Quince jam is the most delicious recipe. Quince jam - recipes for an amazing autumn treat

Quince jam- a fragrant oriental delicacy with an amazing aroma and taste. And it is also a very beautiful amber sunny color. Do you need a piece of sun in winter? Then be sure to cook quince jam to winter evening to please not only the stomach, but also the soul.

Quince is a difficult fruit, it is very hard in its raw form, therefore, when cooking jam, it requires additional processing. But he appears in our markets towards the end of October, when all the rest autumn blanks already made (of course, those who make them at all) and we have time to work on quince. There are several ways to cook quince jam, most of them offer cooking in several steps with intermediate cooling, so the process takes almost three days. We offer you a variant that we have tested more than once regarding quick recipe making this delicious jam.

Need:

Quince - 1 kg
Sugar - 1 kg

It is best to cook any jam in a wide enameled bowl, if you cook a double portion at once, you can take a bowl (in our photos you will see exactly the bowl, we cooked jam from 3 kilograms of quince). A wide saucepan with a thick bottom will also work. We also note that quince is a very dense and heavy fruit, two pieces are already “pulled” per kilogram, so, from our point of view, it makes sense to cook at least a double portion.

Cooking:

Quince, like any fruit, must first be thoroughly washed and wiped dry.

Next, cut the quince in half (as we usually do with apples, if they need to be peeled), then into quarters and remove the core with seeds. Hard quince is cut with difficulty, get ready to apply physical force. Then there are two options for cutting: either we cut each quarter lengthwise into three slices, and cut the slices across into cubes, as in our photo, or we cut each quarter (or a quarter cut in half) across into thin, 3-4 mm plates. The form of cutting you choose will not affect the taste of the jam.

We put the chopped quince in enough large saucepan and fill with water so as to cover the entire quince. We put the pan on the stove, bring to a boil, turn down the heat and cook the quince at a low boil for 15 minutes, then our quince will be soft.

After 15 minutes of boiling, turn off the stove and remove the quince with a slotted spoon into a bowl. We do not pour out the broth (the water in which the quince was boiled), it will still be useful to us.

In a bowl in which we will cook jam, pour sugar. Fill with part of the quince broth at the rate of 1 cup (200 ml) per 1 kilogram of sugar. Prize advice: pouring out the quince broth remaining after this step, of course, is a pity! Add some sugar to your taste and maybe some more water, bring to a boil, boil for 1-2 minutes and let cool. You will get a wonderful sweet and sour soft drink such as fruit drink or compote.

Now we need to boil the syrup. Put a bowl of sugar, poured with quince broth, on the stove first on a medium or strong level of heat and, stirring, bring to a boil. The sugar will gradually dissolve, the syrup will foam strongly at the beginning of the boil, it is advisable to carefully remove this foam. When the syrup boils, lower the heat level and boil the syrup for 15-20 minutes at a low boil. By the end of this time, the syrup will become transparent and will no longer foam. The readiness of the syrup, as well as the readiness of the jam later, is checked as follows: take a little syrup in a spoon and drip onto a clean plate. If the drop does not spread over the plate, but remains in the form of a tiny hemisphere, even if the plate is tilted, the syrup is ready.

Without removing the bowl from the stove and without turning off the heat, put the boiled quince into the syrup, mix and again, adding heat, bring everything to a boil.

When the jam boils, reduce the heat / heat to medium so that the jam does not “run away”. Cook for 10 minutes, then reduce the heat to low, and over low heat, so that it boils a little, cook for about 30 more minutes, stirring occasionally (about every 4-5 minutes). Thus, in total, after the moment of boiling, we cook the jam for 40-45 minutes. It is more convenient to stir the jam with a large wooden spoon.

During the boiling process, a foam is formed, which at the end of cooking will need to be carefully removed with a spoon (if this is not done, your jam will not be stored for a long time). There is no need to throw away the foam, just put it in a mug or on a saucer and eat it like jam for 1-2 days.

By the end of the cooking process, yours will acquire a pronounced amber-honey color. We check the readiness of the jam, as described above. Do not forget to remove the foam and turn off the stove.

