Quince jam
It's the perfect time for quince, I've been wanting to update my recipe for a long time, it's fate today :)
I am one of those who do not like quince jam very sweet, many people put 1 kilos of sugar in 1,5 kilo of quince, but the taste of the jam made in those sizes amazes me.
That's why I cook my jam using less sugar. Of course, at first, I was worried that it would be watery because I cooked jam using less sugar, but the result was not as I feared. We had enough jam for the whole winter with its consistency and sugar in place…
The consistency of the quince may vary depending on the type, but remember that the quince jam becomes more viscous as it cools. For example, the first photo is of tiny, hard quinces that I collected from the roadside with my own hands. The second is the quince bread I bought from the market. In other words, although the same amount is the same size, there are variations in their consistency and color.
You can understand the consistency of the jam by dripping the juice on the cold plate as in the video.
Quince has softened well, but if your jam remains watery, do not panic if it does not reach its density. Close the lid of the pot and let the jam you take from the stove rest in the same pot overnight, your morning jam will be prepared as you wish :)
Love…
Ingredients for Quince Jam Recipe
- 1,5 kilos of quince
- 1 kg + 1 glass of granulated sugar
- juice of half a lemon
- 7-8 cloves
- 4 water glass of water
- quince seeds
How to Make Quince Jam Recipe?
- First, wash the quinces, peel them and cut them into cubes.
- In order to prevent the quince you cut into cubes from darkening, put them in the lemon water you prepared beforehand.
- Take the drained quinces in a large steel saucepan, add water and cook on medium heat until the quinces soften slightly.
- Add sugar, quince seeds and cloves to the softened quinces without pouring the water.
- Stir gently until the sugar dissolves and simmer on low heat until it thickens.
- Add the juice of half a lemon 5-6 minutes before taking it off the stove.
- Let your cooked jam cool down and after it cools down, divide it into dry jars and close the mouth tightly.
Although your suggestion to open the whistle is a bit dangerous, it may be bad for someone who does not keep the time. The most guaranteed method for this; After the cooking process is finished, it can be opened safely when you take the pot and wash it under the cold water fountain for 20 seconds with water to come down from the top, then turn on the whistle to the end and provide the air outlet.
Adding sugar gave the corn a great flavor, thank you.
There are mostly uneasiness in the use of pressure cooker…
What you need to know is quite simple.
1- Pressure cooker accidents are caused by productions that do not comply with the standards.
These are the pots with oval lids, which are first inserted into the pot and then locked, they cannot be called a pressure cooker. If there is a rubber gasket on the cover, it is the right product. there is no need to worry.
Make sure to choose well-known brands…
2- The water in it does not evaporate and disappear, so be careful not to add too much water…
3- When you start the cooking process with rapid fire, when the pressure gauge reaches the point you want, turn it down. The indicator needs to stay stable, pay attention to this and adjust the fire setting.
4- Be sure to keep time (I start the time as soon as the pressure bar comes out.)
It can affect the cooking for one minute less or more.
5-When the cooking process is finished, you can hold your pot under cold water with peace of mind.
The steam inside will condense and there will be no pressure left. (It will draw air from outside, and you will hear this sound. (Before opening the door, open the steam evacuation slightly, you will see that no steam comes out.
No need to be afraid, take advantage of these blessings. take it easy.