How to make quince jam recipe. Simple and quick quince jam - the recipe couldn't be easier

Quince is not the most common product, but everyone should try it. Raw, it is not always tasty, so it is worth cooking various jams from quince.

It has an unusual aroma, retains all the vitamins, useful material, which are very abundant in fresh fruits.

If there is no time to mess around with cooking for a long time, but the fruits have already been harvested, you need to select a recipe without long heat treatment. It is this recipe that will help to prepare a delicious, fragrant treat in a fairly short time, it takes 30 minutes to cook, leave it overnight, and boil it again in the morning.

Required Ingredients:

• Ripe quince - 1 kg;
• Sugar - about 1000-1200 gr.;
• Water - 1 glass.

1. Wash the quince well;
2. Cut the fruits into pieces, remove the internal partitions and seeds;
3. Transfer the fruits to the pan, pour water and turn on the fire;
4. Quince should be boiled for about 20 minutes, but it is worth watching the fruits, only when the fruits become soft, we can assume that the mixture is ready;
5. Now you need to add sugar, but you need to add it gradually, if you add all the sugar at once, it will dissolve for a long time and may not dissolve completely, so add sugar in small portions, wait for it to boil and cook for about 5 minutes;
6. The mixture must be removed from the stove and left, this will take 6-7 hours, it is quite possible to leave it overnight, and cook in the morning;
7. After 6-7 hours, send the jam to the fire, boil well again;

When the mixture is ready, it is poured into jars. The jars are sterilized in advance, prepared, it remains only to roll up the jars with lids.

Quince jam with candied fruit

If the dish is purely with one quince, you do not quite like it, then you can try to complement the taste of this fruit, for example, with apples or pumpkin. For this recipe, you need to use unripe fruits with a dense structure, such fruits are not always suitable for making jam in traditional ways.

Required Ingredients:

• Quince - 600 gr.;
• Apples - 200 gr.;
• Pumpkin - 200 gr.;
• Redcurrant - 500 gr. or redcurrant juice - 3 cups;
• Sugar - 1.5 kg.

Step by step cooking instructions:

1. Rinse the quince, cut it into slices or cubes, remove the seeds, but it is not recommended to remove the peel, the fruits and syrup will be tastier and richer with the peel;
2. Now you need to prepare the apples, wash them, cut them the same way as they cut the quince (the shape should be the same), remove the seeds and the hard middle. It is important to take firm, not yet fully ripened fruits, otherwise the pulp will boil soft and candied fruits simply simply will not work;
3. Also wash the pumpkin, peel the seeds, but the peel from the pumpkin needs to be cut off, it is too hard, cut in the same way as the quince;
4. If you did not have redcurrant juice, but there are berries, you can squeeze juice from them. This is done very simply, you need to take a piece of gauze, fold it in several layers, put it in the center of the berry and twist the ends so that the berries are in a kind of bag, the ends of the gauze twist strongly and the juice is squeezed out. You can do it differently and grind the berries through a sieve, in general, you need to squeeze the juice out of the berries in any way;
5. Now mix the resulting juice with sugar, put on the stove, wait until the sugar dissolves and bring the mixture to a boil, reduce the heat and cook for some more time. The syrup is ready at the moment when it noticeably brightens;
6. Pour the prepared fruit into the prepared syrup. You don’t need to cook them for a long time, just mix them, and then remove from heat;
7. Leave the fruit in the syrup to infuse for 6 hours;
8. Then put the mixture on the stove, cook for about 5-7 minutes;
9. Boil a little, leave the mixture to infuse, now for 12 hours;
10. After 12 hours, put on fire again, again bring to a boil, remove from heat and leave to brew for another 12 hours;
11. The mass should be brought to a boil and infused for 12 hours four times;
12. After that, hot jam is poured into jars and closed with lids.

If after preparing the blank you still have apples, then you can also use them for cooking, the taste of which is familiar to each of us from childhood, or your own production.

Amber quince jam

Amber jam has a very beautiful color, but the quince pulp itself in syrup is tender and soft. This fruit consistency is achieved not only by prolonged heat treatment, but also by the use of more mature and soft fruits. This twist is perfect for decorating desserts, as a filling and just as an addition to tea.

Required Ingredients:

• Quince fruits - 1 kg;
• Sugar - about 1 kg;
• Water - 3 glasses;
• Juice of one lemon;
• A little vanilla.

Step by step cooking instructions:

1. Peel the fruits, cut in half, remove the seeds, cut into slices;
2. Mix water with granulated sugar and boil the syrup, for this it is enough to bring the mixture to a boil and make sure that the sugar has dissolved;
3. Put the pulp into the syrup, bring to a boil again, remove from heat, leave to cool for several hours;
4. Bring the mixture to a boil three times and leave to infuse and extract juice for several hours;
5. After that, the pulp must be cooked until cooked, that is, until the pulp of the fruit is completely softened;
6. Approximately 5-10 minutes before the jam is ready, add a little vanillin and juice squeezed from one lemon;
7. It remains only to arrange the treat in jars and close the lids.

Recipe for pureed quince jam

In some cases, jam should look like puree, for example, for a layer of desserts, for adding to cakes, it is this recipe that will help you prepare soft puree, and you can choose the degree of chopping the fruit yourself, you can leave the pulp in small pieces, or you can completely grind. Puree is prepared very quickly, but it turns out original, tasty and appetizing.

Required Ingredients:

• Ripe quince - 1 kg;
• Sugar - 1 cup.

Step by step cooking instructions:

1. For a puree-like state, the fruits must be thoroughly cleaned of seeds, coarse core and peel, now it is necessary to cut the fruits, the shape does not matter much;
2. Now our ripe fruit needs to be chopped, here you can choose different variants, you can pass the mixture through a meat grinder, grate, or you can use a blender and break through the pulp with it, choose for yourself;
3. Now the crushed pulp must be transferred to a saucepan, add granulated sugar and put on fire;
4. Cook jam for about 10 minutes. It is important that the syrup and pulp do not burn, they must be constantly stirred and a strong fire should not be turned on;
5. When the jam is ready, it remains only to arrange it in jars and cork with lids.

