...{ Ornaments quince jam and method of preparation } ....

Ingredients:
- 8 quince beads medium maturity.
- 6 cups sugar.
- 3 tbsp lemon juice.

Method:
1 - quince beads washed with water and dried well with kitchen paper, then still including Alotrac and dark spots, if any.
2 - cut quince beads into two halves and still including the nucleus, and then promise without peeling on the large holes of a hand grater.
3 - grated quince placed in a large saucepan, gently pushing them to the back of a large spoon, then cover the amount of water topped by about 3 cm.
4 - put the pot over medium heat, and leave until it reaches the boiling point.
5 - then subside the fire under the pot, and leave it on the fire from 50 to 60 minutes or until completely cooked quince.
6 - You can add a little water in case of fluid dried quince did not reach to the desired maturity.
7 - mashing quince in pot Balkhvaqh, electrical, until the juice is very finely.
8 - In the case of non-provide electrical الخفاقة, فيرفع quince from the fire, and leave the even subside temperature, then pour in the electric mixer stages and batters.
9 - Mash poured in a clean piece of gauze fabric or الموسلين (rennet) placed the highest large bowl, and leave in the fridge for the next day until the drips.
10 - The next day, brings together the fabric of the limbs and pressing it lightly until it comes out the remaining juice, taking care not to press it firmly so as not to become a juicy dark color.
11 - measured by the amount of juice cup to determine the required amount of sugar, which is added for each cup juice cup of sugar.
12 - Pour the juice in a large saucepan over medium heat, and add the sugar and stir until the sugar dissolves completely.
13 - When the juice reaches the boiling point, add the lemon juice, cover the pot and fire beneath it subsides, then leaves even toughen texture well and cooked perfectly.
14 - Testing the maturity of jam put a small dish in the freezer (freezer), and pour him a few points of jam and leave little, if firmed jam has become necessary to be removed from the fire, but if remained liquid Vtterc the test to boil again maturity.
15 - raise the quince jam from the fire, and pour into sterile glass containers and dry, and the judge closed and then kept in a dark place or in the fridge when you use.

ساهم في نشر الموضوع ولك جزيل الشكر !