I am very happy to present this special Quince /Safarjal fruit marmalade. The fruit is not very sweet but watery fruit, a little sweet and sour and there is a limit to eat this fruit as it is. So many ideas came to my mind to try milk shake, jam, payasam etc... Today I just tried marmalade and it came out so good and tastes awesome. I tried with only 2 fruits because i had no idea how it would turn. Now I feel it is worth trying. Do try this simple and tasty recipe.
WHAT YOU NEED :
Quince / Safarjal fruit - 2
Sugar - 1/2 cup, can make it less
Water - half cup
Cardamom powder - 1/4 tsp
Cinnamon powder - 2 pinches
HOW TO MAKE :
Wash quince fruit, peel and scrape, then you get one cup scraped flesh.
Mix water and quince scrapes in a vessel and boil on a low heat till it is soft. It may take 10-15 minutes.
After that strain the water. Keep the cooked fruit aside.
Put the strained water and sugar in vessel and heat. When the sugar syrup comes to 2 strings then add cooked fruit. Give a quick stir, otherwise it may burn. Then the fruit start releasing its water, so naturally the sugar syrup becomes thin again. Remove from the heat.
Strain again through a strainer, Keep the cooked fruits separate. Put the thin syrup back to vessel, allow to boil.
Then the syrup will become thick and starts changing the color to brown.
Now add the strained fruit and stir well.
Add cardamom powder and cinnamon powder, mix well.
Serve Quince marmalade in bowls or can be served with chappati or pooris.
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| QUINCE / SAFARJAL MARMALADE |
WHAT YOU NEED :
Quince / Safarjal fruit - 2
Sugar - 1/2 cup, can make it less
Water - half cup
Cardamom powder - 1/4 tsp
Cinnamon powder - 2 pinches
 |
| QUINCE / SAFARJAL FRUITS |
 |
| SAFARJAL MARMALADE |
HOW TO MAKE :
Wash quince fruit, peel and scrape, then you get one cup scraped flesh.
Mix water and quince scrapes in a vessel and boil on a low heat till it is soft. It may take 10-15 minutes.
After that strain the water. Keep the cooked fruit aside.
Put the strained water and sugar in vessel and heat. When the sugar syrup comes to 2 strings then add cooked fruit. Give a quick stir, otherwise it may burn. Then the fruit start releasing its water, so naturally the sugar syrup becomes thin again. Remove from the heat.
Strain again through a strainer, Keep the cooked fruits separate. Put the thin syrup back to vessel, allow to boil.
Then the syrup will become thick and starts changing the color to brown.
Now add the strained fruit and stir well.
Add cardamom powder and cinnamon powder, mix well.
Serve Quince marmalade in bowls or can be served with chappati or pooris.
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