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Most quinces are not suitable for raw consumption. They are hard and bitter due to their contained tannins. Quince jam is absolutely delicious.
There are many varieties of quince, but they are very similar.
The classic is of course quince jelly, but quince are also much for jam or jam, as it must be called today, used. The jam is much easier and faster to make. Besides, not everyone likes the jelly-like consistency of the jellies.
Harvest of fruits
Quinces are harvested when they are not quite ripe. The later they are picked, the more the naturally occurring pectin in the fruit breaks down. The best time to harvest is when the color of the fruit changes from green to yellow. Grassy green fruits do not have such good taste, even if they are ripened. If you harvest too late, the fruits turn brown quickly. If you want to keep them, you have to pick them shortly before maturity, then they are about 8 weeks preserved. For jam production but freshly harvested quinces should be used.
Preparation of the fruits
The quince fluff or fur must be thoroughly rubbed off with a coarse cloth. It contains the bitter substances. Then the fruit can be peeled. However, the fruits can also be used unpeeled. If you have that before, you can also brush the bowl vigorously until the fluff is gone. The brush must be quite hard, which can lead to small scratches on the shell. As a result, the fruit must be processed quickly, if possible immediately.
The quinces must first be crushed. The stems are removed. The core cases can be recycled. All quince pieces are in a pot. The fruits have to be slightly covered with water. Then they are cooked soft. It does not take long, about 30 minutes. The pieces of fruit are only simmered lightly. If they are soft, the water is poured off. This could be used for the production of quince jelly. The soft fruit pieces are swept through a sieve. The finer the sieve, the finer the pulp will be.
Now the gelling sugar comes to the pulp. Depending on the gelling sugar used (1: 1, 2: 1 or 3: 1), the amount of sugar must be measured. The sugar is mixed under the fruit pulp. Everything is boiled up shortly. It is necessary to be careful, the mass injected. It then needs to simmer for about 10 minutes. Then the jam is filled into the prepared jars, which must be closed immediately.
If you want to spice up the marmalade, you can add the marrow of two vanilla pods and about 20 ml of almond liqueur per kilogram of fruit.
The Gelierzucker in the ratio 1: 1 is the classic. If you like it less sweet, better use the 3: 1. There are also suitable for diabetics Gelierzucker. The gelling test is important so you know if the jam is getting firm. Add 1 to 2 teaspoons of jam to a cold plate. If the mass does not solidify quickly, you have to keep stirring.