Quince jam will keep the taste of this fruit for the whole winter. Many housewives do not home preservation because they unfairly consider this process long and tedious. In fact, to make delicious jam, only the simplest ingredients are needed, the main of which will be quince. It is worth choosing it depending on how it will be prepared. If it should remain in pieces in jam, fit hard varieties. From soft fruits, you can cook jam with the addition of various ingredients.

Quince jam has unusual taste with slight sourness, and fresh the fruit may seem too tart.

The easiest recipe for quince jam

One of the most delicious recipes for quince jam is to cook it in slices in sugar syrup. For him, you need quince and sugar in a 1: 1 ratio. You can add more or less sugar - with an increase in its concentration, the jam will not only be sweeter, but also thicker:

This recipe will keep the taste and texture of quince slices in winter period. Jam should be rolled into pre-prepared sterile jars. You can store them at room temperature, in a place where the sun's rays do not reach. open banks cover with plastic lids and place in the refrigerator.

quince jam

There are several ways to cook quince jam. Slice Recipe Saves Everything taste qualities and the texture of the fruit, but there is also the option of making jam. Quince in this case is pureed, and ready dessert It is convenient to add to winter baking as a filling. For 1 kg of quince, they usually take 1 kg of sugar and a couple of glasses of water:

There is another option for making quince jam, which some housewives consider simpler. At the first stage, the quince pulp is not cut into slices, but rubbed on a grater. This puree should be simply poured with water and boiled over low heat. About 10 minutes after the start of the boil, sugar is added to the pan and the jam continues to cook. This method will be convenient if you cook a small amount of jam. Grinding a few kilograms of quince on a grater can drag on for a whole day.

During the preparation of quince jam, you can adjust its color. If you use only the main ingredients, it will turn out to be a rich red hue, and when citric acid is added, the pulp of the fruit will remain yellow.

Quince-lemon jam with nuts

Traditional recipes can be supplemented with unusual ingredients. Quince jam with lemon is an original combination of flavors that complement each other. For 3 kg of quince, you need to take the same amount of sugar, as well as 1 lemon, a glass of chopped walnuts and 7 glasses of water:

Many housewives add the seeds of this fruit to quince jam. When peeling fruits, they are preserved, and then added to the boiling mass already at the last stages of preparation.

Video recipe for quince marmalade

Step-by-step quince jam recipes with pictures can be found in in large numbers. By itself, this fruit has a tart taste, so it is not eaten fresh. From it comes delicious preservation: preserves, jam, marmalade. It is also baked in the oven with honey and cinnamon and even added to meat dishes. Quince jam has a rich taste and aroma. It is not sugary-sweet, with a slight sourness. It can be served with toast or pancakes, or added to winter pies and cakes.

Lovers of fresh quince can be counted on the fingers, because the taste of this fruit is tart, and it is very hard, the fruit is also not easy to process. But quince jam, as if on a piece of the sun, locked in a jar, is considered a real oriental delicacy that brings enormous benefits to the body.

Useful properties of quince jam

In folk medicine yellow fruit able to save a person from a whole list of diseases and ailments, provide the body with such essential substances as pyridoxine (B6), thiamine (B1), ascorbic acid (C), nicotinic (B3) and pantothenic (B5), as well as riboflavin (B2).

That's why lovers traditional medicine very often used for medicinal purposes:

The high content of pectin will help to improve the functioning of the digestive tract, strengthen the liver.
Fiber will ensure the normalization of metabolism.
In addition, quince is rich in natural sugar - fructose and glucose, vitamins B, C and P, salts, organic acids and trace elements.
The tannins contained in the fruits have hemostatic and anti-inflammatory properties.
Quince jam has diuretic properties, it is recommended to use it for cystitis.
It will help to cope with such an unpleasant phenomenon as toxicosis;
There is jam recommended for those whose body is weakened by the disease, thanks to useful blank, you will quickly get enough of minerals, vitamins and bounce back.
For colds, quince jam is used as an antipyretic.

The calorie content of this product is affected by the chosen recipe and the amount of sugar that was required, but on average it is considered not too high - 273 kcal per 100 g. However, it is not recommended to use jam large portions A few tablespoons a day are enough.