Quince jam with nuts

Quince jam has an exotic taste, and if you emphasize this exotic with nuts, you get just an amazing treat. It will not be difficult to prepare such a jam, and it will not take much time, but you can add any nuts and feel free to experiment, for example, you can use walnuts, pistachios, hazelnuts, hazelnuts and even pumpkin seeds.

Required Ingredients:

• Quince - 1 kg;
• Sugar sand - 1000 gr.;
• Water - 1 glass;
• Any walnuts - 1 cup.

Step by step cooking instructions:

1. Wash prepared fruits, cut into quarters, remove the core. Quince needs to be chopped, this can be done in several different ways: pass through a meat grinder, grind on a grater, chop in a blender;
2. Now you need to prepare the syrup, for this we mix sugar and water, you can also add quince peels there, boil the syrup a little. Or you can do it differently: cover the pulp with sugar and leave for a while to extract the juice. In this case, sugar will help the juice stand out from the pulp itself, and water is no longer added;
3. Now the pulp needs to be mixed with syrup, put on fire and cook until the fruit is soft, it will take about 10 minutes;
4. It's time to prepare the nuts: they can be fried in a dry frying pan or dried in the oven, then cooled and chopped. You can grind it in different ways, you can grind it into flour, or you can leave small pieces, this is a matter of taste;
5. After the mixture of pulp and syrup are mixed together, it's time to add the cooked nuts, they must be boiled in jam for about 10 minutes;
6. Sterilize the jars, prepare the lids and pour the hot mixture over it. You can cork such a jam with any lids.

Quince jam with honey and cinnamon

The quince mixture has a beautiful color, but by adding cinnamon to it, you can get an amazing color. And honey will give sweetness and a unique aroma.

Required Ingredients:

• Quince - 960 gr.;
• Water - 390 ml;
• Cinnamon - 2 gr.;
• Honey - 1.45 kg.

Step by step cooking instructions:

1. First you need to properly prepare the fruits. They need to be peeled and rough core. You need to cut the fruits into slices, but so that the thickness of the slices does not exceed 1.5 centimeters, otherwise the jam will be with hard fruits;
2. Now the pieces need to be boiled in boiling water, it will take about 10 minutes;
3. Do not pour out the water in which the pulp was boiled, it will come in handy for syrup. It is in this water that you need to add honey and cinnamon. Put on the stove and stirring until the honey is completely dissolved, it is necessary to stir constantly;
4. When the honey has dissolved, put the boiled slices into the syrup and boil a little more, you need the syrup to thicken;
5. When the syrup thickens, it is poured into jars and closed with lids. It is important to store such jam in the refrigerator.

There are many recipes for quince jam, everyone can cook it, but in any case, from such a fruit as quince, you will get amazing jam. The quince treat is delicious in itself, but if you supplement it with other ingredients, the taste of this amazing fruit is emphasized and complemented by unusual notes.

We have also prepared others for you. interesting recipes delicious preparations for the winter, such as, for example, or fruit juices.

Have you ever tried quince jam? Not? Then we recommend doing it right now. You don't need many ingredients for this. Although in time the process of preparing such a treat can take you from several hours to several days. But in the end, all your hard work will pay off. You will get very fragrant and delicious jam from quince, which can be enjoyed throughout the long and cold winter.

So how is this dessert made? There are a lot of recipes for its creation. Below we present only the simplest and most popular.

general information

Before telling you about how to make quince jam, you should tell what kind of fruit it is.

Quince is a woody plant that belongs to the Rosaceae family. In cooking, it is customary to use only its delicious and useful fruits. They are an apple (false) with five seed sockets. This fruit has a hairy surface, spherical or pear-shaped, yellow or lemon color.

The pulp of the presented fruit is low-juicy, very fragrant and rather tough. The taste of quince is sweetish, but at the same time tart and astringent. It is used not only for making jam, but also for creating second courses, as well as various salads.

Delicious quince jam: step by step recipe

As mentioned above, there are many ways to make a dessert from such a fruit. In this section of the article, we will consider a recipe using water and vanillin.

So, quince jam requires the use of:

• sand-sugar - 1 kg;
• ripe quince - 1 kg;
• drinking filtered water - 3 full glasses;
• fragrant vanillin - a few pinches (use at discretion).

Fruit processing

Before you cook quince jam, you should process all purchased fruits. They must be thoroughly washed and then dried using paper towels. Next, you need to peel the fruits, cut them into 4 parts and remove the seed box. After that, all the fruits should be chopped into medium pieces.

Preparation of syrup and jam

if you love liquid jam from quince, we recommend using the recipe presented. After all this way involves the use of water, which means that the dessert will be with big amount syrup. To prepare it, you need to take boiling water and put sugar in it. After a three-minute heat treatment, pieces of quince should be poured into the liquid and wait for the water to boil again. Next, the basin with the ingredients needs to be moved away, covered with a newspaper and left in this position for several hours. In this case, the jam should cool completely. After that, the heat treatment should be repeated.

Final stage

Quince jam, the recipe of which we are considering, turns out to be quite liquid. After it has been cooked 3 or 4 times, the bowl with the contents should be put back on the stove and boiled until the fruit pieces are completely soft. At the same time, 5 minutes before the fire is extinguished, fragrant vanillin must be added to the dessert.

Proper seaming and storage

How to cook quince jam, we told. But how long can it be stored? To do this, homemade treats should be placed only in sterilized jars. They must be held over the steam, and then wait until completely dry. After that, you need to put hot jam in the container and quickly roll them up. In this form, the dessert should be left aside until it cools completely. It is recommended to store it in a cellar or a refrigerator.

Making quince jam with lemon

If you want to get a more fragrant dessert and keep it all winter, then we recommend preparing such a jam with the addition of fresh juice lemon.

So, we need:

• sand-sugar - 1 kg;
• ripe quince - 1 kg;
• drinking filtered water - 400 ml;

Preparation of ingredients

Quince jam with lemon is made as easy and simple as the usual dessert that was presented above. First you need to process all the fruits. They must be washed, dried, and then peeled, cut into 4 slices and the seed box removed. Next, the fruits need to be chopped into even smaller pieces.

As for the lemon, it should only be squeezed out, while obtaining about half a glass of fresh juice.

