from the rest. Mix vinegar, pomegranate and orange juice, salt and pepper.

5. Place lettuce leaves on plates, place quince and thinly sliced duck breast on them. Pour over the dressing and sprinkle with pomegranate seeds.

Comments

cool combination with quince

Yes. Delicious. Try

For me, too, quince is a strange ingredient. The salad looks elegant and very appetizing, probably just right for New Year’s Eve!

I’m lazy, take a sweetish but strong apple, it will be just right

Thank you, Lorik! I'll try

Very much so. Very tasty and interesting. Try with TYblok. But with quince, of course, the taste is different.

Naturally, different. . this is from a series of fish and hare recipes

Nope. You're the only one who doesn't have quince. This is some kind of Chinese omission)))

But we have shiitake, inokitaki, muer, and eringi mushrooms.

and we have fly agarics. Very good)))

And raccoon fish. oh, bunnies.

I love this salad. We only have quinces during the day, so I make it with an apple.

Pumpkin marmalade

Dishes made from garden weeds

Ingredients: ✔ 3 kg pumpkin ✔ 2 liters of water ✔ 8-10 tbsp. tablespoons vinegar ✔ 2 kg sugar ✔ 4 cloves ✔ 1/2 teaspoon cinnamon

Making pumpkin marmalade : Peel the pumpkin and remove seeds, cut into small pieces and cook with cinnamon and cloves. When the pumpkin becomes soft, rub it through a sieve, add sugar and continue beating until the marmalade begins to separate from the walls of the dish. Pour in the vinegar and cook for another 15 minutes, stirring. The marmalade is considered ready if a small piece of it, taken on a plate, does not spread. It will be much tastier if you cook it not in water, but in fruit juice - cherry, grape, apple, plum, currant, etc. Cool the hot marmalade, keep it open for 2-3 days (preferably in the sun), and then tie it with parchment paper and store in a cool place.

Egg – 1 pc. Pumpkin – 250 g Sugar – 1/3 cup Citric acid – on the tip of a knife Condensed milk without sugar – 1 can Gelatin – 10 g

Grate the peeled pumpkin on a coarse grater and bake in the oven. Place the gelatin to swell in a small amount of water (3 tablespoons). Dilute the swollen gelatin in a small amount of hot concentrated milk. Beat the egg with sugar, add stewed pumpkin and citric acid. Add 1/2 can of concentrated milk and 2/3 of the gelatin solution in milk into the prepared mass. Pour the jelly into tall crystal glasses, greased with vegetable oil, garnish with orange slices and cool. Try to fill the glasses about 1/2 full. After the jelly has hardened, add another milk layer on top, after diluting the remaining gelatin solution with the rest of the concentrated milk.

A tasty and healthy recipe, because... no heat treatment. Take 1 kg of peeled pumpkin and 2 large thick-skinned (real) lemons, grind them in a food processor, add 1 kg of sugar. And put it in jars. Done, you can drink tea!

1 kg pumpkin, lemon (1 or 2 small), 1 kg sugar. Cut the pumpkin into small pieces, rub the lemon (it is better to remove the seeds), pour hot syrup over it all, let it brew for 10 hours. After cooking, boil 3 times for 2-4 minutes and leave until cool. Syrup: For 1 kg of sugar, about 200 g of water, dissolve, bring to a boil

1 kg pumpkin 1.5 kg sugar 2 glasses of water

Rub the peeled pumpkin and add 750 g of sugar and put it in the refrigerator for 3 hours. Boil the remaining 750 g of sugar with 2 glasses of water. Add the mixture from the refrigerator to the syrup; bring to a boil, stirring and leave to cool. Repeat cooking 3 times. The last cooking is up to 15 minutes, during which add vanilla, citric acid and cinnamon to taste.

For 1 kg of peeled pumpkin or zucchini 2 oranges with peel

Grind in a food processor, add 1 kg of sugar and cook for 20 minutes. Remove and cool. Cook for another 10 minutes. Add 2 teaspoons of citric acid. Cook for another 10 minutes. Cool and put into jars, it turns out 4 - 750 grams. jars of jam with a wonderful orange scent.

