Today we speak of quince jam, also known as quince.
Needed:
Needed:
-
Quinces mature (Picture) -
Sugar -
Lemons .
Proceedings
If the fruits do not give off any odor of chemicals, which may have been used for storage, put the quinces to cook as they are, otherwise, proceed to peel ( elimination of peel). The latter is somewhat problematic because the fruits are very tough, so it is good at the time of purchase, the fruit and smell good in bad odor, the purchase. Wash the fruit before putting it in a pot big enough to hold about 8 large fruit. Add water to completely dominate the fruit and start cooking. Check the degree of progress of the firing, stabbing a fork in the fruits. When a fork penetrates easily, the cooking is done. Be careful not to be fooled by the stalk of fruits that is very hard even after cooking. Been cooked, remove the fruit and let it cool, but not completely. This measure should be taken because the fruits, after being separated from the core, must be passed with the mill in order to obtain a homogeneous pulp. If you have a mixer, it is best to mix the pieces of fruit with that equipment, so as to facilitate the operation described above. Obtained the pulp, weigh it and put it in a pot of suitable volume. Add 100 ml of lemon juice and bring the mass all'ebolliszione, stirring constantly. Other lemon juice (200 ml) should be ready to use it after cooking. At this early stage, we must try to eliminate as much water as possible to avoid having to cook, then the mixture for a long time. Adding to the mass of an equal weight of sugar, adjusting the flame at first slowly and then to be increased. During the cooking operation, do not stop stirring because there is a danger of a mass of browning on the bottom of the pot. As soon as the fruit mixture begins to boil, wait 5-10 minutes, take a sample, cool it quickly and observe their consistency. If it is fairly viscous and extinguish the fire. Now you are ready to pay the quince in the appropriate molds. If you do not have aluminum or terracotta tiles - the latter famous the Caltagirone, of which possess some dating back to the 800 - to use the cups for the fruit salad. Put in each mold, about 5 ml of lemon juice squeezed in above and then, with a ladle, colarvi boiling the quince. Put the panels to rest for 48 hours before throw, pulling, first with his fingers, the edges of jam into the center of the panel. As soon as the jam breaks away from the edges, put the tile upside down and drop the jam on the palm of your hand. Place the jam in a big pot, or on a tray, which was placed baking paper. Put the quince to air dry. The time required for drying depends on the latitude in which we work and the chance to put the jam in the open air to dry, preferably in the sun. In this case, be careful on drill wasps! In cold climates it is favored by home heating. If you have furniture high (greater than 2.5 meters) put the trays with jam on them to dry. At worst, pezzattura large enough, it takes about a couple of months to completely dry it, which is manifested by the appearance of a layer of sugar on its surface.
Caution: If there is was an error of assessment, the consistency of quince cooked, can cause mold problems in it. In this case, fear not. Put the quince in to dry the panels themselves. The mold can also be done several days later. Even after a month or more. Finally, protect, during cooking, hand and arm splash of jam that occur due to the boil. Taking into account that the temperarure the fruit mixture is well above 100 ° C. If you have done good, that's it!
