How to cook marmalade from quince at home

The content of the article

1 Step-by-step instructions for making marmalade
2 How to make marmalade in a slow cooker?
3 Video: quince marmalade recipe

The onset of autumn, though not everyone perceives with joy, however, this time is famous for harvesting, and, consequently, the preparation of a variety of home-made preparations. It was at that time that the fruits of the unique and at the same time cheap fruit - quince were ripe. Not everyone knows what to do with such a crop. At the same time, blanks made of quince for the winter are a real find, since you can make compotes, jams, jams and various fillings for baking from it. In addition, even marmalade can be made from quince, and without adding thickeners.

Cooking marmalade from this fruit is very profitable, because the process does not require large expenditures. As a result, you will always have something to serve for tea when guests arrive, and besides, this marmalade can also be used as a snack. From the Portuguese language, the word quince translates as "marmelo", so that fate itself ordered to prepare a delicacy from this fruit.

Step-by-step instructions for making marmalade

To cook homemade marmalade from quince, you have to tinker a little. First you need to prepare all the ingredients:

Quince. It will be enough 1.5 pounds of fruit.
Sugar. Here it is necessary to take 1300 grams.
Water - 1 cup.
Half a lemon. Or you can use citric acid instead.

Fruits are best to choose ripe, but not had time to spoil. Rinse thoroughly before cooking. Then you need to remove the fluff that is on the surface of the fruit, it will not be useful to us. After removal, the fruit should also be rinsed well. After that, you can begin to remove the peel. This part can not be discarded, because the quince peel turns out a great compote.

After the fruits have passed the stage of purification, they must be boiled, then removed from the water, cut into smaller pieces and pour the remaining broth. Next you need to take a lemon, grate the zest and squeeze the juice out of it. Pickle and juice are also poured to the fruit and set on the fire to cook. It is best to cook a quince in the pelvis. After the fruit is soft and melted, you can pour sugar into the container.

Boil the mixture must be within one hour, while often stirring with a spoon. Like jam, marmalade must be sure to ensure that the fruit is not burnt, as their taste is completely unpleasant. After an hour you will notice that the welded mass has become thick and similar to mashed potatoes. Then you will need to turn down the heat or turn it off altogether to boil the mixture to such an extent that it is really possible to make marmalade from it. The cooking process can be done in several stages, it is better to use non-stick coated dishes for cooking.

At the end of cooking it is necessary to prepare a special form, the bottom and walls of which need to be covered with baking paper. It is in this form that the mass is placed, and one should not wait until the mass thickens. In this form, the mass is left and dried. It is necessary to bring the mixture to the state when it takes the consistency of marmalade. The process of transformation of fruit puree into marmalade can take a lot of time, as a rule, up to 2 days. For quicker thickening, you can remove the form from mashed potatoes in the fridge. Then, after the mass finally hardens, you can cut the marmalade into pieces and sprinkle or roll in powdered sugar.

Japanese quince for the winter: cooking recipes

How to make marmalade in a slow cooker?

The main advantage of using the multicooker to create marmalade is convenience and speed, it will take only 35 minutes. The recipe of the treat in this case will differ slightly, the following ingredients will be required for preparation:

quince - 1 kilogram;
sugar - 1 kilogram;
vanilla - 1 pod;
water - 1.5 liters.

Before cooking, the fruit must also be cleaned, washed and dried. Then you should carefully cut the quince into 4 parts, removing the core. Further, the quarters are cut even smaller, preferably in small cubes. Pour water into the slow cooker and turn it on to the cooking mode. As soon as the water boils, chopped fruit is sent to the bowl. Cooking quince 20 minutes, you need to drain the liquid, dry and cool the fruit, and then make them puree. Next, the resulting mass is sent back to the slow cooker, adding sugar and vanilla to the same place. The mixture must be boiled for another 25 minutes in the mode of milk porridge. It is very important to ensure that the mash is the desired thickness, not liquid and not solid, and also so as not to burn.

At the end of the preparation, the mass should be put on the parchment and left to dry for two days. After that, the resulting marmalade can be cut into cubes or diamonds and roll in powdered sugar.

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