You can use the qualities of fruits in cooking for a wide variety of purposes. For example, prepare a side dish for almost any meat dish, cook a magnificent compote of unusually thick structure. We recommend brewing a few jars of delicious quince jam to please your body and soul this winter.

Quince jam - recipe with photo

How to arrange a “general cleaning” of the body, improve its health and preserve youth? The necessary set of measures can provide such unique fruits as quince. The pectins of this magical product can be compared to the work of a vacuum cleaner.

Only in this case the “unit” created by nature is designed to rid a person of his waste products, toxins and toxins, at the same time to establish intestinal motility. Jam from yellow fruits can deliver hormones of pleasure and happiness to people.

Time for preparing: 12 hours 0 minutes

Quantity: 2 servings

Ingredients

Quince: 4 pcs.
Sugar: 1 kg
Lemon juice: 2 dessert. l.

Cooking instructions

The most delicious quince jam

There are several techniques for making quince jam, most of them involve alternating the processes of cooking and cooling and take quite a lot of time. Our proposed variant of tasty and fragrant treats It cooks relatively quickly, while still being fragrant and healthy.

quince fruits - 2 pcs. (1 kg);
white sugar - 1 kg.

For cooking jam, it is preferable to use an enameled bowl, a saucepan with a thick bottom or a basin (if a double / triple serving is taken). Please note that quince fruits are dense and heavy for 1 kg there will be only 2 pieces.

Cooking steps the most delicious and fragrant quince jam:

Like any other fruit, before cooking, thoroughly wash the quince fruits and wipe them.
We cut the fruit into quarters, remove the core and bones. Get ready that some force will be required for this process, since the quince is hard to cut.
Cut each quarter into thin strips or small cubes.
We shift the pieces of quince into a deep saucepan, fill with water so that the fruits are covered. Bring the contents of the pan to a boil, then reduce the intensity of the fire, continue to cook for another quarter of an hour. Until the fruits are soft.
After turning off the fire, with the help of a slotted spoon, we take out the quince pieces. We do not drain the water in which they are boiled.
We rinse the bowl in which the jam will be cooked directly. Pour sugar into it, fill it with quince broth left after the previous step, at the rate of 0.2 liters per 1 kg of sugar. If desired, the remaining liquid can be made tasty and healthy drink, sweetening it and boiling it.
A bowl of sugar, filled with quince broth, put on fire and make syrup. After dissolving the sugar, continue to boil for about a quarter of an hour. The finished syrup will not foam, it will become transparent, and if you drop a little on a clean plate, it will not spread.
Continuing to boil the syrup, add boiled quince to it, stir thoroughly and leave to boil. Remove the foam formed in the process (there should be a lot of it), otherwise long-term storage ready jam may not be counted.
By the end of cooking, quince jam will turn amber in color, its readiness is checked, just like with syrup.
Turn off the stove and immediately pour into sterile, completely dry jars from the inside.

This recipe will turn into a favorite for you, thanks to its sweetness, aroma and sourness presented by lemon. Prepare in advance for its preparation a set of ingredients:

1 kg of quince, already peeled and cut into slices;
3-3.5 st. Sahara;
200 ml of water;
1 lemon;
vanillin to taste;
any nuts or a mixture of them - about 1 cup.

Cooking delicious jam with nuts in the following steps:

Mix water with sugar and prepare syrup;
After it boils, add quince slices, boil for about 5 minutes, then remove from heat and leave for 12 hours.
We put the jam on the second cooking run. The sequence is the same: 5 minutes of cooking - 12 hours of rest.
We remove the zest from the lemon. We cut the citrus itself into thin slices, be sure to free it from the bones.
Peeled nuts are dried in a pan, crushed not very finely.
The third time we put the quince jam on the fire, add the zest, citrus slices and crushed nuts. Boil for a quarter of an hour and pour into sterile jars.

How to cook quince jam with lemon?

Quince and lemon are a surprisingly tasty and complementary tandem. And the resulting jam will be a real salvation in the winter time, which is rich in colds.

For 1 kg of quince you will need:

1 lemon;
4 tbsp Sahara;
1.5 st. water.

