Bulgarian-style apple, quince and melon jam

Category: Blanks
Kitchen: bulgarian
Bulgarian-style apple, quince and melon jam

Ingredients

Quince, apples, melon - prepared weight 1 kg 700 g
Sugar 1 kg 250 g
Water 800 ml
Citric acid 1 tsp with a slide
Vanillin 1 tsp

Cooking method

  • Cut out seed pods from quince and apples, remove seeds from melon. Peel the apples and melon.
  • Pour sugar in water, boil.
  • (Further, the author advises, as they do in Bulgaria, to grate the fruit on a coarse grater right above the boiling syrup. Well, of course, this is unthinkable. So I just loaded the fruit into the combine and used it to “grate” everything at once.)
  • Put the grated fruit in the syrup, stir, wait for a boil, reduce the heat to medium, cover and cook for 40-50 minutes, sometimes stirring. Foam will appear on top - no need to worry.
  • But when, after another stirring, the foam suddenly disappears, then this is a signal. Add citric acid. And it's time to check with a ceramic saucer if the jam is ready. If a small drop does not spread over the saucer, you're done. Add vanillin, stir one last time and place in hot jars. Wrap up the jars: the jam will slowly "ripen" in the warmth to acquire that very special "quince" color.
  • Bulgarian-style apple, quince and melon jam

The dish is designed for

3 l

Note

I found the recipe on the SAY7 forums, heartfelt thanks to the author Oksana 74... I borrowed the technology from her, and the set of fruits is mine. Wasps "nibbled" the apples, and the wind knocked down the quince. An unripe melon asked for this company quite by accident, when they stepped on the stem while collecting quince.

I didn't clean the quince. If someone thought well of me that they did not peel the quince because of the gelling properties of its skin, then thank you for your kind word, but I honestly admit: I didn’t peel it because of laziness. Quince is not an apple for you to cut a strip of 52 m in length ... Moreover, an unripe quince, as in my case. And the skin of the quince is tender, soft, dissolves without a trace - by the way, that is why the quince fruit is completely defenseless against pests ...

The nuts added to such jam show themselves very well. As well as grains of apricot and plum kernels. They must be put into the boiling mass 10 minutes before being cooked. However, I believe that the jam in this case should be "mono".

This year I cooked in this way a pear with raisins, apples with walnuts, apples with dried apricots and a pear with kumquats. I like this method for its cleanliness, speed: no standing, five-minute cooking, and the result is delicious and delicious.

Rada-dms
TATbRHAHow delicious she described everything !!! And where do you get my favorite kumquats ?? I, too, "chemically" often, and always a good result. With a melon did not even occur to me, now I will keep in mind !! Thanks for the interesting recipe !! I love creativity in cooking !!
Albina
TATbRHA, the recipe is wonderful. The most important thing is not troublesome: girl_pardon: Can I cook from apples only?
TATbRHA
Quote: Rada-dms
And where do you get my favorite kumquats ??
Rada-dms, ready-made, boiled in syrup, colored - at the bazaar. Fresh are in the hypermarket - I bought it once. Somehow it didn't inspire me to mess with them, boil them in syrup, ready-made tastier. My husband respects them very much for tea.

Quote: Albina
Can I cook from apples only?
Yes, of course, it also turns out remarkably tasty. From apples - as if not from apples, but from incomprehensible fruits. I even want to try to cook a mixture of zucchini, pears, apples, pumpkins and quince - what is left in the garden.

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