Varennya with ivy without. Recipe: quince jam. Varennya with a cold and a nasty mood with ginger

What is quince? Vіn appeared. And the axis of the boil for aivy, like you, singsongly, guessed, I myself took it for an apple, they couldn’t pull it off for a long time. Cicavius fact: after thermal processing, that tart quince becomes soft and licorice, and the divine aroma cannot be compared with anything!

Pochnemo, as usual, s coristi.

This miracle fruit is more brown, and its significance for our health is important to reevaluate. Through the presence of pectin, the veins are stagnant for the normalization of the work of the herbal tract, the juices are drunk in case of deficiencies, in case of ailments, the empty mouth is stagnant through the bend, it is good antiseptic, fresh fruits are zastosovuy as a septic and septic

You can do it for a long time, I guess. You have understood that the fruits of quince may have a mass of positive powers, I will only respect that it is not possible to get used to even more quince today, stink shards to avenge amygdalin - to endure the unsafe otruta.

A quince brew, besides that, it has a savory taste, it also saves all the colors of the product, so I would like one jar to always be in my comoria. At the moment, I have chosen more than a dozen recipes for quince brew, I will be glad if any of them are suitable for you.

Varennya with ivy and lemon

Ingredients for the recipe:
quince 1kg
medium lemon 1pc
zukor 1kg
water 200-300ml

How to make lemon curd?

The fruits of ivy are prepared: relatively under a streamer, pour hot water and wipe dry.
The skin of the fruit was sparsely navpіl and we could see the core with tassels. The halves are cut into pieces of medium size, approximately 1.5-2cm and put into a saucepan of medium size.

Dodamo tsukor and too much to let the sik for a sprat of a year. As a result, the juice is not too rich (so it’s like, because the quince has not ripened yet), you can add a bottle of water.
We put our container on the stove and after it boils, cook about 5 quills, stirring, then take it off the stove and watch until cool. Qiu procedure is problyaєmo kіlka once (sound enough three), as a result, the brewing of the receiving red color, and the quince chastices become clear.

Before Tim, how to get ready to boil our yet ready to cook, let's cut a lemon into thin slices. You can also refine yoga with a blender.
Boil 5-7 quills and rozillmo according to the preparation of the next batch and sterilize the jars.
After the end of the jar, it is turned upside down and overwhelmed, wrapped in a carpet. Ready!

Varennya with ivy with peas

Ingredients for the recipe:
quince 2kg
zukor-pisok 2kg
water 1l
pea hair cleaned 2 bottles

How to make a jam with ivy with peas?

If we remember that dried quince, we clean it from the skin, cut it into halves and see the central part of the napkins, we will still need some cuts, we don’t see them.
Halves of quince, along with small staves, can be put into a saucepan with a large volume, poured with water and boiled with a stretch of 7-10 strands, then add water and dodamo syrup, preparations from 1 kg of zucru and 0.5 l of water.

After 3 years, if the quince chalks seep out, dodamo tsukor, which we have left, and we put our container on the stove again.
Like in the previous recipe, after boiling boil 5 chills, let it cool for about 5-6 years and repeat our fire again.

Quince cleaned at the same time 10-15 quills are boiled in 0.5 l of water, cooked through a filter cloth and before the rest of the cooking, add to our cooking for flavor. Todі vsipati peas, trimmed on big shmatochki.
We cook more than 5 quills and hot cork up at harvesting containers with lids. All!

Varennya with ivy parts

Ingredients for the recipe
quince 1kg
zukor 1.5 kg
water on demand, approximately 0.5-0.7l

How to cook shmatochki quince jam?

Znіmemo shkіrku z poperednû vymitoї quince, the fruits of the stalks of bazhan rosemіru, having seen at the same time the central part of the nasinnyam.
Skibochki can be used as a container for cooking and flooded with cold water until such a level that the quince was covered with water, but did not swim in it.

Let's boil the skewers for a short time, until the stench becomes soft, and we'll take it apart with a spatula, and the water, when the stench was boiled, pass it through a filter cloth or gauze, put it in a sprat of balls.
From vіdvaru i tsukr, scho viyshov, zrobimo syrup, tsukor dodaemo step by step at the right boil, constantly stirring.

If the syrup is ready, put ivy in a new bowl and boil it, the stink docks will not become clear, on a strong fire, and then on a small one.
It is important to put it in, so that the quince has become rozvaryuvatisya. After completion, bottling in prepared containers with lids.

Japanese avivy jam

The Japanese quince is often grown on the garden plots, the gentlemen value it for the yaskra kviti. The fruit of such quince is a little rosemary, and when cooked from them, it comes out even more savory, from the reception sourness.

warehouse
Japanese quince 1kg
zukor close to 1kg, fallow
water 0.3l

How to make Japanese quince jam.

The fruit of the Japanese quince is relativly imimiemo, obsushimo and znimemo from them the skin, you can see the core. They were given as their shmatochki, rozmіr lie down like yours.
We adjust the quince stitches in a jar and vario stretch 10xv, add zukor and vario 15-20 quills.
We know from the stove, apparently, the docks are not refrigerated again and we cook again, ale zovsim not long, close to 5 hvilin. Axis and everything, ready to cook!