The following varieties are suitable for soaking apples: Antonovka, saffron, Slavyanka, etc. We soak the apples in a large saucepan or wooden barrel. It is good to use sterile large plastic bags. Picked apples should sit for 7-10 days before urinating. Then be sure to wash the apples thoroughly, let the water drain and place them in rows. Fill each row with pumpkin juice. Pumpkin juice: wash the ripest and preferably sweet pumpkins, cut them into pieces (remove seeds), put them in cast iron or a saucepan, add a little water (so as not to burn) and cook. Then knead well and pour this juice over the apples. Place a clean cloth on top and a wooden circle as a weight. Apples do not darken when you take them out, and if there are seeds in the fruit, the taste does not deteriorate.

For a 0.5 liter jar: peel 2 quindonia apples, cut into slices and put in a jar. Cut the pumpkin into 1.5..2 cm cubes and pour into the same jar to the top. make syrup: for 1 liter of water 0.5 kg of sugar. Pour hot syrup over the pumpkin, sterilize the jar for 10 minutes (do not overdo it!) and roll up. The compote should sit rolled up for at least a month so that the pumpkin is saturated with the smell of quince. Before serving, you can separate the pumpkin from the quince - the effect is especially strong if the pumpkin was marbled - yellow with light veins in the flesh and did not soften during sterilization - then it is difficult to distinguish it from a pineapple. what is quince, dwarf Japanese mountain quince, scientific name Chaenomeles quince or Chaenomeles japonica. This is a low creeping shrub; it is increasingly used in our country for landscaping public gardens. the fruits ripen late in autumn, the apples are the size of a large plum with a characteristic quince smell and are just as hard. if you cut them and add sugar, they give a lot of juice (syrup) and turn into candied fruits, which, in principle, can be used in cooking instead of lemon zest.

1 kg pumpkin, 0.5 l 6% vinegar, 150-250 g sugar, cloves, cinnamon. Peel the pumpkin, cut it, boil until half cooked. Prepare a marinade from vinegar and sugar, boil, put pumpkin in it, boil for another 7 minutes. Leave for a day. Then drain the marinade, bring to a boil, pour over the pumpkin. Repeat the procedure 4 times until the pumpkin softens and acquires a brownish color. Cool the pumpkin, put it in jars, and tie it with parchment. Keep refrigerated. An excellent side dish for any main course.

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Recipes from country weeds

Vitamin treat

The combination of walnuts and quince slices allows you to make a delicious dessert that will appeal to adults and children. The composition is rich in vitamins and beneficial substances. Especially valuable during epidemics of viral and infectious diseases.

quince - 1 kg;

granulated sugar - 1 kg;

filtered water - 350 ml;

walnuts - 100 g.

The process itself is as follows:

Wash the main ingredient, cut into 2 parts and remove the seed box. Chop into slices and place in an enamel container. Pour over boiling water and strain through a sieve. Set aside.
Let's move on to preparing the syrup. To do this, pour the required amount of liquid into a separate container, bring to a boil and add sugar in small portions while stirring regularly. Reduce the heating temperature to a minimum and boil the syrup for 10-15 minutes.
Dip the slices into the prepared sweet syrup and heat for another quarter of an hour. Be sure to remove foam from the surface. Remove from heat, cover and leave as is on the kitchen counter for 3-4 hours.
Sort and peel the nuts. To prevent the preserves from souring, you need to fry them a little in a dry frying pan and then cool them. Grind with a knife or blender. Add the prepared ingredient to the slices, mix, put on the stove and cook for 5 minutes 3-4 times, taking a break of half an hour.
Place in clean, sterile jars and seal tightly. After cooling, store in the cellar.

Quince jam - 7 most delicious recipes for the winter

Autumn is the time to prepare quince jam so that you can organize family gatherings and tea parties in winter.
There are a huge number of preparations from this fruit: jam, marmalade, confiture. Quince is a close relative of apples and pears; in the Middle Ages, the fruit was considered a symbol of love, marriage and fertility. Today I want to share my favorite jam recipes, they are amazing, have a captivating fragrant aroma and wonderful taste.

From time immemorial, fruits have been subjected to heat treatment, since in their raw form they are hard and have sourness; we use it for tea along with lemon, or instead of it.

But most often we make jam, which is very beneficial for the gastrointestinal tract, strengthens the liver and stomach, improves digestion, reduces cholesterol in the blood, and contains a large amount of fiber.

Hard fruits, when subjected to heat treatment, acquire softness, delicate aroma, amber color, and sweetness. And when combined with other ingredients, it turns out fragrant and incredibly tasty.

