I washed the quinces very well with the dish sponge to permanently remove the fluff from them.
I peeled them and removed the stalks.
I used the pulp for jam and jam.
Washed apples and I cut them into quarters.
I put the shells, quince stalks and apples in an 8 L pot and covered them with water.
I put the pot on medium heat and let it boil until all the ingredients started to pass, then I strained the juice through a clean gauze.
I measured the resulting liquid and added 1 kg of sugar to the liter of liquid.
The result was 3 liters of liquid.
Then I put the bowl with liquid and sugar on low heat, I added 2 cinnamon sticks, the juice of a lemon and I boiled, until it formed like a gelatin, about 4 hours.
During the cooking I chewed from time to time with a wooden spatula and I tried the consistency, putting a little liquid in a plate and letting it cool.
When I got the desired consistency I turned off the heat and put the hot pellet in the sterilized jars, closed the lids and put the jars in the oven for 5 minutes, then I turned off the oven and left the jars there until the next day when they cooled completely. .
The result was 6 jars of approximately 400 gr.
I labeled the jars and put them in the pantry.
A very beautiful colored coat came out!
Quinces are fruits rich in vitamins A, B and C, mineral salts and organic acids. In addition, it lowers cholesterol and prevents cardiovascular disease. Quinces also help the body eliminate toxic substances. The given fruits can be eaten fresh or in the form of jam, nectar, jam, compote or as a garnish for meat dishes.
Quince and apple peel
- 1 hour
- 40 / portion
- 1 kg of quinces
- 1 kg of apples
- 1kg of sugar
- 1 liter of liquid
- the juice of half a lemon
Quinces and apples are boiled together. After boiling, strain the juice obtained. To 1 liter of liquid add 1 kg of sugar and let the mixture boil. Add the lemon juice. Pour the hot pellet into jars and after it has cooled, close the jars tightly.
Quince Jam, Jelly and Quince Pellet - Autumn Recipes
Quinces are ideal fruits for jams, jellies and other autumn delicacies, especially for fine tastes, which prefer fresh seasonal flavors. Quinces make an ideal pair with apples or pineapple, so you can use these combinations for an even more delicious jam.
Quince Jam Recipe
• 5 cups of finely chopped or grated quince
• 1 kg of sugar
• 3 cups of water
• a lemon
Wash the quinces and peel them. Cut into cubes, or grate them, according to everyone's preference.
To avoid oxidation of the quinces, they can be sprinkled with a little lemon juice. This way the jam will turn yellow.
Put the water with the sugar to boil in a large saucepan. When it has bound like a syrup, add the quinces and let it boil over the allowed heat. The fire decreases towards the end, to obtain a well-coagulated sweetness. Squeeze the lemon and add the extracted juice.
When it's ready, the jam should stick to the spoon. Or you can put a spoonful of jam in the fridge to see if it hardens or needs to be boiled.
Meanwhile, prepare the jars for the quince jam. Wash well and put in the oven for 20 minutes in the oven. Remove with a towel because they will be extremely hot. Immediately pour the hot jam into the jars and place the lids. Turn the bottom up, and cover with a few thick blankets. Leave to cool for 1-2 days, then store in your personal pantry.
Quince jam can be served with a slice of toast with butter and a fruit tea in the morning.
Quince Jelly Recipe
• 2 kg of quince
• 2 lemons
• 800 g of sugar
Wash the fruit well to remove all the fluff from the quince peel. Wipe with a paper towel, first cut into four, remove the seeds and the woody part, and then cut into the desired cubes. Wash the lemons with warm water and squeeze the juice.
In a large saucepan, put on the fire with 2 liters of water the quinces, lemon juice and lemon peels left after squeezing. Bring to a simmer for about 2 hours. When the quinces have softened and started to crumble, remove the lemons. The puree obtained is passed through a sieve over which a gauze was placed, and left to drain. Do not press on the quince to obtain a clean liquid.
Weigh one liter of liquid and bring to a boil over low heat with the sugar. Leave for 15-20 minutes, until the mixture thickens. To check that the jelly is sufficiently coagulated, put a little on a cold plate and leave to cool. If it curls, it means it's ready. Take the foam and pour it into the previously washed jars with hot water. Put the lid on and keep it upside down for 20 minutes.
Quince Pelta recipe
• quince bark and stalks (left over from jam)
• 1 kg of sugar
The stalks and shells from 3 kg of quince are used. They are put in enough water to contain them, and left to boil until the stalks are softened and can be penetrated with a fork.
Strain through a gauze and the liquid obtained (1 liter) is boiled with a kilogram of sugar. Leave until a well-bound syrup is obtained. The pellet is poured while hot in jars and left to cool. It is an economical alternative to an extremely delicious quince jelly.