Stir the brew in the process of cooking more quickly, stealing the saucepan with circular ruffles, and not with a spatula, so the quince cloves will be filled with qlimi and will not fall apart, and by this you will save your own good old look.

Tasteful brew with ivy

Ingredients and cooking

fruit ivy 1kg
zukor 1-1.2 kg
water 0.25 l

Vimit quince is cut in half and we can see a hard core from them.
Narіzhemo shmatochki and varimo, adding water to softness, in an hour it's close to 20 strands. Then we start adding tsukor in portions.
It is brought to a boil and vistrimuyemo approximately 5 hvilin.
Let's stand for 6-7 years and cook it again.
Ready varennya hot poured into sterilized jars and finished with lids.

Varennya with ivy with apples

Ingredients for the recipe
quince stigla 1kg
apple 0.5 kg
zukor 1kg

How to make apple-quince jam.
We prepare an apple and a quince, clean it from the skin, we can see that the middle part of the plant has been damaged, but in small pieces it can be put into a saucepan.

We’ll fill our sum with tsukr and we’ll leave the annual for 7-8, or turn it on nothing, so we saw sik from the fruit. If so sumish quince and apples are boiled 3 times and whilin 5 times each, roblyachi during this pause between varieties is close to 6 years.
Ready to brew with a wonderful golden-red color and a wonderful aroma. It’s possible, you can’t bring yourself to curl up to the banks, so it’s going to end so quickly!

Varennia with ivy - a simple recipe

Ingredients for the recipe
quince 1.5 kg
zukor 1kg
water 0.3l

How to cook quince varennya shvidko and simply

Cleaned from the skin and the inside of the quince box in small pieces, maybe about 1kg.
We store the scraps in an okrema container, pour water and boil here the khvilin 15, then we will process it through a strainer or a special cloth, a makukh from the purification of the vikinemo.
We introduce tsukor step by step into the otriman homeland, add quince chastices and bring it to boiling point. Boil 10 quills and clean up from the stove to cook. We repeat the procedure 3 times.
When you get back to quince, you can add a small lemon, trimmed with a blender, to add sourness to the brew.

Varennya with ivy and orange

Ingredients for the recipe
peeled quince 2kg
zukor 2kg
water 1l
medium rose orange 1pc

How to cook quince-orange jam

Prepared and cleaned quince cut into small pieces or cubes, as it suits you better.
Cleansing that central part of the fruit with water and boiling it for about 15-20 strands. Withdrawal as a result of vіdvar protsіdim and poured їm shmatochki ivy, masu, which was lost during protsіdzhuvannі, vykidaєmo.

We cook the quince for about 10 khvilin, then we pour the syrup into an okrema container, then we add zukor and bring it to a boil.
Hot zukrovym syrup, scho wiyshov, zalemy our boiled quince and vodstavlyaemo for 10-12 years. Good vimit orange narіzhemo small skebochki і vіdpravimo in a pot with quince.
Mixing about 35 quills.
As a result, our brew with ivy with orange fills with a charming burshtinka and a divine aroma!

Quince varennia with garmelon

Ingredients for the recipe:
cleansing seamelon 1kg
quince peeled 0.5 kg
zukor 0.7 kg

How to make jam for ivy and garbuza
In front of you, wash and clean the watermelon and quince with small pieces and sip with zukr (to finish 0.5 kg, if you like it more malt - put more troch).
We mix it up and add it to a clear view of the juice.
Cook on a small fire, periodically stirring about 30-35 quills.
For a thriving take, it is corked with hot, sterilized jars.
As soon as you eat it, you can cool it down and save it from the refrigerator near the fresh container.

Varennya with ivy in multivartsi

Warehouses:
quince peeled 1kg
zukor 1kg

Quince apart from that visushimo. Apparently we have a box (heart), the skin can not be cut, a smut, it is possible to cut it off with a smut.
We will cut quince in small pieces, approximately 1-1.5 cm thick, we will put it in a separate bowl and add tsukor, we will mix it up, we will add it for 72 years.
We mix it up once a day, we work carefully.
Cooking in a multi-cooker on the “simmering” mode (on the “cooking” mode, the boil is even stronger, we don’t fit) for two, take 30 quills each. On the back, close the multicooker with a lid, and if it starts to boil, it is continued when the lid is open.
The interval between brews is approximately 6 years, so the brew will be colder.
After another brew, it is corked from a clean jar with lids.

Varennya with ivy in khlibopichtsi

Ingredients for the recipe
quince 0.7 kg
zukor-pisok 0.6 kg
lemon 1pc

How to make quince jam at a bakery
We can see the scruff of quince, we can see the core and call it small shmatochki.
Pomity lemon is called large parts and trimmed in meat grinders or after the help of a blender.
Zmishaemo lemon porridge with sliced quince and zucr. After 1-2 years, if we see a sik, we will transfer our licorice to the fruit sum at the bakery.
We install the cooking program "varennia". After 1.5 years, miraculous cooking with quince at the bakery is ready!