Heat treatment

Quince jam for the winter is made by a lot of housewives. After all, such a delicacy is not only very tasty and fragrant, but also surprisingly healthy.

After the fruits are processed, they must be put in a container and poured with a sufficient amount of water (about 1-1.6 liters). After boiling, pieces of fruit should be boiled for ¼ hour. After the specified time, the quince must be caught with a slotted spoon. As for the remaining broth, it is required to measure 400 ml of it, strain and pour into the pan. Sugar should also be added there. It is recommended to cook both ingredients on low heat until sweet product does not melt completely. In this case, the syrup must be stirred all the time with a spoon. Otherwise, it will just burn out.

Making dessert

How to cook quince jam? After the syrup is completely ready, put all the pieces of fruit into it, and then mix well and bring to a boil. In this form, the dessert must be cooked over very low heat for half an hour. In this case, do not forget about stirring the ingredients.

After the delicacy has been boiled for 30 minutes, it must be removed from the stove and covered with thick gauze. In this state, the dessert must be kept for a day.

The next day, the basin with the sweet product should be put on fire again and boiled for 35-40 minutes. After that, it is necessary to next test: using a spoon, the syrup from the container is dripped onto a clean and dry surface. If the delicacy does not spread and retains its shape, then the jam is completely ready. If this phenomenon is not observed, then the heat treatment must be continued for about 7-14 minutes. By the way, before turning off (in 10-15 minutes), freshly squeezed lemon juice should also be added to the jam.

How to roll up?

As you can see, quince jam for the winter is quite easy to make. After the dessert is completely ready, you should take a few small glass jars and sterilize them in any way you know. Next, you need to pour all the prepared sweetness into the containers and immediately roll it up. After cooling the jam, it must be removed in a cool pantry, cellar or refrigerator.

Cooking a dessert without water and other additional ingredients

Do you know how to make quince jam without adding water? If not, then we will present this unusual way right now. It should be noted that such a dessert is made quite easily, although it requires a large number time.

So, in order to prepare thick and tasty quince jam with slices, you need to purchase:

• sand-sugar - 1 kg;
• ripe quince - 1 kg.

fruit processing process

To make quince jam with slices delicious, only ripe and soft fruits should be purchased for its preparation. They must be thoroughly washed and then dried using paper towels. Next, the quince needs to be finely peeled, cut in half and remove the seed box. At the end, all processed fruits should be chopped into not very thick slices.

Foundation preparation

How to cook quince jam without using water for this? For tasty and fragrant dessert, you should make sure that the processed fruits give their juice as much as possible. To do this, they need to be laid out in a wide enameled basin, and then covered with sugar and mixed well. In this form, the ingredients must be covered with gauze or newspaper and left at room temperature exactly on knocks. During this time, a fair amount of syrup should form in the basin.

If you are not in a hurry, then it is recommended to stretch the process of soaking fruits. To do this, 1 kg of sugar must be divided into 3 equal parts, and then alternately sprinkle them with chopped quince. And this should be done every day. Eventually this process may take you about 3-4 days. In this case, you will get a tastier and more aromatic jam.

How to cook on the stove

After a lot of syrup is formed in the pelvis, it should be immediately put on slow fire. After boiling the ingredients, they must be cooked in the same mode for 45 minutes. At the same time, it is recommended to stir the products all the time with a large spoon so that they do not burn to the bottom of the container.

Rolling up dessert

After forty minutes of cooking, the dessert without adding water should become very thick and viscous. If you want to make more liquid jam, but at the same time, without pouring liquid into it, then you should simply reduce the heat treatment to half an hour.

The finished quince dessert must be poured hot into sterilized jars and immediately rolled up. Turning the containers upside down, they should be kept until completely cooled, and then put in the refrigerator, pantry or cellar.

We make delicious and unusual jam with walnuts

Quince jam with walnuts is not only very fragrant and tasty, but also quite nutritious. Such a dessert can be safely presented to guests along with tea and freshly made toast.

So, to make quince jam with nuts, you should purchase:

• sand-sugar - 2 kg;
• ripe quince - 2.5 kg;
• drinking filtered water - 300 ml;
• peeled walnuts - about 300 g;
• medium-sized lemon - 1 fruit.

Preparing the Components

Before making such a delicacy, you should thoroughly wash the quince, dry it, clean it and cut it into halves. Next, you need to remove the seed box from the fruit and chop it into slices. As for the lemon, it should be washed and crushed into gruel right with the peel. It is also necessary to rinse the nuts and crush them into large crumbs.

Preparing jam

After processing the quince, it must be put in an enamel basin and poured with water in an amount of 1 liter. After boiling the fruits for 10 minutes, they should be removed, and the broth should be filtered and taken in the amount of 300 ml. To this liquid, add sugar (1 kg) and dissolve it over low heat. Next, in the resulting syrup, you need to lay out the quince fruits and subject them to heat treatment (for 10 minutes). At the end of the specified time, the basin with the contents should be removed to the side, covered with a lid and kept at room temperature for 9-13 hours. During this time, the fruit will gradually absorb the syrup, becoming more juicy and tasty.

Final stage

After the quince is infused in syrup, the container should be put back on the stove. It is recommended to cook the ingredients for about another ¼ hour with the addition of another 1 kg of sugar. In the future, the dishes must be moved back and the contents insisted for 9-13 hours.

Putting jam on the stove for the third time, you need to add lemon, crushed into gruel, and walnuts, crushed into gruel. After mixing the products with a large spoon, they should be cooked for ¼ hour. During this time, the jam will thicken well, become more fragrant and tasty.

Seaming process

If you want to enjoy cold quince jam winter evenings, then it is recommended to pour it only into sterilized jars. In this case, this process should be carried out only in a hot form. At the end, all filled containers must be rolled up with metal lids and turned over. After cooling all the cans, they must be removed to any slightly cool room, where they can be stored for six months.

Summing up

Now you know how to make quince jam with and without water, as well as using lemon, lemon juice and walnuts. Whatever recipe you choose for yourself, in any case, you will get a very tasty and healthy homemade dessert. It is recommended to serve it to the dinner table along with hot tea, as well as bread or freshly prepared toast.