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Quince and apple peel - Recipes
Posted by Violet Postolache on October 28, 2010 in canned assorted quince jam with pickled apples quince jam recipes for sugar chamber | Comments: 25
Did you make quince jam and you have a lot of stalks and shells left? Don't throw them away, you can make them into a delicious quince skin.
bark and stalks from 3 kg quince
1 kg of sugar
Method of preparation
We put the peel and the quince stalks to boil with enough water to cover them.
Let them boil until the stalks have softened well and the fork enters them easily.
We strain the resulting juice through gauze and put it in a saucepan. Add 1 kg of liquid to 1 l of sugar and let it boil until the syrup binds. Be careful not to boil it too much because it will harden.
Put the hot pellet in jars and let it cool. After it cools it should look exactly like a jelly.
Share if you like:
How beautiful it looks. I've never done.
a wonderful quince pellet! My mother used to do it when I was a child
vaiiiiii, how good and beautiful this thing is for my mother as well. And your photos convinced me to try it too. The only problem is that I don't make quince jam so that I have a place to keep my stalks and shells. but maybe.
Smaranda, you don't need to eat quinces before you can organize yourself like this: first you make a quince dish from 3-4 large quinces (the equivalent in smaller quinces you appreciate), and with the stalks + peel from 2-3 of the food do the pelteaua. The food is for 4 servings that you consume immediately, and the pellet remains for later.
Maria, thank you, I hadn't done it before either. I made jam and I remembered that my grandmother used to make us when we were little from the quince leftovers and that's how I missed it!
Geta, really wonderful, and I really liked the look and consistency.
Smaranda, you can possibly start eating quinces. It can also be made from whole quinces, it is not made from stalks. I did this because I had made jam and this is how I saved an extra road with garbage.
What a wonderful idea. Do you have another teaspoon for me?
A splendid modality of recycling
the remains of the jam.
It is wonderful, flavorful, and suitable for all kinds of desserts.
You turned out very beautiful.
It's as if all the sun's rays are gone
condensed in it. :)
Snowdrop, for you with great pleasure. Shall I have some tea?
Lia, thank you, I'm glad you like it. It really looks amazing, my husband didn't believe me when I told him it was made from scraps.
I haven't done anything like this in many years! since you found Romanian quinces at the market and you didn't run out of salary to make quince jam and peltea. It's great and it's worth doing. that we still have work to do in this regard.
Pansy, from this point of view, I consider myself lucky. My family has been moving to the country for a few years since they retired, so they regularly supply me with everything. Plus they are not fans of chemicals, they have always used natural fertilizers, so an extra advantage. I would promote this about agriculture, not the one based on chemicals that make tomatoes ripen in two or three days.
Honestly, if I hadn't had them from the country, I wouldn't have endured giving 5 lei per kg of quince to make jam.
Very nice pellet, and I want with a tea -)
Liana, I serve you with great pleasure!
I can't wait to make quince jam to make the jam. I like both!
God, my dear ones, what wonderful times we lived, these, who grew up with grandma's jam (magiun), put on a slice of bread also made by her, sometimes in the oven, often in the roll !! and god, how good was that skin, also made of our good! & quotdolce yellow quince & quot, how right the poet was. but another poet (and surely you will recognize the lyrics in both cases) said .. past -they have years like long clouds on the slopes..and they will never come again.the memory remains, and now on the eve of autumn, both in calendar and in our hair, but especially in the bulletin, it's time to learn and let's do what our grandmothers did ... because it's time for grandchildren for us too! thank goodness we arrived! a good thought for all and many full autumns
the aroma of quinces!
:) mine is boiling now, but I also added some apple stalks :)
and mine is boiling now :) .. that's how it's done, and with apples .. but I also put nuts! )
I boiled the stalks and shells of the quinces left over from the jam together with the red apples. The pellet comes out red, transparent.
Wash the fruit and cut into slices, without throwing the lambs. Tie the backs in a gauze bag. Put the apples and quinces in a pan with cold water to cover them with three fingers, next to the gauze bag.
When the fruit is cooked and the juice has dropped, take the pan off the heat. Remove the fruit in a bowl, discard the gauze bag, and strain the juice and leave in a bowl for 10-12 hours to clear.
The contents of the classic gelfix sachet are mixed with 2 tablespoons of sugar and 1 liter of the juice obtained above is added. The whole mixture is boiled over high heat.
After boiling, take the pot off the heat, add the rest of the sugar and put it back to the boil, boil for exactly 1 minute, after the hour, stirring constantly, then remove from the heat. Pour the strained lemon juice and continue to mix. If necessary, it can be boiled for a few more minutes until smooth.
Immediately fill the jars with fruit and syrup, then seal. The sealed jars are turned over and left to rest on the lid for 5 minutes. The remaining fruits can be given by machine, boiled with water and 1.5 kg of sugar and a cake jam is made.
