Quince jam is extremely easy to prepare, because quince contains pectin, which helps the gelling process. And the main difference between these jams and the rest is that maximum heat is required to make it.

Quince jam - a simple recipe

It's really simple and quick recipe, since it requires the bare minimum of ingredients and takes only half an hour to prepare. Water is added as desired, depending on what consistency is required.

Ingredients:

1 kg of ripe quince;
750 g sugar.

Cooking method:

We rinse the quince with water and wipe with a paper towel.
Carefully cut off the peel, tails and remove the core. If you want more vitamins in the finished product, you can leave the peel, but you should remember that then the jam will not be brought to homogeneity and will be very tender.
Cut the peeled fruits into pieces, the size and shape does not matter.
Place the pieces in a saucepan, add half a glass of water and cook for about 15-20 minutes, the time may vary, the main thing is that the pieces become soft.
Use a blender or masher to make a puree from the pieces.
Pour sugar there and boil for another 10 minutes.
Place the prepared jam into prepared sterilized jars.

How to make it in a slow cooker?

Jam in a slow cooker differs in preparation from traditional jam, as it is prepared in several steps. And despite this, it is more convenient to prepare jam in a slow cooker.

Required Products:

2 kg quince;
1 or 1.5 liters of water;
1 or 1.5 kg of sugar.

Preparation:

Wash the fruits, peel them, cut them into small slices and remove the core.
On the “Multi-cook” function or, if there is none, on manual mode and set it to 160 degrees. Bring the water to a boil.
Place the quince there and cook for half an hour.
Remove the mass, drain the water and weigh.
Place the quince in a cup and add sugar in a 1:1 ratio.
On the same mode, but with a temperature of 130 degrees, cook for about 40 minutes.
After the jam is ready, put it in a capacious bowl and let it dry for 24 hours. room temperature, after which it can be put into jars.

Cooking through a meat grinder

Using quince jam through a meat grinder will allow you not to peel the fruit. There is no need to add water; the juice released will be enough to create jelly.

Required components:

1 kg quince;
2 kg sugar;
1.5 g citric acid;
6 g cinnamon. Added as desired.

Cooking process:

Wash the fruit well and cut out the core and blemishes.
Cut the fruit into pieces.
Pass the cut quince through a meat grinder.
Pour the resulting mass with sugar and leave so that the juice has time to release within an hour.
Next, place the bowl over high heat and cook for forty minutes, stirring with a wooden spoon and remembering to skim off the foam.
Add cinnamon there and continue cooking until the resulting mass flows like a thread from a spoon, rather than in drops.
When almost ready, add citric acid.
Immediately place the finished jam into sterilized jars.

From Japanese quince

Japanese quince, or as it is also called, chaenomeles, differs from the classic one only in size. Jam made from this type of quince is no less tasty and aromatic.

Required ingredients:

1 kg Japanese quince;
1 kg sugar;
0.5 l of water;
Vanillin is preferred.

How to cook:

Remove the skin from the fruit, add the core and cut into thin slices.
Place in a saucepan, adding a glass of water and 100 g of sugar. Cook over high heat for 10 minutes, skimming off the foam. If during this time the quince has not yet become soft, mash it with a blender or crusher.
Boil for another 20 minutes, adding the remaining sugar and water. Stir with a wooden spoon. Place the finished jam into jars.

Pear and quince jam

Pear and quince jam is very flavorful and very simple. The quince in this jam will be complemented by pears, they will add sweetness, and apples will add thickness.

Ingredients:

500 g quince;
500 g apple;
500 g pear;
500 g sugar;
100 ml water.

Step by step recipe:

All fruits must be peeled, cut into pieces and placed in a container.
Add half the sugar and pour in 100 ml of water so that the jam does not burn and cook until softened over low heat.
Add the remaining sugar, stir and boil for 5 minutes until completely softened.
Place the still hot fruit in a blender or chopper and grind until the lumps are completely crushed and a homogeneous puree is formed.
Bring to a boil again and pour into jars.

With apples

The increased content in quince and apples will allow you to easily prepare thick jam and use it not only on its own, but also as a filling for pies, it will not leak.

Components:

3 kg quince;
1 kg apples;
2 kg sugar;
750 g water;
12 g cinnamon;
juice of two lemons.

Preparation:

Peel and core thoroughly washed fruits and place the peelings in a gauze bag.
Cut the fruit into pieces and put everything in a bowl, add water, put a bag of peelings inside and cook over low heat for an hour, stirring occasionally, until softened.
Remove the gauze bag and grind the mixture to a puree.
If the consistency of the puree is too thick, you should add water, sugar, lemon juice and cinnamon. Mix everything well and cook for 40 minutes, stirring constantly. Place the finished jam into jars.

Quince confiture for the winter

Quince confiture has an amber color and a sourish-astringent taste.

Ingredients:

1200 g quince;
1200 ml water;
10 g citric acid;
940 g sugar.

Preparation:

Peel the fruit, remove the core and cut into 4 parts.
Dissolve 5 g of citric acid in water. Put the quince there.
Boil the core and peel for 15 minutes in a separate container, then strain and discard parts of the fruit.
Add sugar to the resulting broth and boil for a few more minutes. At this time, grate the quince soaked in citric acid and add to the syrup.
Cook until thickened, then add the remaining citric acid and turn off the heat. Then put the confiture into jars.