It should be especially noted that not only jam can be made from quince, but also, for example, jam, marmalade and other sweets. Good appetite!

Quince has sour taste, so few people like it raw. But the preparations from it are fragrant and tasty. Most often, jam is made from a Japanese apple, which has healing properties.

For cooking, you need to select ripe fruits without traces of decay and dents. The bones contain harmful substances, so they must be removed.

Jam can be used to make sweet sandwiches, fruit drinks or added to baked goods.

Dessert is cooked using a simple technology. Therefore, without experience, you will quickly make a treat that will appeal to all family members and guests. I picked up the most delicious jam recipes. You can vary the method slightly by adding different spices and ingredients.

A way to prepare treats with a unique and original aroma. If you have prepared this dessert at least once, then your loved ones will constantly ask you to cook such a sweetness.

Ingredients:

• 1 kg of quince;
• 1 kg of granulated sugar;
• 1 glass of water;
• 2 tablespoons lemon juice.

Cooking

Let's make the syrup first. To do this, pour sugar into a thick-walled and wide saucepan, fill it with water and add lemon juice. Stir, then put on the burner. Boil over low heat for a few minutes.

We wash the quince and clean the hairs with a brush. Cut into two parts and remove the core with seeds. Then we cut the fruits into thin plates, as shown in the photo below.

At the next stage, we send the slices to the syrup, mix thoroughly and cook for an hour on minimum heat.

It turns out a sweet treat with transparent slices. It remains only to decompose it into sterile jars and put it in a cool place or refrigerator. Bon Appetit!

How to make quince jam with walnuts at home

A dessert prepared according to the following recipe can be safely put on the table on any holiday. Thanks to the excellent combination of products, the delicacy turns out to be incredibly tasty, so take this method into service.

Ingredients:

• 1 kg of quince;
• 100 g of peeled walnuts;
• 600 g of sugar;
• 1 lemon;
• 200 ml of water.

From the indicated number of products, we will get 5 jars of 200 ml.

Cooking

Quince must be washed cold water. Divide the fruit into four slices and cut out the core. Then cut the fruit into small pieces, as shown in the image below.

Pour water into a saucepan with thick walls, pour sugar and mix with a kitchen whisk to dissolve all the crystals. Place on the stove and bring to a boil, stirring occasionally.

Now put the quince slices into the syrup, mix gently and bring the jam to a boil. After that, close the pan with a lid and remove from the burner. Cover the container with a towel and leave for 10-12 hours at room temperature.

At the next stage, we repeat the procedure. That is, bring the jam to a boil and leave for another 12 hours. After the specified time, we remove the pieces of quince with a slotted spoon. We send the syrup to medium heat and boil until its volume is reduced by half.

Cut the lemon into thin slices and add to the syrup. Then add pieces of quince and walnuts. Mix the ingredients and bring to a boil. Cover the pot with a lid and leave for 5 minutes.

We lay out the finished dessert in jars, which must first be sterilized in any usual way. We twist the lids or roll them up with a special key.

When the jars are completely cool, we put them away for storage in a cool and dark place.

A simple recipe for quince jam for the winter (you will lick your fingers)

This jam is one of the most delicious. At the same time, it is quite easy to cook it. The main thing is to prepare high-quality fruits and set aside a little time for harvesting for the winter.

Ingredients:

• 3 kg of quince;
• 3 kg of sugar.

Cooking

I wash the quince, clean the fluff with the back of the sponge. Cut into several pieces to remove the core with seeds and cut into pieces of arbitrary shape. If wormy fruits come across, then it's okay, just cut off the problem areas.

We shift the quince into a basin, cover it with sugar and leave it for 12-15 hours so that the fruit releases juice.

We put the basin on the stove and bring the jam to a boil. Cook over low heat for about 80 minutes, stirring occasionally.

We fill sterile jars ready dessert and tighten the lids with a special key.

Turn the workpiece upside down and leave to cool completely. Then we remove the jars in the cellar, pantry or refrigerator. Bon Appetit!

Amber quince jam slices

This classic recipe cooking treats with transparent pieces of fruit. Sweetness has not only a pleasant aroma, but is also quite appetizing.

Ingredients:

• 1 kg of quince;
• 1 lemon;
• 700 g of granulated sugar;
• 1 liter of water.

Cooking

Cut the quince fruit and remove the core.

Be sure to remove the seeds, as they contain toxic substances.

Then cut into slices of a small size and send to a pan of a suitable volume.

Fill the quince with water, then put on the burner and bring to a boil. We cook for about ten minutes.

After that, we remove the slices with a slotted spoon, and add granulated sugar to the water. Boil until the sugar crystals dissolve. We put quince in the finished syrup.

Meanwhile, cut the lemon in half and squeeze out the juice. After 15 minutes, pour lemon juice into the jam and cook for another 10 minutes. Remove the pan from the heat and put the dessert in sterilized jars.

We cool the jars at room temperature, and then put them in a cool place for storage. The delicacy tastes like marmalade.

Quince jam with apples

If you want to jam original taste, then you can add other fruits, such as apples, to it. Thanks to the step-by-step recipe, you can easily cope with cooking.

Ingredients:

• 2 kg of quince;
• 1 kg of apples;
• 3 kg of granulated sugar.

Cooking

Wash fruits thoroughly. It is not necessary to remove the skin. We cut the fruits into small cubes so that they cook faster.

Dissolve sugar in 500 ml of water. Stir it, put it on the stove and bring to a boil.

Pour pieces of fruit into hot syrup and cook for 40-50 minutes. If you want a thicker treat, then increase the time to 60-80 minutes. Stir the jam occasionally. If it burns, then just throw it away, as the dessert will not taste good.

We lay out the finished dessert in sterilized glass jars.

When the jars have cooled, we put the treat in the refrigerator or in a cool place: on the balcony, in the pantry or cellar. Bon Appetit!

The most delicious recipe for quince jam with lemon

Quince sweetness has not only a unique aroma, but also useful properties that are preserved even as a result of heat treatment. Lemon gives the jam a pleasant color and piquant taste.

Ingredients:

• 1 kg of quince;
• 1 kg of sugar;
• ½ lemon.