Amber quince jam in slices with walnuts - Azerbaijani recipe

A very interesting taste is obtained if you combine fruits with nuts. Although quinces are not sold everywhere here, I try to make several jars of the fragrant delicacy with nuts. I use walnuts, they are common in our area.

This is an interesting taste that cannot be confused with anything else, rich, amber, the slices are whole, beautiful, and do not become soggy when cooked.

Ingredients:

2 kg. quinces
1 kg. 200 gr. Sahara
200 gr. walnuts
juice of half a lemon

We peel the fruit from the skin, remove the middle, cut it out along with the seeds. Cut into slices. Sprinkle with granulated sugar and leave for 2-3 hours. But before that, mix everything well.

For every kilogram of quince you need to take 600 grams of sugar, and for 2 kg of fruit 200 grams of walnuts.

In fact, you can cook with almonds, or cashews, or pine nuts, we have a lot of walnuts, so I use them. I fill the nuts with warm water and leave them on the table.

We steep the nuts for 2.5 hours, leaving them at room temperature. Thus, it will give all its bitterness to the water, and it will turn brown during the incubation process.

Then salt the water from the nuts and rinse them with cold water.

I put all the peels in a saucepan, add a glass of water, cook for about 5 minutes, leave for 1 hour. Then you need to strain, putting the skin on a sieve, and put a bowl down to drain the liquid.

Pour the liquid that has formed into the slices, in a couple of hours they will release juice, and you can cook. We put them on the fire and wait until they boil. Then reduce the heat and simmer on low.

I cook the slices for 2 hours, then only on minimal heat, everything should barely boil.

After 2 hours have passed, the water evaporates and the pieces become a beautiful amber color. Now is the time to add the walnuts and the juice of half a lemon.

We use lemon juice from fresh fruit, not purchased, and especially not from packs, under any circumstances.

Now, cook for 7-10 minutes and pour it into sterile jars. To prevent the jar from bursting, place a spoon in it. Boil the lids and roll up the lids.

This is the kind of delicacy you get in 10 minutes, look how beautiful it is, slice by slice, and how gorgeous the color is, and how fragrant it is, you just can’t describe it.

To preserve the taste of your favorite fruit for a long time, try making this delicacy. If you treat your guests to it once, they will be delighted and ask you for the recipe. I also once tried it from a friend and took the recipe for myself.

The nuts come out with a sweet, sticky caramel, and the slices are somewhat similar to candied fruits in caramel. It's worth a try.

Quince jam with lemon: the most delicious recipe

Quince itself, in my opinion, is a bit bland, but if you diversify it with citrus fruits, the taste is somehow transformed, becoming brighter and richer. Every year I prepare different recipes, try different options, but it tastes best with citrus fruits, as well as star anise and cinnamon. But all these spices are not for everyone.

For example, I tried it at a party with star anise, it was very spicy, I liked it, but when I noticed that not all guests appreciated this version, I concluded: it’s not for everyone.

Ingredients:

1 kg quince
1 kg sugar
300-400 ml water
1 lemon

The fruits must be thoroughly washed and dried, cut into 4 parts, remove the core and seeds, cut into slices, each part into 4-5 slices.

Place the slices in a saucepan and sprinkle with sugar, do this in layers, a layer of fruit, a layer of sugar, leave for 2-3 hours to release the juice.

If the fruits are hard and unripe, there is little juice, then you need to add water. For this amount I pour 300 grams of water, ordinary clean water. If the quince is dry, you can reduce the amount of water to 100 ml.

Place on the fire, bring to a boil, and cook for 5 minutes, turn the heat to low, let it simmer slowly, not violently. After boiling for 5 minutes, let it cool and you will see how the slices become hard.

We do this 3 times, put it on the stove, bring to a boil, boil for 5 minutes, reduce the heat and cook for 5 minutes, cool. I hope the principle is clear.

Before boiling the jam for the last time, you need to add lemon to it, it will add aroma and piquancy. It needs to be washed well, cut in half, and cut into slices.

Place the slices over the entire surface, boil for 5 minutes, and mix everything carefully.

The finished delicacy must be poured into prepared sterile jars, roll up the lids (sterile) and turn over, be sure to wrap, and leave until completely cooled.

According to this recipe, the sweetness does not fall apart, the slices turn out beautiful and aromatic, be sure to try it, I’m sure everyone will like this deliciousness. You can while away the winter evenings with a cup of tea with such a fragrant delicacy.