Like bachite, there is nothing folding in the preparation of quince brew. The reports of the susilla are more than compensated for by the savory relish and the bare-eyed look of the brown lasses. Until then, believe me, in the eyes of your girlfriends, as if they were wondering, you will become a good culinary enchantress!

Ivove varennya looks practical in a vase or on a saucer and it’s good to eat with licorice or frosty. To the table of yoga, serve the trochs chilled or at room temperature. Brew tea and enjoy!

Quince, the Asian relative of the apple and pear, is a fruit of unpretentiousness and in the orphanage looks practically unsustainable, unsafe for a slug. Prote varennya s new come out even more tasty, before the well corisne. Zavdyaki high in the place of ascorbic acid, salt, other vitamins and microelements, which are saved after thermal treatment, this fruit helps to strengthen the immune system, overcome anemia. Until then, the war with ivy may have heat-reducing power, to work as a valuable helper in the exaltation of colds and ailments. Looks appetizing, can take honey flavor, sour-licorice relish. Zrozumilo, yakscho cooked correctly.

Technology of preparation of quince jam

It’s hard to fight with ivy, prote, as if to destroy technology, you won’t be beautiful and see through, and little bits of fruit in a new way will become too hard, or transform into a shapeless mass. An unseen culinary is also spoken of in other insecurities: for example, incorrectly cooked brew can be succulent.

When preparing a brew, it is necessary to vrahuvat a little moment - it is not a vryatu rozcharuvannya.

For the preparation of the brew, you need to eat, but not to eat the fruit. The stench is full of yellow colors, zapashni. As if the quince is trohi green - not a big deal: put it on the trail, in a few days you will get it.
Cooking fruit until cooked, remove the core, but don’t take the skin - you yourself will give a unique flavor. Arrіzhte often, yakі look at the varennia pleasantly, or cubes, yakі navіt better take shape.
Cook quince for at least two stages. We’ll cook at the water before us, then we’ll beat, we’ll make syrup out of it, then we’ll already cook at the new fruit. The classical technology of transmission is also the hour of cooking, that cooling, the infusion of the boil, through which the preparation of these lassoshchiv is not enough for production. Vіm є recipes for swedish preparation of quince jam.
Quince burns hot. If you feel a little bit, then you can zipsuvati and relish, i color, and aroma - the smell of singed tsukru can not be neutralized. Therefore, boil the bazhano at the dishes with the same bottom, which I want to constantly mix.
At the final stage, before the quince brew, it is necessary to add a little bit of citric acid. Vaughn is needed not for the sake of sourness - it will be sour without that, but for the sake of zakrovannya.

Knowing these small secrets allows you to cook quince stew, as if you will become one of your favorite lassoshchiv.

The classic recipe for jam with ivy

quince - 1.5 kg;
water - 1 l;
tsukrovy pіsok - 1.5 kg;
citric acid - 2 g.

Cooking method (first option):

Make syrup from water and zucru. Turn the readiness of yoga over, dripping on a cold saucer: as if the drops do not rise, the time has come to move on to the next stage.
Wash the quince, remove the core, clean it, cut it with small pieces of chi cubes.
Dip the fruit pieces into boiling syrup, cook, stirring 5 strands of strands, and boil the stove.
Dock if the syrup is okholone. There is a year on the chain.
I want to bring the syrup to a boil and drink until the wine cools down to room temperature.
I need to bring the syrup to a boil, add citric acid, boil the sprat of quill and pour the jam into prepared (sterilized) jars.
Roll up, turn over, insulate, save for 12 years.

As for vikoristovuvaty this method of preparation, then the quince at the boil should not be used in the form, ale viide is soft, lower. And yet another option for preparing quince brew, which is also considered classic.

Cooking method (other option):

Wash the quince, divide it into 4 parts, remove the core, but do not peel it. Narіzhte thin particles.
Place the chastices in an enameled basin, fill with water and boil until you remember that in the thinnest places the chastices have become clear.
Wiymіt chastochki from the pelvis and place them on the bottom or in the other pelvis with a thin ball, so that the stench is stronger.
Tim for an hour by the water, quince was boiled in a yakіy, soak tsukor and make syrup.
At the ready syrup, put quince, which has cooled, and cook 5 khvilin.
Check, if the boil is cooled to room temperature, add | add | citric acid in syrup, bring to a boil and place in jars.
Close the jars upside down, cover with a carpet and check them cold.

From the first look, the other way is a little chimney in the first place, but in truth the result will be different - the quince chalks at the boil will be hard and nasty candied fruit.

Varennya with ivy in a micro-furnace oven

quince, cut into pieces - 2 kg;
zukor - 1 kg;
citric acid - 2 g;
water - 20 ml.