Cooking steps quince jam with lemon:

Under hot water thoroughly wash each quince fruit, wipe dry with a clean towel.
We remove the core from the quince cut in half, cut it into pieces 2 cm wide, put it in a pan of a suitable volume.
Mix with sugar, leave for 2-3 hours, so that the fruits release juice. Sometimes it can happen that there is not much juice, this usually happens if the quince is not too ripe, you can add about 200 ml of water.
We put the dishes with quince on the stove, after boiling, boil for about 5 more minutes, stirring occasionally. Then remove from heat and let cool completely.
We repeat the procedure described in the previous paragraph at least three times until the jam acquires a pleasant amber hue, and the pieces of the fruit themselves become transparent.
Before the last boil, put lemon crushed on a blender into the jam.
Pour hot quince jam into jars

Quince jam recipe

Quince slices in jam prepared according to the recipe described below will not spread, but will retain their own integrity.

They will remain a little hard in taste, but this fact will only add additional charm to your preservation, because the fruit slices will look like candied fruit.

The proportions of the dish are standard for jams: 1:1, respectively, sugar and fresh, ripe fruits without dents and traces of rot, as well as 1.5 cups of clean water.

Cooking clear quince jam slices

We cut our fruit into pieces, remove the skin, remove the core. All this can be safely thrown away. Cut the fruit into thin slices, no more than 1 cm thick.
We shift the chopped quince into a convenient pan, fill it with water, so that the fruits are completely covered.
We boil the quince for about half an hour, after which we take it out with a slotted spoon. Strain the remaining water through cheesecloth and pour back into the saucepan to make syrup.
We mix quince broth with sugar, which we introduce gradually, stirring.
When the sugar is completely dissolved, add quince to the syrup, mix and cook until boiling. Then reduce the heat and continue to boil for another 45 minutes, stirring occasionally with a wooden spoon. Control that the slices do not boil, if the boil is too strong, turn off the fire under the jam, let it cool for half an hour, and then continue.

The readiness of the syrup is checked by the usual method. After the jam is ready, pour it into sterile jars.

How to cook quince jam in a slow cooker?

The basic ingredients of quince jam remain unchanged, even if you decide to cook it in an indispensable kitchen assistant - a slow cooker. The proportions of quince and sugar are 1:1, this ratio is optimal.

Cooking steps quince jam in a slow cooker:

As in previous recipes, mine and cut the quince into slices, after removing the core.
We spread the slices of the fruit in a container of a suitable size in layers, each sprinkling with sugar. We leave to release the juice for a couple of days. In the morning and evening, do not forget to shake the contents of the pan. This will allow the sugar to evenly distribute.
Put the mass that has let the juice into the bowl of the multicooker, cook the jam with the lid open in the “Extinguishing” mode for half an hour.
After complete cooling, restart the "Quenching" for a quarter of an hour. Repeat the procedure several times until the syrup is ready. Arrange the jam in sterile jars.

Simple and quick quince jam - the recipe couldn't be easier

We offer you a recipe for a unique jam that combines two of the most useful autumn gifts of nature. An additional advantage is that the cooking process will take quite a bit of time, because the jam is cooked in one go.

Required Ingredients:

0.4 kg of pumpkin;
0.3 kg of quince and sugar.

Cooking steps the fastest and simple recipe quince jam:

We wash the peeled pumpkin and cut it into slices, we do the same with quince, in which we first remove the seed box.
Mix both main ingredients and sprinkle them with sugar. We give a few hours to brew and let the juice.
We put the sweet quince-pumpkin mass on the fire and bring to a boil, then reduce the flame by half, and boil for another 30 minutes.
Pour the boiling jam into sterile jars and roll up. Or, already chilled jam can be closed with plastic lids and stored in the refrigerator.

Today we suggest you make quince jam with lemon. The taste of this delicacy is very original and interesting, with a sweet and sour note. It is perfect as a preparation for the winter, it is perfectly stored and does not lose its taste at all.

Recipe for quince jam with lemon

Ingredients:

quince fruits - 990 g;
lemon - 1 pc.;
sugar - 885 g.

