The period is the right one: October and November are the months of quinces and today we prepare together the quince jam, a delight to spread on bread or biscuit slices for breakfast or snack. The recipe for quince jam is very simple and will allow you to enjoy these fruits throughout autumn and winter. Quitgne is the result of quit (Cydonia oblonga), a tree of the same family as the apples (the Rosaceae) widespread in southern Italy. Right between Sicily, Puglia and Campania quichs are still a fruit very much used in the kitchen to prepare sweets, Tarts, jams, the SICILIAN CO-ACCUSED or the leccese one. Indeed, if you want to try quince or just see how you clean the quinces, you can take a look at the VIDEO RECIPE on my YouTube channel.
Many recipes you find online include not peeling the quichme but cooking it in pieces with the peel and then blending the jam. I, instead, peel quinces, I clean them from any dark and harder parts and cook them directly, without blending them. I prefer a more rustic texture but no bits of peel. I use the same process with quichled. If you prefer, since peeling quipped is definitely the hardest part of the job, you can cook them into small pieces with the peel and then blend the jam before invading it.
The many virtues of quichme
Quichgne, that at the right degree of maturation are bright yellow, with slightly hairy peel when the fruit is not yet perfectly ripe, they are consumed mainly cooked. Raw, In fact, they're tough, Astringent (contain tannins) acidic. The sugar in them, mostly fructose, becomes more noticeable after cooking.
According to the tables of the Create one hundred grams of quinces have about 38 calories and contain 84,3 grams of water, 6,3 carbs and 5,9 grams of fiber between soluable and insoluble. Among the minerals, to mention the high potassium content (200 milligrams per 100 grams of product).
Quinces are rich in pectin, a natural thickener. That's why tradition wants you to put a few pieces of quichme apple in jams, because the pectin in it facilitates the thickening of jams. The large amount of fiber helps intestinal transit and promotes digestion. Quinces have anti-inflammatory properties of the gastrointestinal system thanks to the tannin content, pectin and malic acid. Cooked, they also have important laxative properties.
Because the sugars contained in quinces are mostly fructose, are also a low glycemic index fruit and, thanks to pectin, help keep blood sugar and cholesterol in check.
How to use quinces in the kitchen
If you have bought quid in abundance (or maybe you're one of the lucky ones who have a tree in the garden, and you don't know how to use them), here's some suggestions. In addition to quince jam and yummy SICILIAN CO-ACCUSED, you can also try the SPICY SOUP OF QUINCES, to be served lukewarm, or the TART WITH QUINCES AND CHOCOLATE. Among the seasonal jams, I suggest that you PUMPKIN, VIN SANTO and CANNELLA, really delicious and perfect with both sweets and to accompany the cheeses. Have a good day!
1 kilogram of ripe quinces (net weight of waste)
500 grams of caster sugar
the juice of a lemon
The preparation of quince jam is very simple, but since the quipped are very hard, be careful when handling them. I suggest you cut the quinces in half and then in quarters, peel them and remove the whole, fibrous part that contains the seeds. Once clean, make quinces and bits, wash them and put them in a large pot with the sugar and lemon juice. Stir and leave to rest for 30 minutes.
Cook the quince jam over low heat, stirring often because it tends to stick to the bottom. The jam, as it cooks, becomes not only denser, but also darker and glossy. It is ready when, pouring a little into a saucer and tilting it, difficulty scrolling. Normally it takes about 45-50 minutes. You can blend the jam to make it smoother and smoother, but I like it more consistent and rustic. Remember that all jams must be put in the jars still warm.
When making a jam, to keep it safely it is necessary to sterilize the jars first. I advise you to buy them new, because they give you a much higher cap hold. Wash the jars and caps under l & #8217; water, put them in a pot and fill it with water, so that even the jars are filled and should be thoroughly. Bring the water to a boil and continue over medium heat for at least 30 minutes. Remove the jars and caps with Tongs and put them to drain upside down on a cloth of cotton (Obviously spotless).
Pour the boiling quince jam into the jars, leaving about an inch of space from the edge, cap tightening tightly and flip the jars. Don't touch them until completely cooled, I advise you to leave them stationary and upside down for at least 6 hours. When you flip them, you'll see that you will have formed on the cap a little depression, sign that the vacuum has formed correctly. With the quince jam you can stuff tarts and cakes, it's great on cookies, bread or biscuit slices for breakfast and is also perfect for accompanying very seasoned or herbal cheeses. Bon appétit!
You can store quince jam for 6 months in a cool, dry place.