Cooking method:

Store the quince into small pieces in a container for a micro-furnace oven with a volume of approximately 3 liters (reserving it on two thirds). As a result, the expansion of a micro-furnace oven does not allow to beat such a great dish, take a smaller one, and change the number of ingredients by 2 times.
Put in a micro-hibernation, set the maximum tension, cook 10-15 quills (an hour to lie down in volume).
Viymіt, zasipte tsukr, renew in microhvilovu pіch and cook with the same tightness the same hour.
Dilute citric acid in water, add at the boil, put it again in micro-hiberium for 2-3 times.
Arrange in sterilized jars, close with sterilized lids, put neck down, cover warmly and check for 6-8 years. Take the banks to Comoros.

Irrespective of those who prepare the soup for this recipe, save it for a long time, with which they save their aroma and accepting ovniy look.

Varennya with ivy with lemon and peas

quince (prepared) - 1 kg;
water - 0.5 l;
zukor - 0.8 kg;
lemon - 1 pc.;
pea hairs (crushed) - 0.2 g;
vanillin - 1 g.

Cooking method:

Prepared quince (peeled and narizan) pour a small amount of water (0.2 l), blanched with a stretch of 15 strands. Do not throw away the skin.
In another container, prepare a thick syrup by pouring 0.2 liters of water into it, gradually adding 0.5 kg of zucru.
Pour boiling syrup over quince and leave for 4 years. Do not forget to cover it with gauze or cloth for zakhistu vіd komakh.
Add zukor, what you have left, and put it on the fire. Cook for a quarter of a year.
Open the skin, pouring її 0.1 l of water. Vіdvar protsіdіt, add to the ivy. There, take a sachet of vanilla.
Wash the lemon, cut it into thin parts, without peeling, remove the grains, put the lemon parts in the brew.
Put some fresh peas in there, warm them up in advance on frying pans (it’s necessary, so that the stinks don’t bloom and don’t boil).
Once again, bring to a boil and boil 5 chills.
Lay out in jars, as it is necessary to sterilize before cim. Close, turn over, insulate and leave for 12 years to reach.

Varennya, scho vyyshlo - spravzhnіsіnky dessert, which is not littered to bring to the Christmas table. The guests will be at the capture. Before that, the color of the lasa is superbly brown, the stench of the body is cleansed during the period of epidemics, additionally to be warned after a serious illness.

Quince cinnamon brew

quince (tsila) - 0.5 kg;
lemon juice - 50 ml;
tsukrovy pіsok - 0.3 kg;
Melena cinnamon - 5 g;
water - 0.2-0.3 l.

Cooking method:

Wash the quince, cut it into 4 parts, to remove the core, thinly cut.
Put it by the saucepan, fill it with water, so that the chastices will turn over and the bula will be at least a centimeter thick.
On medium heat, bring to a boil, change the fire and cook 20 quills, stirring with a wooden spatula.
Add the reshtu of the ingredients and cook more pivgodini.
Lay hot in jars, roll them up, turn them over, cover them as warm as possible, and only after the stench may cool down, take them to the bank.

When the brew comes out thick, there is a lot of sour-licorice relish and even more smell.

Varennya with ivy and apples

quince - 1 kg;
apple - 0.5 kg;
zukor - 1 kg;
citric acid - 2 g.

Cooking method:

Wash the fruit, clean it from the bottom of that skin, decorate it with small pieces.
Zasipte with tsukr, cover with cloth and cover it with nothing.
Put it on the fire, bring it to a boil, boil 5 quills, leave it for 5 years.
Two, repeat the procedure.
Add|Add| citric acid, bring it to a boil and place it in jars.
Close the jars, turn them over, cover them with a carpet, take them from the comor for good.

Savory-aromatic flavor of quince and apple gives a harmonious bouquet. Varennia comes out thick and viscous.

Varenna with ivy and harbuza

seamelon - 1 kg;
quince - 0.5 kg;
zukor - 0.8 kg;
citric acid - 2 g.

Cooking method:

Peeled quince and watermelon cut into small cubes, sip with zukr, mix it for nothing.
Put on a full fire, boil for 35 chills | minutes | after that, how to boil. Do not forget to stir to prevent burning.
Add|Add| citric acid and cook for 5 more chills | minutes |.
Lay out hot on sterilized jars, close them, at the inverted look, just reach them. More shortly, it is necessary to cool it down properly, for which it is necessary to cover the banks with warmth, for example, with an old down jacket.

Varennya maє trohi unseen, ale to finish the harmonic relish, for the consistency of guessing jam.

Varennya with ivy and orange

quince (peeled and narizana) - 2 kg;
orange (medium rosemary) - 1 pc.;
water - 1 l;
zukor - 2 kg.

Cooking method:

Purified quince, pour 1 liter of water and cook 20 quills, cool, strain.
Pour the quince into the water, boil the sour sand and boil 10 quills after boiling.
Leave it on for 8–12 years.
Wash the orange, cut it dryly, do not peel it, or pass it through a meat grinder, mix it with quince.
Cook without ceasing to stir, 40 khvilin.
Lay out according to prepared jars, close them and throw them over in a warm room.