Cooking

Before you start cooking jam, thoroughly wash the quince with lemon and wipe it dry.
We cut the quince into quarters, carefully remove the core, and chop the flesh into thin slices.
We transfer them to the pan, sprinkle immediately lemon juice and sprinkle with sugar.
We cover the dishes with gauze and leave exactly for a day.
Next, put the pan with the contents on medium heat and cook the delicacy, stirring, for 55 minutes.
After the syrup begins to thicken, pour the hot quince jam into jars with lemon slices and close the lids.

Quince, lemon and orange jam

Ingredients:

processed quince - 2 kg;
orange - 50 g;
water - 990 ml;
sugar - 2 kg.

Cooking

Pour quince peels with a liter of drinking water and boil for about 20 minutes.
Then we cool the broth and filter. Pour the quince pulp into cubes and add sugar.
We cook the delicacy for 10 minutes after boiling and then insist for 10 hours.
Rinse the orange, twist through a meat grinder and mix with jam. Boil it again and simmer over low heat for another 40 minutes.
Next, lay out delicious hot quince jam with lemon in jars and close.

Quince jam with nuts and lemon

Ingredients:

quince fruits - 990 g;
water - 220 ml;
sugar - 340 g;
lemon - 45 g;
crushed walnuts - 25 g;
vanillin.

For syrup:

water - 220 ml;
sugar - 490 g.

Cooking

Peel the quince and cut into small cubes.
We spread the prepared fruit in a saucepan and pour a glass of drinking water. Blanch contents for 15 minutes.
In another bowl, prepare syrup: dissolve sugar in water and boil.
Pour quince with boiling syrup and leave for 4 hours, covering with gauze on top.
Then pour the remaining sugar and send the pan to the fire. Boil the delicacy for 25 minutes, and add a little vanillin.
Boil for a quarter of an hour.
Rinse the lemon, chop it into thin slices, remove the seeds and put the citrus in the jam.
Pour the nuts there, mix again and boil the mass.
We lay out the hot jam in jars, close, turn over, insulate and leave to cool for 12 hours.

Of course, it’s nice to eat a couple of feijoa pieces, because the taste of the fruit is simply extraordinary! However, care must also be taken to preserve them for the winter, since these fruits have an impressive composition of valuable substances. Next, you will learn how to make amazing jam without cooking.	When choosing a way to preserve viburnum for the winter, without losing its valuable properties, pay attention to making amazing jam. Except obvious benefit in this delicacy, you will also find an amazingly tasty treat that everyone will definitely like!
Perhaps many do not really understand how it looks and how it should taste. dry jam. We answer - this is something between dried slices and fruits in syrup. Be sure to make this amazing apple treat.	Confiture is a jelly-like sweetness in which fruits, cut into pieces, are boiled in sugar syrup, and not in their juice. Unlike ordinary jam, fruit in quince confiture retains its shape, and the syrup comes out jelly-like and viscous.

Quince jam slices

Of course, it will not work to eat quince like apples and pears - the fruit is quite hard with an astringent taste, so it is added to stew or baked meat, pilaf or stew. But the most tasty dish- no doubt, quince jam slices.

simple recipe

To cook delicious quince jam with slices, we use a recipe that is not particularly different from other jam options.

Ingredients:

ripe large quince - 5 kg;
sugar white domestic sand - 5 kg;
bottled or filtered water - 2 l;
lemon - 4 pcs.

Cooking

Since the taste of quince is quite specific (it is astringent and sour), you will need quite a lot of sugar. However, it's sickening sweet dessert we don’t need it, so we cook quince jam with slices of lemon.
We use one lemon to acidify the water, and we will begin to process the quince. We wash the fruits thoroughly, using a fruit brush or a new sponge.
Let the water drain, cut each fruit into 4 parts, cut out the core with seeds and partitions, cut the quarters into slices across and immediately send them to a bowl of water.
When the whole quince is peeled and cut, we cook the syrup. Pour sugar into boiling water and stir until it is completely dissolved.
AT thick syrup we lower the quince slices and, stirring, cook after boiling for at least half an hour.
Let the jam cool down and continue the process. To make the quince jam with slices transparent, cook on the smallest fire, removing the foam as soon as it begins to appear. The second stage of cooking is a quarter of an hour.
Once again we cool the jam, and then boil it again - this time we add finely chopped lemons, not forgetting that the seeds must be removed.
After a quarter of an hour, the jam can be rolled up, spread out in sterile jars. There is no need to sterilize our blanks - everything is already sterile.