2 kg gutui
500 g red apples
1 kg of sugar
1 small lemon, squeezed and strained
1 classic gelfix envelope
Quince and apple peel - Recipes
champion the cook
Message: 5215 Member of: 15/02/2007 10:25
Quince and apple peel
Message from lions & raquo 01/11/2008 01:06
1 kg gutui
1 kg of sugar
1 liter of juice in which the quinces and apples were boiled
1 kg of apples with red peel
2-3 cm vanilla stick (or 3 sachets of vanilla sugar)
100 ml of lemon juice
The pellet can be made from whole quinces or only from cleaned shells and stalks left over from other preparations (jam, etc.). I used the quinces and peels from the quinces cleaned for jam and a few whole quinces (to weigh together 1 kg) and 1 kg of apples with red peel. I washed the whole quinces and cut them into slices, I did the same with the apples without removing the spine. In a pot I placed the quinces and their remains together with the apples and I added cold water that must exceed their level by 3-4 cm. We boil them until they soften well without stirring so as not to disturb the juice. When they are cooked, on a strainer, put a gauze in a double layer and strain the juice.
The remaining liquid is weighed. To each liter of liquid add 1 kg of sugar. The liquid, the vanilla bean sugar and the lemon juice are mixed and boiled until it binds like a sherbet (put 2-3 drops of syrup in a little cold water and if you catch them between two fingers it gathers like a soft candy means that the syrup has bound).
We can let the syrup bind less than for quince jam (raise the spoon and on its side will appear two or three drops of syrup, side by side, which will fall at once, then the syrup is less bound than for the jam ). In this case, the pellet will stick together like a softer meatball.
After it is ready to bind, the pellet, the jelly, put it hot in jars, let it cool, then put the lids on the jars, or tie it with cellophane. It will gel in the jar. It can be served as a sherbet or it can be used for tarts, puddings, rice pudding, semolina with milk, etc.
PS. If you do not have a vanilla stick you can add vanilla sugar but only 1-2 minutes before removing the pellet from the heat.
& # 8211 cleaned shells and stalks left over from quince jam
& # 8211 2, 3 red crested apples, whole, cut into quarters
& # 8211 1,500 liters apart
& # 8211 1 kg sugar
& # 8211 2, 3 tablespoons lemon juice
Method of preparation:
The shells and stalks of quinces, together with the cut apples, are boiled in water and left on low heat for approx. 1 hour. Then strain and add the sugar to the liquid obtained. Put on the right heat and froth whenever needed. When the composition & # 8220 binds & # 8221 enough (it will look like honey) add the lemon juice and turn off the heat. Allow the pellet to cool and place cold in jars.
Do not leave too much on the fire so that the pellet does not harden (which I kind of suffered: D)
It is absolutely delicious, like a fragrant honey.
We enjoyed it over an enticing portion of waffles with apples, Bogdi's favorites!
Quince peel with orange
Autumn is the season in which housewives put their imagination to the test and show their skill in preparing dishes that will make a sensation in the cold season, but not only. Chef Paul Siserman offers us today a recipe that can not leave anyone indifferent: Quince peel with orange.
Pelteaea is a jam made mainly of sour fruits: cherries, quinces, currants, gooseberries or apples. It can also be made from the peels and stalks of fruits rich in pectin (apples, pears, grapes, quinces, plums). "Pectin is a gelatinous fiber, a" glue "that binds plant cells, so it is ideal when preparing jam, jam or fruit peel. Once introduced into the jam, pectin forms a molecular net that retains fluids, ”explains Paul Siserman for CSID.
Wash the quinces, split them into 4 to remove the seed box, cut them into pieces and sprinkle with the juice of 4 lemons (so as not to oxidize). Peel an orange, grate it and squeeze the juice.
In a 10 l pot, boil the quinces together with the stalks until they become soft and they can be crushed on the edge of the pot at the touch of a fork.
The quince pieces are passed through a blender and then through a thick sieve. A fine paste is thus obtained, but half of it will be returned to the strained water. Add the sugar, in an amount equal to the amount of liquid, and put everything back on the fire, this to continue the boiling process (over low heat) until it takes on consistency.
Remove from the heat, add the orange peel and the juice of a lemon, mix well and leave to rest for about 30 minutes. The pellet is placed in sterilized jars in the oven at 150 ° C.
"Apart from the fact that they are a real storehouse of vitamins (A, B, C, PP), mineral salts, carbohydrates and fiber, diseases of a cancerous nature can be ameliorated by the consumption of quince. It has been shown that certain substances in the composition of quinces (especially vitamin B17) help to destroy malignant cells, without affecting normal cells, "he said. Chef Paul Siserman for What's Up, Doctor? ”