Zavdyaki orange quince brew is filled with a pleasant sony flavor and a wonderful aroma with fresh notes of citrus. Vzimku, especially under Novy Rik, a jar of such a brew will be more acceptable.

Gingerbread with ivy (anti-cold)

quince (tsila) - 0.5 kg;
zukor - 0.5 kg;
water - 0.2 kg;
ginger root (fresh, grated) - 8 g;
lemon zest (grated) - 8 g;
lemon juice - 5 ml.

Cooking method:

Wash the quince, clean it, having removed the core and the skin, cut it dry-dribno.
Pour in water and boil 15 quills on the right fire.
Add tsukor, ginger and zest, cook more pivgodini.
Add|Add| lemon juice, cook for 5 more chills|minutes| and distribute to banks.
Close the jars, turn them over, cover them with a jersey or insulate them in another way, after 12 years you can try or clean up for savings.

Varennya does not only have an invisible aroma and fills the reception with a singsong, but it also promotes good immunity, so it helps to protect yourself from colds.

Varennya s ivy can be changed - everything should be left in the same recipe. With the help of advanced technology, the dessert from which fruit comes out savory and fragrant, even more brown.

Lovers of fresh quince can be perekhuvati on the fingers, even if the taste of this fruit is tart, and the wine itself is harder, in the sample the plaid is also not simple. Ale quince varennya, nibi on a piece of sleep, short circuits at the bank, are respected by a similar delicacy that brings majestic melancholy to the body.

Korisn_ authority varnya z ivy

In folk medicine, healthy fruits help a person from a whole bunch of ailments and ailments, provide the body with such necessary speeches, like pyridoxine (B6), thiamine (B1), ascorbic acid (C), nicotinic (B3) and pantothenic (B5), as well as riboflavin (B2).

For this very reason, lovers of folk medicine often sing yoga with a jubilant method:

The high content of pectin will help to improve the work of the ShKT, replace the liver.
Klitkovina to ensure the normalization of the exchange of speeches.
Crimson quince bagat with natural zukr - fructose and glucose, vitamins B, C and P, salts, organic acids and microelements.
The tannins of speech, which are hidden in the fruits, are capable of creating a blood-back and anti-seizure power.
Ivove varnya maє sechogіnі power, yoga is recommended to live with cystitis.
It’s better to go after such an unacceptable phenomenon, like toxicosis;
Є varennya recommend Tim, whose body is weakened by ailment, zavdyaki korisnіy zagotіvlі v svidko satiate with minerals, vitamins and come back to normal.
In case of cold ailments, quince boiled vicorist is like an antipyretic zasib.

The calorie content of this product is added, vibrating the recipe and the amount of zucru, as it was put, but in the middle it is not important to high - 273 kcal per 100 g.

You can save the quality of fruits in cooking for the most lucrative purposes. For example, cook the garnish practically to the point of being meaty, cook a wonderful compote of unusually thick structure. We recommend making some jars of the most delicious quince brew to please the body of that soul in winter.

Varennya with ivy.

How to control the "general cleaning" of the body, improve one's health and preserve youth? The necessary complex of entry into the building to ensure such unique fruits like quince. The pectin of this magic product can be compared with the robot of the pilosus.

Only in this type of creations by nature, the “aggregate” of calls will help the person to enter life, slags and toxins, contagiously improve intestinal motility. Jam made from fresh fruits in the countryside will bring people satisfaction and happiness.

Your rating:

Cooking hour: 12 years 0 hvilin

Quantity: 2 servings

warehouse

Quince: 4 pcs.
Zukor: 1 kg
Lemon sik: 2 desserts. l.

Cooking instruction

The most delicious jam with ivy

The technician for preparing quince brew uses sprats, most of them transfer the brewing processes and refrigeration and take a few hours. The variant of savory and fragrant pastries we propionated is cooked splendidly savory, with the same smelly and brown.

fruit ivy - 2 pcs. (1 kg);
white tsukor - 1 kg.

For brewing, it is better to vicorate an enameled bowl, a saucepan with a thick bottom, or a basin (to take a subvine/consumer portion). Give respect to the fruit of quince - more than 2 pieces per 1 kg.

Steps of cooking the most delicious and fragrant quince brew:

As if it were any other fruit, before the cob is prepared, the fruit of quince is relatively imitated and virtuous.
Rіzhemo fruits in quarters, we can see the core and tassels. Get ready, before which process it is necessary to report singing strength, shards will grow quince very importantly.
Narizaemo skin quarter on thin husks and small size cubes.
We transfer the quince shmatochki into a deep saucepan, fill it with water, so that the fruits are covered. Bring the pan to a boil, then change the intensity of the fire, continue to cook for a quarter of a year. As long as the fruits do not become soft.
Turning up the fire, for the help of noise, there are quince shmatochki. Water, in a kind of stink, was boiled, until it was poured out.
We’ll take a bowl, in which case there will be no middle brewing. We sip zukor in it, fill it with quince vodvar, which is filled with 0.2 l per 1 kg of zucru. For bazhannya from the countryside, which is lost, you can grow savory and brown drinks, liquor її and boil.
A bowl with zukr, pour quince vodvar, put on fire and robimo syrup. After the opening of the tsukra, we continue to boil it close to the quarter of the year. Don’t drink the finished syrup, you’ll become clear, but if you drop the troch on a clean plate, don’t spill.
Continue to boil the syrup, add the boiled quince to the new boil, resolutely mix and pour until boiling. Pіnk, scho hid in the process (її may be rich), we know, otherwise, on the trip to save the finished jam, you can not rozrakhovuvat.
Until the end of cooking with aivi, the burshtin color, its readiness is overturned, like a syrup.
Vimicating the plate and pouring into sterile, absolutely dry jars in the middle.