If the quince is small

In addition to the usual quince, many people also grow small Japanese quince in their dachas.

Japanese quince jam

It ripens earlier, you can also make jam from it. We will tell you how to make jam from Japanese quince slices.

Ingredients:

ripe quince - 4 kg;
domestic white refined sugar - 5 kg;
lemon - 1 pc.;
cinnamon - 1 stick.

Cooking

Jam from Japanese quince slices is cooked almost the same as from the usual one. However, as in any business, there are subtleties.

Firstly, Japanese quince is much more acidic than usual, so here you need more sugar, and you should not put lemons.

Second - to shade the taste of Japanese quince, you should add a cinnamon stick. But ground cinnamon don't add any.

So, my quince, using a brush, in warm water, we discuss.
We cut each fruit into 4 parts, cut out the seed lobes and divide each quarter in half lengthwise.
While we are processing the fruits, we keep the prepared slices in acidic water with lemon juice.
When all the quince is cleaned, we decante the water and cover the slices with sugar. They have to let the juice out, so we'll have to wait a few hours. About 5-6 hours later, you can start cooking jam.
We heat everything together over low heat until all the sugar dissolves in the syrup, and the quince slices are evenly covered with this syrup.
Remove the foam as it appears and mix the jam. When the mixture boils, we detect a quarter of an hour.
Now the jam should cool down. We cover it with gauze so that debris does not get into it and midges do not flock. You can also cover with a lid, but then the jam will cool for a very long time.
Boil the cooled jam for another 10 minutes after boiling, put a cinnamon stick and cook the same amount.
We take out the cinnamon, put the jam in sterilized jars and roll it up. When they have cooled, we transfer the jam to the cellar or pantry.
To prepare quince jam with walnut slices according to the same recipe, pour the walnuts, peeled and heated for a quarter of an hour in the oven, immediately after the first boil of the jam begins. It also tastes delicious with hazelnut halves.

Kiwi and banana jam

It’s hard to call this delicacy jam, it’s so unusual! Try to create this wonderful treat with our own hands. clear recipes. Next, you will learn how to make delicious, uniquely delicious kiwi and banana jam.

Jam from quince through a meat grinder

Be sure to have time to prepare a couple of jars of this wonderful delicacy. Quince jam is the very treat that will brighten up sleepy winter days with delicious taste and amber appearance. Next, you will learn how to create this amazing delicacy in several ways.

Quince jam with walnuts

If just quince jam is already enough original delicacy, then quince jam with nuts and even more so. In the company of walnuts, such a treat is distinguished not only by its interesting taste, but also with an unusual texture for jam.

Quince jam - the most delicious recipe

Despite the fact that fresh quince is not very tasty, when boiled it becomes much sweeter, softer, gives off floral aromas and changes its color to amber. Even within basic recipe jam, the fruits are transformed beyond recognition.

Video recipe for quince jam step by step.

Fast and tasty: a recipe for making quince jam for the winter (with photo)

How to cook delicious #quince_jam with almonds and lemon juice. —————————————————————————————- Friends, subscribe to my channel — here are all the most delicious recipes from Irina! And to receive notifications about new recipes, click on the bell - it will appear next to the red SUBSCRIBE button. —————————————————————————————————— How to make quince marmalade — Truffles from chocolate paste— Tangerines in chocolate — bnaya-eda.ru/kollekcia-receptov/deserty/recepty-konfet/mandarin-v-shokol Orange mousse — orange peels in chocolate - - 0:30 - ingredients for quince jam, 0:31 - 2:05 - peel and peel, cut into thin slices, 2:06 -3:15 - add sugar and water and cook for about 40 minutes, 3:17 - 3:27 - peel the almonds, 3:28 - 3:53 - add lemon juice, vanilla, almonds, 3:54 - 4:20 - sterilize the jars, lay out the hot quince jam and turn the jars upside down until cool , 4:21 — 4:50 — final photos #preserve and jam #recipes #quince preserve ———————————————————————————————————————————————————————————————— CHANNEL: ** WORKING WITH MASTIC TRADITIONAL GREEK DISHES On home vacation DECORATE BAKING comments and messages or email me [email protected] ————————————————————————————————

