“Sweet” or “slatko” is Serbian (Balkan) traditional specialty. Sweet can be cooked from another fruit not only from quinces. In this post we wrote about quinces recipe for “sweet”.
How to cook “sweet” (slatko). To avoid crushing the fruit, do not stir, but shake the casserole often. Remove all the foam. Cook until the syrup sets quickly, when tested on a cold plate or until it falls in pearls from the spoon, temperature of syrup, (165 C) 234 F. Remove all the remaining foam from the surface. Cover the casserole with a clean damp cloth and let it stand for 12 hours. If “sweet” has become watery during this time, boil it again for short time. Owing to their high sugar content, preserves made in this way may keep for two years. The proportion is 0.5 kg. of sugar to 0.5 kg (1 lb) of fruit.
Quinces recipe for “sweet”
Quinces ripen late in autumn. They are a veny popular fruit and as they keep fresh for a long time, they may be seen in many homes, especially in the country, perched side by side on the tops of cupboards. Besides the delicious quince “slatko” made either from grated or from quartered house-wives prepare many other quince specialities.
Wash the quinces and place them in a saucepan. Cover with cold water and cook over high heat. Remove from the water, peel and cut into smaller pieces. Make a thick syrup in the preserving pan as quinces are watery. When the syruup is almost cooked, add the quinces and cook over high heat. When it is cooked remove all the foam. Cover the preserving pan with a damp cloth and let it stand for 12 hours. Then fill the jars and tie securely.
5 kg (10.5 lb) quinces
1.5 kg sugar
2 cups water
Grated Quince “sweet” Put the sugar and water into the preserving pun and prepare a medium sugar syrup. In the meantime, parc and grate the quinces coarsely. As soon as they are grated, put them into the syrup and cook until it forms a thick jelly when tested on a cold plate. Fill the jars when still hot, as when cold it would be too thick to pour into the jars.
900g (2 lb) sugar
2 cups water
Quinces recipe for compote
Peel, quarter, and core the quinces. Put the sugar and water into the deep casserole and make the syrup. While the syrup is cooking, place the uinces into it and cook until soft, but not broken. Remove from fire and let them stand for 12 hours. Then bring to a boil again. Arrange the quinces carefully into jars. Bring the syrup to a boil, add a little benzole acid or salycil acid. Mix well and pour this boiling syrup over the quinces. Cover the jars tightly with waxed paper or cellophane, tie securely and store in a cool and dry place.
4 kg quinces
900 g sugar
4.5 liters water
Sweet which is similar to jelly but little tougher. Very popular in Vojvodina (Serbia). Obtained by cooking the fruit with sugar, lemon juice and almonds.
Pare, quarter and core the quinces. Put them into a deep casserole and cook. While cooking drain off the water 2-3 times, covering again with warm water. When they are quite soft, remove from water and put through a sieve or chopping machine. Weigh out 2 lbs, pulp and mix with 14 lbs. sugar and cook stirring all the time with a wooden spoon. When it is thick enough to cut with the spoon, remove from the fire.
Blanch almonds, remove the skin and dry them. Then divide the quince,cheese” into two parts. Place on a damp marble slab and shape into rectangles. Place the almonds on one rectangle, cover with the other and sprinkle with granulated sugar with vanilla extract and let it stand for several days to dry. Wahnuts may be substituted for almonds, or the filling may be altogether omitted. This sweet is usually prepared for the winter as it keeps very well.
It is serued with Turkish coffee.
900 g cooked quince pulp
1 kg fresh quinces
900 g sugar
Quinces recipe for jelly
Wipe the quinces clean, remove stems and cut the fruit into slices. Put them in a saucepan, cover with water and cook for 20 minutes, or until soft. Remove from the pan, tie them in a clean cloth. Hang the cloth over the same ar saucepan and let them drain well. Boil this juice for 25 30 minutes, then add on the sugar and cook until it starts to thicken, which unll take another 10 minutes. Add lemon juice. Remove all foam. Pour into warm jars, cover 12 hours later, or pour into special moulds which have been rinsed with cold water. When it sets well in the jars, unmould and store in a dry and cool place.
This jelly may be prepared from the skins and cores alone, but in that case the cooking time is longer. For every 2 pints of cooked juice allaw 13 ozs sugar. Use the quincy pulp for making quince “sweet”.
2 kg quinces
4 pints water
2 cups sugar