This recipe will transform for you into love, brew your own malt, aroma and sourness given to you by lemon. Prepare the next leg for the preparation of a set of ingredients:

1 kg already peeled and pored into quince;
3-3.5 st. tsukru;
200 ml water;
1 lemon;
vanillin to taste;
be-yakі gorіhi or їhnya sumіsh - close to 1 bottle.

Varimo savory varennya with gorіkhas advancing crocks:

We mix water with zukr and prepare syrup;
After it boils, quince chalks boil up, we boil about 5 quills, after which we take fire and leave it for 12 years.
We put the brew on another zahid var_nnya. The sequence is the same: 5 hvilin varіnnya - 12 years of repair.
We take the zest from a lemon. The citrus itself is characterized by thin chastices, obov'yazkovo svіlnyaєmo in the form of brushes.
Cleaned from the skins of peas, dried in a frying pan, crushed not too finely.
We put the boiled quince on the fire, add zest, citrus clusters and peas. It is boiled for a quarter of a year and then poured into sterile jars.

How to make ivy lemonade?

Quince and lemon - completely savory and mutually reinforcing tandem. And as a result of the war, the otriman will become a good guardian of the riches in the cold for the cold winter hour.

For 1 kg ivy you need:

1 lemon;
4 tbsp. tsukru;
1.5 st. drive.

Steps of cooking quince jam with lemon:

Under hot water, we thoroughly wash the leather of the quince blanket, wipe it dry with a clean towel.
From the cut, I saw the quince, we saw the core, we cut it into little pieces of 2 cm of the top, we put it in a saucepan, which we go for obsyagi.
Let's move from the tsukr, we'll leave it for 2-3 years, so that the fruit will be released. Sometimes it can be so that the juice will not be too rich, so it sounds like it’s not enough for the quince, you can add about 200 ml of water.
We put the dishes with quince on the stove after boiling, boil for about 5 more chills, periodically stirring. After what we know from the fire and let's get cold again.
The procedure described in the previous paragraph is repeated at least three times, until the brew is full of a burshtin’s eye, and the small pieces of the fetus become clear.
Before the rest of the boil, put lemon on the blender near the boil.
More hot quince brew is poured in jars

Recipe for jam with ivy in batches

Quince chastochki in the brew, prepared according to the recipe described below, do not rise, but save the power of health.

For the taste of the stink, get rid of hard troch, but this fact is less likely to add to the additional charm of your conservation, even if the chastices of the fruit will be similar to candied fruit.

The proportions of the strain are standard for jams: 1:1 good, fresh zucor, stigli fruits without dents and traces of rot, as well as 1.5 bottles of pure water.

Cooking transparent quince jam in parts

We cut our fruit into pieces, we take the skin, we see the core. Everything can be boldly wikidated. Narizaemo fruits on thin chastochki, troch zavtovshki more than 1 div.
I transfer the quince into a hand-picked pan, fill it with water so that the fruits are full.
We cook the quince close to the spring, after which it is far away with a noise. The water that is left out is passed through cheesecloth and poured back into the saucepan to make syrup.
Zmіshuєmo quince vіdvar іz tsukrom, which is introduced step by step, pomіshuyuchi.
If the zukor is ready to open up again, add quince to the syrup, mix it up and boil it until it boils. After that we change the fire and continue to boil 45 khvilin, periodically stirring with a wooden spoon. Control, so that the chastochki do not boil, as the boil will be too strong, turn up the fire under the boil, let it cool down for the first time, and then continue.

The readiness of the syrup is checked in a simple way. When the brew is ready, it is poured into sterile jars.

How to cook jam with ivy?

The basic ingredients of quince brew are left unaltered, so you have tried to cook yogo at the irreplaceable kitchen helper - multivarts. Proportions of quince and zucru 1:1, the spivv_dnoshennia is optimal.

Steps of cooking jam with ivy in multivartsi:

Like in the previous recipes, I cut quince into small pieces, cutting the core in front.
Vikladaemo chastochki fruit in the єmnіst vіdpovіdnogo rozmіru balls, skin sippy tsukrom. It is enough to let the juice run for a few days. Don't forget to chill in the pot in the evening. So you will let the tsukra rise evenly.
Put the masa that you have put in the sik into the multicooker bowl, cook the jam with the open lid on the “Gasinnya” mode.
After the new arrival, I will relaunch Gasinnya for a quarter of the year. Repeat the procedure once more until the syrup is ready. Arrange the jam in sterile jars.

