From the plant to the jam. A young plant, born from a graft on a calavrice, this year made the first Quinces.
In this video I will show first the fruits on the plant and then the procedure to obtain a very clear and delicious jam.
Apples, sugar and two lemons are enough to obtain an excellent homemade jam, with a delicate and slightly bitter taste, which goes very well with all types of cheese.
What's the secret to keeping the color so clear?
Once the apples are cut, the pieces must be dipped in water and lemon, without delay.
The video is divided into two parts.
The first part shows the Quince plant, which is the fruit of a graft.
The original grafts were grafted onto a Calavrice three years earlier.
After three years the apples were obtained.
My father opportunely warns me that they are not eaten but that instead they are excellent for preparing an excellent jam.
In the second part of the video the preparation of the jam is shown.
First of all, the apples are washed well, rubbing them with a sponge to remove the fluff.
Then they are cut into homogeneous pieces, being very careful with the knife as they are very hard and difficult to cut. It is not necessary to remove the peel, on the contrary the jam is better if you stay.
The freshly cut pieces should be put in water and lemon in order to prevent them from blackening.
Put everything in a large pot and cook for 20 minutes.
Once cooked, the pieces of quince must be passed through a vegetable mill to create a puree.
Only after weighing the puree do you realize the sugar you need.
In fact, for 1 kg of puree it is necessary to put 400 grams of sugar. In my case, having obtained 670 grams of puree it takes 280 grams of sugar.
I put everything on the fire for 15 making it thicken and always turning.
I get a very clear jam that I put in previously sterilized jars.
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#Vegetable garden
#marmalade
#Quince