Cooking

The fruits are very dense and hard, so we will boil them first. In general, we send it to the pan, fill it with water and put it on fire. After boiling, it is enough to cook for three minutes.

We remove the quince from the pan, but do not drain the water, it will still be useful to us. We cut the cooled fruits into several slices, cut out the core with seeds and put it on a plate.

Slices cut into small pieces. And we throw the core into the water where the quince was boiled, and boil for about 15 minutes. During this time, the seeds will give all their flavor.

Quince cubes are covered with sugar, and then poured with strained broth. We put on the stove and after boiling, cook for 20 minutes over low heat. Periodically remove the foam.

After this time, add lemon to the jam and boil for another 20-30 minutes. Then we put it in a jar, cork and remove to cool.

Dessert is ready. It has a beneficial effect on the respiratory system and strengthens the immune system.

How to cook quince jam in a slow cooker

Thanks to modern developments, the cooking process is greatly simplified. With help kitchen appliances you can quickly and effortlessly make quince jam. step by step instructions see the following video:

This recipe can be adapted to different brands of multicooker. Any hostess can cook this dessert, even without culinary experience. Bon Appetit!

Quince and pumpkin jam without water

Jam from such useful products improves health. This sweet will be a great addition to the holiday table. If everything is done correctly, then the aroma and taste of delicacy will not leave anyone indifferent.

Ingredients:

• 500 g quince;
• 1 kg pumpkin;
• ½ lemon;
• 1 orange;
• 500 g of granulated sugar.

Cooking

We remove the core from the quince, remove the seeds from the pumpkin and peel it. Then we cut the fruits into pieces of any shape and send them to a pan with thick walls and a bottom.

Pour granulated sugar into a container with slices and mix thoroughly so that the crystals dissolve.

Sugar can be replaced with fructose (300 g).

Then add orange and lemon juice. Leave for 2-3 hours, then put on the stove and bring to a boil. Cook for 10 minutes.

We remove the pan from the burner and leave it again for several hours. We perform such actions 2-3 more times. And then we distribute the jam in sterilized jars.

If desired, you can use an immersion blender to chop the slices before serving them in jars. Bon Appetit! And you can also cook.

Raw quince jam through a meat grinder

In the following recipe, we will not subject the products to heat treatment, that is, they do not need to be cooked. To do this, you only need a few minutes of free time. Thanks to this method, quince retains all vitamins and beneficial properties.

Ingredients:

• 1 kg of peeled quince;
• 1 kg of granulated sugar.

Cooking

We remove the hairs on the surface of the fruit with a toothbrush or the back of a sponge. Then we cut the quince, and be sure to extract the seeds.

At the next stage, we scroll the slices in a meat grinder with a fine spinneret.

Pour the fruit mass with granulated sugar and mix thoroughly.

We leave the jam for 8-12 hours. Then mix again and roll into jars. We store jam in the refrigerator.

Quince and pear dessert

ripen in autumn various fruits. Therefore, you can diversify the jam recipe. We will use not only the Japanese apple, but also ripe pears. Thanks to this combination, the original taste of the dessert is obtained. How to cook such a delicacy, see the following video:

If desired, add cinnamon or other spices to the jam. Any specified recipe in this article helps to make the most delicious jam. In winter, it replenishes the deficiency of vitamins and protects against viral diseases. Therefore, prepare a few jars.

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Culinary Etude 08.10.2018

The brewing season is drawing to a close. Its finale is marked by the preparation of a triumphal delicacy, amazing in taste and aroma. It is made from quince, a fruit that is almost impossible to eat in fresh. But it is necessary to cook it, and a miracle happens. Let's make quince jam today.

Her proven recipes for making quince jam at home were brought to us by Irina Rybchanskaya, the permanent host of our tasty heading. The story will be continued by Irina.

Hello, dear readers of Irochka Zaitseva's blog! In the courtyard of the house where I was born, a very old quince grew. Its knotted branches resembled the hands of an old grandmother. From year to year, she gave us a generous harvest of fragrant, stone-hard fruits.

First, hairy, bizarrely shaped fruits were put in small boxes in one layer so that they “reached” the desired condition. When my grandmother decided that they were yellow and ripe enough, the actual process of making jam began.

I'll start with exactly grandma's recipe. And she got it from her neighbors - Armenians, who cooked quince in this way back in their homeland, in Kars. The process takes quite a long time, but there is not so much active cooking time. But the jam turns out fabulous! Do not be too lazy to cook it while there is quince in the markets. You will be rewarded a hundredfold for your patience and diligence.

Quince jam with slices - the most delicious recipe

For the preparation of such a jam, hard quince, which grows in the Caucasus, in Uzbekistan, is best suited. It is much more fragrant and tastier than softer Turkish. And don't let its primordial rigidity scare you. In the jam, the quince slices will become softer, slightly elastic, completely pliable for the teeth and very tasty.

Jam according to this recipe in our family is called “soft”. In contrast to the "solid", the recipe of which I will give below.

Ingredients

• Three kilos of quince;
• three kilograms of granulated sugar;
• 2.5 liters of water.

How to cook

1. We sort out the fruits, wash them, cut them in half, remove the hard centers with seeds.
2. Cut into thin slices.
3. Boil water in a large saucepan, throw the pieces into it.
4. After 2-3 minutes, quickly take out the pieces, put them on large trays, cool.
5. Put granulated sugar into boiling water, stir. Cook over low heat for about an hour and a half.
6. We put chilled fruits in another spacious container, pour syrup over it.
7. Cook at a not too violent boil for ten minutes. We turn off the fire.
8. We quietly go about our business for the next ten to twelve hours.
9. Reheat after standing, boil for ten minutes and again leave to "rest".
10. For the third time, boil for five to ten minutes, put it in sterile jars, roll it up, send it to storage.
11. This is what it looks like ready jam from quince slices.

My remarks

1. Take my word for it: this quince jam recipe is truly the most delicious. Here delicious syrup, similar to jelly and delicious, incredibly tasty slices!
2. Be sure to lay out the quince petals after cooking on trays, otherwise they will be overcooked. Act quickly, all inventory must be prepared in advance.