social comments Cackle

NIKITA83Russia, Simferopol

Reputation: +5565 All author's recipes: 206

Publication date: 2017-11-12 Liked the recipe: 21

Recipe: Quince Jam - Fragrant and very tasty.

Ingredients:
quince - 1 kg;
sugar - 1 kg;
water - 1 glass;
citric acid - a third of a teaspoon

Cooking method:

The recipe, it seems to be simple, but the whole difficulty lies in preparing the quince, because the fruit is very hard and the most difficult thing in this process is to peel it. But I assure you, the game is worth the candle, because the result is simply amazing. I used to make quince jam with lemon and walnut, but did not peel the fruit. In the same year, she went on a more thorny path - and was rewarded at the finish line, because the jam turned out to be much softer and more pleasant.

So roll up your sleeves, take it in your hands sharp knife and forward - clean the quince. These beautiful fruits were given to me as a gift from a neighbor.

I washed them in cold water, to remove the sticky fleecy coating, then divided each fruit into 4 parts, removed the middle, peeled and cut into thin slices.

She laid out the slices in a saucepan in which she was going to cook jam.

We remove the pan from the stove, take out the quince slices from it.

Add sugar to the pan and boil the syrup for 10 minutes.

Add quince slices to the syrup and cook everything together for 5 minutes.

Then remove the pan from the stove, leave for 10-12 hours. During this time, the contents of the pan will change its color a little, become more saturated, more orange.

Again, put the pan on the stove and cook until the syrup becomes more saturated, at the very end add citric acid, you can vanillin, if desired.

Quince jam with slices - 7 delicious recipes

Quince slices should ideally become translucent - they turned out a little different for me, but they became very soft and tender - this option suits me perfectly, because there is a small child in the house.

I got such a gorgeous quince jam - I poured it hot into jars, closed it with lids, wrapped it up and left it to cool completely.

We have already successfully eaten one jar, we had to hide it in the basement so that another 3 half-liter jars would not also quickly leave - in winter we will enjoy the most fragrant quince jam.

Enjoy your meal!

Time for preparing:PT00H40M40 min.

Quince grows in the south, although it is also found in the gardens of the middle lane. Fresh fruits are unsuitable for food: hard and sour. But after cooking, they become soft and sweet, besides, they emit an amazing aroma. For its yellow color and external similarity, the fruit is called the golden apple. Quince jam is unusually fragrant and tasty.

As many health benefits as it brings Golden Apple, can give little fruit. Due to the high content of pectin, fruits normalize digestion. With anemia, quince juice is very useful. Seeds have an antiseptic property, they can be used for sore throats (but by no means in crushed form, this is dangerous). Fresh fruits act as a diuretic and cholagogue. Quince jam is not only considered the most delicious, it still does not lose its beneficial properties after processing.

How to choose quince for jam

Only ripe fruits are tasty and fragrant. In order not to be mistaken, you need to know the features of fruits. It is desirable to choose large, dense fruits without damage and dents, with a uniform yellow color without green spots. A ripe quince is more fragrant than an unripe one.

Features of making quince jam

How to make quince jam so that the pieces of fruit do not become hard, and the syrup turns out to be a beautiful transparent color? To do this, follow the following technology:

Use ripe, but not overripe fruits.
A box with seeds is cut out, the fruits, together with the peel, are cut into cubes.
The prepared product is blanched in boiling water.
Sugar is added to the same water used for blanching to make syrup. Bring to a boil, put fruit, boil for 5-10 minutes. According to the technology, it is necessary to alternate boiling with infusion during the day, repeating the operations several times.
It is impossible to leave jam on the stove unattended, it can burn, then its color and taste will be hopelessly spoiled. For cooking, they take thick-walled dishes and constantly interfere with its contents with a spoon.
To prevent sugaring at the end of boiling, citric acid is added at the tip of a knife. On average, cooking lasts an hour and a half.