Just ta shvidke quince varennya - the recipe is simpler nowhere

We offer you a recipe for a unique brew, which combines two colors of the autumn gift of nature. An additional plus is those who take the process of cooking for a short time, even to cook the brew in one go.

Necessary ingredients:

0.4 kg of garmelon;
0.3 kg of ivy and tsukru.

Steps of cooking the most seen and the simplest quince jam recipe:

Cleansings like a pickaxe, a pickle, are washed and washed in frequent intervals, so we repair it ourselves with quince, in front of which we can see a small box.
Zmіshuєmo insulting the main ingredients and zasipаєmo їх tsukr. Give a sprat of a year to insist and let it go.
We put licorice and quince-harbuzov masu on fire and bring it to a boil, after which we change half a day to half and cook 30 more chills.
More boiled brew is poured into sterile jars and simmered. Otherwise, when it is cold, you can close it with polyethylene lids and take it from the refrigerator.

For the perfect translucent, burshtin and fragrant quince brew, remember the sprat rules:

If you want to sip the ivy with a zukr and leave it for nothing, it’s better to let the sik out, as a result, the boil itself will be richer tastier.
A saucepan for cooking is better to choose stainless steel or an enameled bowl, basin.
When cooking in a multi-cooker, for tasting a rare vinaigrette, use the “Gushinnya” and “Cooking” modes, and if you have more jammy to the soul, cook on “Vipichtsi”. It’s true, in the rest of the day, if the syrup didn’t burn and didn’t pick up on the days with a pick, you often get to laugh.
If you want the quince brew to last longer, add fresh lemon or citric acid to it, the stench plays the role of a preservative.
Quince is ready to serve as a vinaigrette filling until licorice is boiled, as an addition to tea, or as a watering for milk and fritters.

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Hour of preparation: for peeling and picking quince - 30 minutes, for all stages of cooking - about 1 day.

Wihid - 1.5 kg

Pamper your loved ones - make delicious quince brew. This brown fruit is not too hostile to the orphan, but after the heat treatment of the wines it fills with a miraculous relish. You can easily prepare fragrant quince brew, which saves a maximum of vitamins, the recipe with a photo will explain to you all the subtle nuances.

How to make jam with ivy in batches

Quince, vkritu garmatoy, resolutely vim. It is easy to wiggle, just rub it with a sponge. To see the heart of the soul for the last time, that poor day, that's how it is. Cut quince chastochki with plates 2-4 mm wide.

Give respect: when the fruits are cleaned, the heart is removed, the product of the troch will change. Whisk 1 kg of zucru for 1 kg of peeled fruit.

Cut the chastices in parts, fold the dishes for cooking and immediately sip the zukr. Tse to fight in order to hide the dark ivy on the floor.

Chastised chastices, hoarse with sour squeak, littered for a year, for a whole hour you can see sik. If you see the wines more actively, you can mix the succulent and fruit sum once. Ideally, the syrup, which is due to its natural order, is practically guilty of covering all the chastochkas. How can the quince dine no more than succulent and filthy vіddavatime your sіk, give me a little water.

Put the future quince on a small fire, bring to a boil and cook 5-6 chills, stirring occasionally. If you want to make a kick, then take it with a spoon. Now lasoshchi needs to be chilled. You will need to repeat the procedure for other girls. Until the end of the third brew, the quince chalk will grow clear, and the brew itself will become a beautiful red wine.

Before that, put a container on the fire three times, rinse and sterilize the jars with lids. Spread hot varennya for ready-made containers, cover with lids and cover with a “fur coat”.

You will love this licorice obov'yazkovo, and, perhaps, you will want to cook the next time with lemon or orange, with vanilla or peas, with additional watermelon or apples. It is possible, put the food on how to cook quince in a multi-cooker, or learn from bakery, and even use all the recipes.

Pokrokovy recipe for quince jam is ready. Have a great appetite!

Sounds of fruit can be confused with apples, and it will be wholesomely transferred, even if fruit fruits are relatives. However, quince can be hard and soft, which is in taste, it is not surprising that in orphan looking її may not live. Ale, as if making a brew from it, this tart fruit fills with a miraculous relish, moreover, without respect for the thermal processing, it takes all its brilliance.

Varennya with ivy - the tastiest recipe

Try to choose for stewed fruits, the stench is due not to green, but to a brightly yellow color. Tse will be fragrant fruits. It is more important that the chastochkas will be found in syrup (do not cook), then the stench will be softer and tastier.

warehouse

Servings: - + 8

Quince peeled 1 kg.
Zukor 1 kg.

60 min. signet

Varennya with ivy with apples

Today's culinary books and portals of various recipes for licorice preparations for the winter period from this licorice fruit with notes of sourness. I want to propagate you a recipe for adding apples. Such homemade sweets, without a doubt, appreciate the sweets and gourmets!