Quince jam - step by step recipe with photo

Fruit pieces in this jam are much more elastic than in the previous one. I recommend the recipe to lovers of candied fruits - fruits in finished products reminiscent of this delicacy.

The step-by-step recipe is as simple as two and two. Even a novice caring hostess will cope with its implementation.

Ingredients

• The same amount of quince (net) and sugar.

How to cook

Wipe fluff from quince, wash, cut, remove the middle with seeds.

cut pretty large pieces, approximately one and a half centimeters thick.

Put the prepared pieces in a spacious container, pour half the sugar according to the recipe. Leave it like this until the fruit releases its juice. Stir after juice appears.

After about a day, add the remaining sugar, wait for the juice to separate, stir. Leave for another twenty-four hours.

The decisive moment has come - the beginning of the cooking process. We put the container on the fire, wait for the boil, reduce the flame to a minimum. Cook on a quiet flame - the surface of the jam should only move slightly and be covered with tiny bubbles.

After an hour, we do a test on the ball. If it does not spread on a cold surface, then it is time to stop cooking jam. Pictured is the finished jam.

Here is a wonderful jam made from our homemade quince. Amber, rich color. Subtle, captivating with its tenderness aroma. I'm talking about taste in general.

Perfect quince jam at home

I invite you, dear readers, to watch a great video. It is especially pleasing that perfect recipe quince jam at home is presented to us by a man.

Quince jam with walnuts - recipe

I really love the combination of jam with any nuts. most often I cook with the kernels of the seeds of the apricots themselves or with almonds. And quince - with hazelnuts and walnuts.

Our hazelnut harvest is still too small due to the youth of the bushes. On the other hand, we collect several large bags of our walnuts every year.

Ingredients

• Quince;
• sugar;
• water;
• walnuts.

How to cook

1. The amount of ingredients will vary from person to person. You just need to keep the proportions. First, let's prepare the quince in the usual way- wash, cut, remove the seeds, cut into pieces or small petals.
2. Let's prepare the walnuts. For a kilogram of fruit, take from 100 to 300 grams of nuts. They need to be dried in a pan. Then rub in your palms to remove the skin.
3. Fill the fruits with water. It shouldn't even cover the pieces. Cook for two - three minutes, take out the quince on a tray.
4. We measure the amount of water. We put sugar in it in a ratio of 1 to 1.5 (by weight). For one kilogram of water - one and a half kilograms of sugar. We boil the syrup, put quince and nuts in it. We stop heating after five minutes of boiling.
5. We are waiting for our future jam to cool completely. Repeat heating and boiling for five minutes. We make three such "visits".
6. After the last cooking, we pack the jam in sterile jars and close the lids. I think that it is no longer necessary to remind that jars and lids are always sterilized with us.

Ripe quince jam is self-sufficient and does not require additional flavors or taste regulators. If for some reason you have to process a not quite ripe quince, then it is best to boil it with lemon and ginger.

With these additives, green quince jam acquires a special piquancy and expressive taste.

Ingredients

• A kilogram of quince;
• one medium lemon;
• a small plump ginger root, the size of a little finger;
• 1.2 kg of sugar;
• 300 ml of water.

How to do

1. Washed, freed from seed pods, quince cut into arbitrary thick slices.
2. Blanch for five minutes in water, cool in cold water.
3. My lemon in hot water with soda, wipe, twist in a meat grinder along with the skin.
4. My ginger, peel, rub on a medium grater.
5. We measure out 300 ml of water in which the slices were blanched, pour sugar into it, cook the syrup.
6. Immerse fruit, twisted lemon, grated ginger into it.
7. We heat it on a medium flame, boil for five minutes, let it rest for half a day.
8. We repeat the operation three more times. The last cooking lasts until the jam is ready.
9. Pour into jars, roll up, send to the pantry shelf.

Japanese quince jam for the winter - the most delicious recipe

From Japanese quince (it is also sometimes called Chinese), you can cook jam according to any of the above recipes. But there is one in my piggy bank that is rightfully considered the best. Judge for yourself - even the list of ingredients is already impressive.

For cooking, we need redcurrant juice, the season of which has long passed. But I'm sure many of you have .

Ingredients

• 800 g Japanese quince;
• 300 g pumpkin (preferably varieties Butternut, Honey Princess, Gribovskaya, Spanish guitar);
• 150 g cranberries or lingonberries;
• one kilogram of sugar;
• 25 g of ginger root;
• 350 ml of red currant juice.

How to cook

1. Thawed red currants work in a blender, strain the resulting puree through a sieve to obtain juice.
2. Mix the juice with sugar, boil the syrup over low heat.
3. While the syrup is cooking, you can peel the pumpkin, cut it into small cubes. If you do not find the indicated varieties, then use whichever you like the most.
4. Wash the quince, remove the seed pods, cut into small pieces with the skin.
5. Sort cranberries or lingonberries, wash them, let the water drain. Dry.
6. Peel the ginger, cut into coarse grater or cut into thin slices.
7. In boiling syrup, dip the prepared Japanese quince, pumpkin cubes, cranberries.
8. Bring the mixture to a boil, cook on the smallest flame for an hour.
9. Pour into small jars. I most often use jars with a capacity of 200 ml for these purposes.

The quince (or Japanese apple) growing in gardens and vegetable gardens has a sour taste, so there is no point in eating it fresh. More tasty are quince blanks, which acquire a pleasant aroma and refined taste. The benefits of quince in jam or jam are invaluable - it kills viruses, heals the gastrointestinal tract and strengthens nervous system.

How to make quince jam

Due to the fact that raw quince is dry, hard, astringent and with a sour taste, it is worth thermally processing it - making jam, jam or marmalade in combination with citrus fruits or apples. The calorie content of jam or mashed potatoes is average - no more than 300 kcal per 100 grams, so you can safely enjoy it in a small amount even losing weight and watching your figure. Beneficial features Japanese apple cannot be overestimated: it strengthens the nervous system, normalizes the work of the gastrointestinal tract, liver.

Preparation of quince jamstarts with the selection of components. The fruits should be chosen the most ripe, let them lie down a bit for softness and juiciness. It is better to take the average size of berries, choosing tart or sweet varieties. When buying or harvesting dry fruits, you will have to add water or sugar syrup, and juicy sweet berries will not need this - only granulated sugar is required.