How to cook quince jam with lemon?

If cook original jam with quince and lemon, its taste will be richer.

According to the recipe for 1 kg of fruit, take 1 kg of sugar and one lemon. You will need 3 more cups of water for the syrup. If desired, add half a teaspoon of vanilla.

Syrup is made from water with sugar. At this time, the fruits are cleaned of seeds (you can also peel) and cut into small slices. Put fruit in boiling syrup, reduce heat, simmer for 15 minutes. Turn off and wait for it to cool down. The process is repeated 3 times. Turning the stove on last time, add vanillin and lemon, along with zest, diced.

Ready-made jam from quince with hot lemon is packed in jars and rolled up (or closed with screw caps). Store in a cool place.

Quince jam recipe

Quince jam looks beautiful with slices. Besides, it is very tasty. According to the recipe for quince jam, one and a half kg of sugar is taken in slices per 1 kg of fruit. The peeled and seeded fruits are cut into even slices, placed in a saucepan, poured with water so that the slices are covered with liquid, but do not float.

Boil until soft. The slices are taken out, the water is filtered through gauze, sugar is poured into the broth. Bring to a boil and add fruit slices. Cook on slow fire. The slices should become transparent, but not fall apart. The products are poured into containers and put away for storage.

In a slow cooker

Nowadays, smart assistants have appeared in the kitchen. Among them is a multicooker. You can quickly cook quince jam in it. The recipe is simple.

One kilogram of quince is washed and dried. The seeds are removed. If there are damages on the peel, they are also removed. Fruits are cut into small pieces, put in a bowl. Sugar is added, mixed, closed with a lid, left for three days. Stirring is repeated every day. Turn on the "extinguishing" mode, set the time to 30 minutes. After boiling, open the lid of the multicooker. After letting it brew for 6 hours, the cooking is repeated and the finished yummy is poured into jars.

An interesting recipe for quince jam with nuts. You will need: 2 kg of quince, 2 kg of sugar, 1 liter of water and 2 cups of walnuts.

Cooking:

Wash and dry fruits.
Peel the skin, remove the seeds, but do not discard.
Cut fruit into slices, add water, cook for 10 minutes. Drain the water.
Put the fruit in a syrup of 0.5 water and 1 kg of sugar.
After 3 hours, add the remaining sugar and put on fire. Cook for 5 minutes, leave for 6 hours, repeat the process from the beginning.
Cleanings are placed in the remaining water, boiled for 15 minutes. The broth is filtered and added to the pan. Crushed nuts are poured, boiled for 5 minutes, turned off and poured into jars.

with orange

Quince jam turns out very tasty when oranges are added. The combination of fruits enhances the aroma and taste, makes the color finished product richer. For the recipe, you will need 1 kg of quince and sugar, 1 orange and 2.5 cups of water.

Remove the peel from the fruit, fill it with water and set to boil for 30 minutes. The fruits are cut in half, the core is removed, cut into slices. Remove the peel from the broth and put the prepared slices. After 10 minutes, strain the broth, add sugar, bring to a boil. Start the quince pieces, turn off and cover the pan with a towel. After 12 hours, the container is put on fire and boiled for 30-40 minutes. A bright amber color indicates the readiness of the dish. It is poured into jars and cleaned in a cool place.

with apples

The recipe for quince jam with apples is common and affordable. For 1 kg of ripe fruit, you will need a pound of apples and 1 kg of sugar. Remove the peel from the washed fruit, cut out the core, cut into small pieces. Mix in a saucepan with sugar, leave overnight. During this time, juice will stand out. Boil in three steps for 5 minutes with a break for 6 hours. According to this recipe, the jam is beautiful, tasty and fragrant.

Storage Features

Quince jam is stored for 1-3 years. Banks are placed in a refrigerator, basement or cellar. Fruits are left for the winter and fresh. Storage conditions: humidity 80%, temperature from 0 to 2 degrees and no light. Fruits are safely stored from 1 to 4 months.