Warehouses:

Quince peeled 1 kg.
Apple 0.5 kg.
Zukor 0.5 kg.
Water 200ml.
Lemon - 1 pc.

Cooking process:

Varennya wiyde richer fragrant, as you choose the fruits of stiglishimi. It is necessary to remember well and dry it.
Znіmіt z ivy and apple skins, cut into halves, distance them from the other, cut them in small pieces. І sip the fruits with zucrum and mix.
Put all sumish to stand for 30 minutes. For the whole hour you can see sik. Now you can put a container on the gas, pour in water and mix it up. Z lemon vychaviti sik, protsіditi і add | add | to masi, remix and check, poke | docks | boil mass.
After boiling, cook for 90 minutes | minutes | on a weak fire, periodically stirring. Varennya may thicken. You can know that.
Prepare the jam, roll it up at the sterilized jars. Then turn the jars upside down, and for a few years you can tidy them up to other blanks before winter. Savory!

Varennya with ivy with hairy peas

As soon as we conceived the troshka to pamper your loved ones, then to cook a boil with ivy with peas is a miracle idea. It's easy for you to get into cooking fragrant brews and save a maximum of vitamins. The Danish recipe will help you learn about all the subtleties of cooking.

Warehouses:

Quince peeled - 1kg.
Zukor - 1 kg.
Volosky Gorіh - 1 bottle.

Cooking process:

The fruits themselves are covered with a small “harmata”, for that it is necessary to carefully beat them on the cob with that sponge to take yoga. Take the core from the fruit and cut the fruit in pieces with a width of 2 to 4 mm. Varto turn respect, after the purification of the cob vaga of the fruit changes, then zucor vicorist for the rosemary 1 kg of sucrose piska 1 kg of the already purified fruit.
Fold all the chastochki in parts into a container and sift it in a row with zucr, the quince will not darken during manipulations. After that fill the whole mass of the mass to stand for a year. For the whole period, the sight is to blame for the hour. If you periodically pick up a lot of fruits with zukr, then this sik seems to be more active. After the end of the hour, all the quince is to blame, may be covered with syrup, which I naturally saw, but nothing happened, then just add a little water.
Now you can put the whole mass on the fire, bring it to a boil and boil 5-6 whilins, sometimes not forgetting to make it. At the appointed kicks її it is necessary to take noise with a noise. Now it is necessary that our lassochi have cooled down, and repeat the whole procedure 2 more times. After the third stage, the chastochki will become more transparent, and the syrup itself will become a beautiful burshtin color.
After the third time, we take the mass out of the fire, add peas, mix it up and put it on the back of the prepared jars (remember and sterilize). Then roll them up and pick them up. Pokrokovy recipe for quince jam is ready. Savory!

Varennya with ivy with dried apricots

Trochy astringent, sour and licorice fruits do not call for choking, for prosthesis, and more - cooking with these fruits from adding dried apricots. Nіzhna, m'yaka that licorice kindly add to the unmistakable taste of quince.

Warehouses:

Quince - 1 kg.
Dried apricots - 250 rubles
Water - 500 ml.
Tsukrovy pіsok - 1 kg

Cooking process:

For the cob, prepare a container for cooking. You can also use a saucepan made of stainless steel, enameled, but in the same time not aluminum, so you can cook fruit, and the stench will start to see the sik and oxidize the metal.
If you come across a variety with an oxamite skin, then it’s really possible to miss the fruit, cut it into quarters, cut the middle of it. If the quince will be hard on the floor, it will be important to clean it, you can lower it by 5 quills in okrіp, then cool it in cold and continue cleaning.
The details of the fruits are sippy with a bloody squeak and it’s important that you see the sik with the ivy. Dodaemo promit dried apricots, mix it up and close it with a cap for 35 khvilin, I’m guilty of seeing it.
We put a fire on the fire for a small fire, if the tsukor breaks out, we increase the fire to the middle one and check for 20 more quills, periodically changing the mass.
Hot brews are stored in sterile glass jars, covered with little lids, which will curl up, and wrap up until everything is chilled. Receive that tasty winter for you!

Varennya with ivy in multivartsi

The main products for the preparation of quince brew are left with the inevitable ones so you can cook yogo in an indispensable kitchen aid - a multi-cooker.

Warehouses:

Quince - 1.5 kg.
Tsukrovy pіsok - 1.5 kg

Cooking process:

Miєmo fruit, let us use it and skins, we can cut it into small pieces or cubes.
Dali through the ball peresipaemo fruits with a bloody squeak. It is necessary that the fruit began to see the sik. For which mother is needed, 1-2 days are in stock. In the early evenings, it is necessary to shake up the night for the equal rozpodіlu tsukrovy pіsk.
Now, if the masa let the sik, put it into the multicooker bowl, turn on the “Gushinnya” mode for 30 minutes. It is not necessary to close the lid.
If the mass is reopened, then I will restart the process for 25 minutes. So repeat the sprat once, until the syrup thickens.
After the rest of the time, the jam is poured into sterilized jars, simmered, turned over, insulated and for at least 12 years it is taken away. Savory!