Before processing, the quince is peeled from the skin or fluff from its surface, cut into slices. Be sure to remove the bones, because they contain the poisonous substance amygdalin. Bones can be used in jam, but only if the seed pods are removed from them - this way they give the delicacy interesting flavor notes, but reduce the shelf life. When removing the skins from the fruits, the latter goes to boil the syrup - it is poured with water, boiled, the broth is filtered and mixed with sugar.

The quince itself is blanched before being placed in sugar syrup to make it softer. If only this type is cooked, then blanching is skipped, and when combining quince with apples or pears, it is required. To prevent the peel from turning black, the fruits without the skin are stored in a solution of citric acid or sprinkled with lemon juice. How much to cook quince jam in time depends on the chosen recipe - about an hour and a half. Do not cook longer than indicated - the slices become hard candied fruit in syrup.

The main cooking technology is reduced to the following steps:

• boiling hot thick sugar syrup;
• grinding quince through a meat grinder, blender or cutting into slices;
• mixing with syrup and heat treatment, seasoning lemon juice, orange zest or additional components;
• layout on sterilized jars, twist;
• hot canned food is wrapped in a blanket, placed upside down and stored until completely cooled;
• after that, you can remove the jars to a cool dark place, depending on the recipe, there are different shelf life - from a month to a year.

In a slow cooker

In addition to using the usual basins, you can findrecipe for quince jam in a slow cooker. Thanks to the use of the device, you can make some fragrant treats for the winter. For manufacturing, the fruits are cut into pieces, covered with sugar for three days, and then the resulting slurry is put into a bowl. By setting the stew mode for 40 minutes, they get boiled jam or jam. You can season the jam with lemon juice or vanilla extract, cinnamon, nuts.

In a bread maker

Gets ready even fasterquince jam in a bread machine. For manufacturing, the fruits are cut into pieces, laid out in a mold, sprinkled with sugar. By setting the jam mode, the program will automatically select the cooking time. 20 minutes before the end of cooking, the delicacy is seasoned with lemon juice or orange zest. Many gourmets like to add walnuts, pieces of fresh ginger.

quince jam recipe

The Japanese apple is a wonderful autumn fruit that produces great desserts. Someone likes to add such sweetness to meat dishes, for example, to burgers.Preserved quinceeveryone will like it, but it will help beginners and not only step by step recipe. You can make jam from one quince, combining it with lemon or orange, walnuts or cinnamon. For lovers of delicate taste, they will like harvesting quince for the winter in combination with apples, pears or pumpkins. Jam with ginger, vanilla and honey has a fragrant taste.

Quince jam - recipe

• Cooking time: 1 hour.
• Calorie content of the dish: 273 kcal.
• Purpose: for dessert.
• Cuisine: author's.

Quince jamin combination with cinnamon, it reminds of the past hot summer. The fruity-spicy aroma of the delicacy goes well with hot tea, you can eat it as a bite or spread it on White bread or a plush. Preparing jam is easy - the hostess will need less than an hour for the whole fast process. Plus, a few minutes to prepare the products and lay the finished contents in the banks.

Ingredients:

• quince fruits - 1000 g;
• granulated sugar - 0.7 kg;
• water - 400 ml;
• lemon juice - 2 tablespoons;
• cinnamon - 5 g.

Cooking method:

1. Peel the fruits from fluff, cut in half, cut out the core, cut the pulp into slices. Sprinkle with lemon juice, add water, cook for 15 minutes over medium heat, stirring occasionally.
2. Pour sugar with cinnamon, boil for 25 minutes over low heat, stirring constantly.
3. Jam is poured into jars, corked and sent for storage. Keep no longer than two months.

jam

• Cooking time: 2 hours.
• Servings: 10 persons.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to cook quince jam, will teach each cook the following recipe with a photo, which describes in detail the entire manufacturing process. For jam, large juicy fruits rich in pectin are suitable, so you don’t have to add thickening agents. Jam is obtained elastic consistency, with a pleasant honey aroma and slight sourness of citric acid.

Ingredients:

• quince - 1.7 kg;
• sugar - 1 kg;
• water - 3 l;
• lemon or wine acid- 25 g.

Cooking method:

1. In two liters of water, dissolve almost all citric acid, pour the fruits peeled from fluff, cut into pieces without a stone.
2. Boil the syrup from the remaining water and sugar for 25 minutes.
3. Pour the grated quince pieces, cook over low heat until the fruits are transparent and the syrup thickens for about an hour.
4. Put the rest of the acid, cook for two minutes.

Slices

• Cooking time: day.
• Servings: 10 persons.
• Calorie content of the dish: 272 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Quince jam slicesit turns out very beautiful and "dry" in consistency. If you want to get a thinner syrup, you will have to increase the amount of water added. beautiful and fragrant delicacy looks spectacular in a served plate, appetizing with its amber honey color.

Ingredients:

• quince fruits - 1000 g;
• granulated sugar - 1000 g;
• water - 200 ml;
• citric acid - 5 g.

Cooking method:

1. Remove the peel from the fruit, remove the seeds, cut out the black dots. Cut into slices, pour water with half the acid, blanch for 10 minutes.
2. Pull out the pieces, let the liquid drain.
3. Add sugar to the remaining water, boil the syrup. After 15 minutes, add fruit, cook for six minutes over medium heat with constant stirring and removing foam.
4. After 12 hours, put it back on the stove, cook the jam for five minutes. After another 10 hours, repeat cooking for 11 minutes. Introduce citric acid, arrange in a container, put away for storage.

With walnuts

• Servings: 10 persons.
• Calorie content of the dish: 286 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to cook quince jam with nutsare described step by step in the instructions below. The cooking process is long, because the jam is cooked in three stages: every day for several minutes. Due to this, it acquires a transparent honey hue, a thick consistency in which walnuts look beautiful.

Ingredients:

• quince - 2.5 kg;
• sugar - 2 kg;
• water - 1.5 cups;
• walnuts - 0.3 kg;
• lemon - 1 pc.

Cooking method:

1. Wash the fruits, remove the fluff with a brush, cut into four parts, cut out the bones. Cut the pulp into slices, pour boiling water in a saucepan for two minutes, dry.
2. Dissolve 700 grams of sugar in the remaining water, add quince, boil for 10 minutes after boiling, remove the foam.
3. After 11 hours, add another 700 grams of sugar, boil for 10 minutes.
4. After another 11 hours, add the rest of the sugar, crushed nuts, lemon slices with peel, after boiling, keep for 10 minutes on minimum heat. After cooling, cork canning in jars.

With lemon

• Cooking time: 15 hours.
• Servings: 10 persons.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Quince jam with lemonIt turns out a bright saturated color, with a pronounced sourness of citrus fruits. It is more useful due to high content vitamin C, has antiviral and antimicrobial effects. It will again have to be cooked in three stages, but it's worth it - the consistency will turn out to be viscous, the aroma will be pronounced, and the taste will be magnificent and unforgettable.

Ingredients:

• quince fruits - 1000 g;
• granulated sugar - 1000 g;
• water - 0.6 l;
• lemon - 1 fruit;
• vanillin - 5 g.

Cooking method:

1. Remove the skin from the fruit, remove the seeds, cut into slices.
2. Dissolve sugar in water, boil syrup, pour fruits over it, cook jam for 20 minutes.
3. After turning off, cover with a cloth, after 4.5 hours repeat the process.
4. In total there will be three stages of cooking, in the last of them, five minutes before readiness, introduce small lemon cubes, unpeeled.
5. Pour into banks.

Jam through a meat grinder

• Cooking time: 1 hour.
• Servings: 12 persons.
• Calorie content of the dish: 271 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to cook quince jam, will explain in detail with an explanation of each step the following simple recipe. Here you do not have to cook a delicacy in three stages, it will be ready in just an hour. Jam will turn out with a tart taste, sour aroma and sweet content. It's good to serve with green tea along with freshly baked buns.

Ingredients:

• quince - 2 kg;
• sugar - 1.5 kg;
• citric acid - 5 g.

Cooking method:

1. Peel the fruits from the fluff, cut out the seeds, cut into slices, pour boiling water over.
2. Drain the water, grind the fruits with a blender or pass through a meat grinder.
3. Add sugar, let it dissolve.
4. Put the mass on medium heat, constantly stirring, boil. Constant stirring will prevent the jam from burning.
5. Then reduce the temperature of the stove to a minimum, cook for half an hour. At the end, add citric acid, arrange in jars and cork them.

With lemon and nuts

• Preparation time: 1.5 days.
• Servings: 10 persons.
• Calorie content of the dish: 284 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Quince jam with nuts and lemondiffers in taste without excessive cloying, with pleasant sourness added lemon. Fruit slices boiled in syrup retain their density and do not boil soft, and the consistency of the mass itself is closer to “dry”. A nutty mixture of walnuts, almonds and hazelnuts gives the jam a piquancy. It can be eaten alone or used in baking.

Ingredients:

• quince fruits - 1000 g;
• granulated sugar - 600 g;
• water - ¾ cup;
• lemon - 1 pc.;
• vanillin - a bag;
• nuts - 100 g.

Cooking method:

1. Fruit after thorough washing, cut into four parts, remove the seeds. Cut the pulp into slices, pour into a boiling syrup of water and sugar.
2. After five minutes of cooking, remove from heat. Repeat the step twice, every 12 hours.
3. In the last cycle, add crushed nuts, grated zest and lemon juice, mix.
4. After cooling, pour into containers.

with orange

• Cooking time: 13 hours.
• Servings: 10 persons.
• Calorie content of the dish: 270 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Quince jam with orangeturns out with amazing taste, rich aroma of citrus crust and pleasant orange color. Bright amber transparent consistency attracts attention if you put the jam on festive table. You can use it as a dessert for hot tea with cookies or gingerbread at friendly gatherings.

Ingredients:

• quince - 1 kg;
• sugar - 1 kg;
• water - half a liter;
• orange - 1 pc.

Cooking method:

1. Remove the peel from the fruit, add water, cook for half an hour.
2. Cut the pulp itself into slices, put in a decoction, boil for 10 minutes, dry. Strain the liquid, combine with sugar, boil the syrup. Lay quince slices, leave under a towel or under a blanket for 12 hours.
3. Boil the jam until boiling, put orange thin slices together with the peel, cook for 40 minutes.
4. Pour into jars, roll up, cool under a blanket.

with apples

• Cooking time: 20 hours.
• Servings: 10 persons.
• Calorie content of the dish: 269 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to cook quince jam with apples, described and described below. The delicacy will turn out with a thinner and delicate taste, soft consistency and with a pleasant subtle aroma. delicious dessert at home, it is prepared in three stages, between which there are breaks of 5-6 hours. The result is worth it - a delicious jam pleases adults and children, guests and friends, suitable for serving with pastries.

Ingredients:

• quince fruits - 1000 g;
• granulated sugar - 1000 g;
• apples - half a kilo.

Cooking method:

1. Rinse the fruit, remove the peel, cut out the seeds, damaged areas of the pulp. Cut into slices, cover with sugar, leave for eight hours to release the juice.
2. Cook in three stages for five minutes with breaks of 5.5 hours.
3. Roll into sterilized jars.

Puree

• Cooking time: 1 hour.
• Servings: 10 persons.
• Calorie content of the dish: 274 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Quince puree for the winterit turns out unlike any other fruit preparation. If for the first time it works out, then the next time you can diversify the puree with slices of apples, pears or lemon slices. The ratio of products for manufacturing is 1: 1, and there are only two of them - sugar and fruits. Ready meal can be served as sweet table, and as an accompaniment meat dishes(for example, pate from goose liver) for gourmets.

Ingredients:

• quince - 1 kg;
• sugar - 1 kg.

Cooking method:

1. Rinse the fruit, cut into slices, remove the skin if desired. Pour a couple of tablespoons of water, cook for 10 minutes after boiling.
2. Soften with a blender, add sugar, cook until boiling. After that, reduce the heat to the weakest, stir continuously, cook for half an hour.
3. Arrange in sterilized jars, perfectly dry. Close with sterilized screw caps, roll up. Cool under a blanket, after turning the lids down, store in a cool dark place.

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