In this recipe, you do not need to waste time and effort on softening the fruit and then grinding it into a paste, which significantly reduces the cooking time.

Ingredients:

1 kg quince;
1 kg sugar;
36 ml lemon juice.

How to cook:

Cut out the cores of washed fruits, remove all imperfections in the peel, and leave the good ones.
Cut the quince into slices and fill them with 200 ml of water or a decoction of the peel and cores.
Pour sugar into it, mix thoroughly and let it brew for about 7-8 hours.
Place the resulting syrup on slow fire, bring to a boil, stirring occasionally, skim off foam as it appears.
The color of the broth should be amber and the syrup should be thick. When the desired effect is achieved, the jam can be poured into jars. https://youtu.be/Vjm_jZSw0zg

Unlike preserves, jams are homogeneous in consistency; the product in them is subjected to mechanical grinding. Jams are tasty, well absorbed by the body, good for digestion, and ideal as a filling for pies, buns and cheesecakes. Best jams are obtained from foods rich in pectin - apples, pears, quinces and plums. Let's figure out how to properly prepare quince jam to save more useful substances and the blanks could be stored at home.

- the most delicious recipe

Quince – 1 kg
Sugar – 0.5-1.0 kg
Citric acid – 1.5 g
Cinnamon - optional

The quince is washed, the bristly coating is removed with a soft brush, and the fruit is dried on a napkin. When grinding the fruit using a meat grinder, there is no need to peel the quince. After heat treatment, it will become soft and will not be felt in the dish.

The fruits are peeled from the core and seeds, cut into slices, and passed through a meat grinder.
The resulting “minced meat” is covered with sugar for 3-6 hours to form juice.
Place on fire, bring to a boil and boil for 40-60 minutes.
At the end of cooking, add citric acid and cinnamon to taste.
Hot jam is poured into jars that have been previously sterilized and covered with metal or polyethylene lids.

Note! To preserve vitamins, the product is not subjected to heat treatment, but a larger volume of sugar is used: for 1 kg of quince, take 1.0-1.5 kg of sugar and mix well in a blender. The product must be stored in the refrigerator and consumed within 2-3 weeks after preparation!

Recipe in a slow cooker

The main advantage of making jam in a slow cooker is that the product does not burn during heat treatment. You can achieve the thickest consistency of the dish and literally cut it with a knife after it cools.

Quince – 1 kg
Sugar – 450 g
Water – 100 ml
Cinnamon, chopped ginger - optional

The fruits are washed, peeled and cored, grated or finely chopped. In the multicooker, set the “Soup” or “Multi-cook” mode with a temperature of 110 o for 12 minutes. Place the chopped mass into the bowl, add water, and start cooking with the lid open. As it heats up, carefully add sugar, stirring the product. Bring to a boil, cook for 10-12 minutes. Leave for 4-6 hours.

Cooking is repeated 2 more times. The third cooking time depends on the desired consistency of the final product. Thick jam can be stored at room temperature.

Important! The volume of shredded product placed in the multicooker should be 1/3 of the volume of the bowl. When boiling, the mass can rise greatly and go beyond the limits of the multicooker.

A simple recipe for cooking quince jam in an enamel pan:

Quince – 1 kg
Sugar – 500-750 g
Water – 100 ml

The fruits are washed, peeled and cored. Cut into slices, place in a saucepan, and place on low heat with a diffuser. Add water. As the product heats up, it softens and releases juice. Using a potato masher, the product is brought to a puree consistency.

Before boiling, sugar is gradually added to the puree, stirring continuously. After the sugar has completely dissolved, boil to the desired consistency. Finished product When hot, they are placed in sterilized jars and sealed with metal or polyethylene lids.

Important! You can prepare this recipe from Japanese quince.

"Five Minute"

Quince – 1 kg.
Sugar – 600-800 g.

Wash the fruit, peel and core it, chop it on a grater, cover with sugar for 6 hours. When the mass is saturated with sugar and gives juice, put on low heat and bring to a boil. The resulting foam should be skimmed off. Cook for 5-7 minutes. Remove from heat and leave for 3-4 hours. Cook this way 3 times. After the last cooking, pour the hot product into sterilized jars and seal with metal lids.

"Butter" from apples and quince

In foreign literature apple jam called "butter" by analogy with the peanut product. Thick jelly quince with the addition of apples can be eaten by spreading it on bread, like butter.

Quince – 1 kg
Apples – 0.5 kg
Water – 150 ml
Sugar – 600-800 g

Apples and quinces are washed, peeled and cored. Cut into slices and place in enamel pan, add water and place on low heat. As it softens, prepare the puree using a potato masher or blender with a puree attachment.

Before boiling, sugar is added to the fruit mixture while stirring, boiled to the desired consistency, placed in jars, and sealed. The finished product can be stored at room temperature.

Quince with lemon

This dish will be healthier without heat treatment; the jam will be aromatic. It is better to prepare it using a meat grinder or a blender at maximum power. Quince and lemon - excellent remedy for colds, since the amount of natural vitamin C in such a jelly will be maximum.

Quince – 0.5 kg
Lemon – 1-2 pcs.
Sugar – 400-500 g

The quince is washed and the bristly coating is removed with a soft brush. Peel the cores and seeds, cut into 1 x 1 cm cubes. Wash the lemon, cut into pieces, removing the seeds.

Note! There is no need to peel the lemon; it contains more ascorbic acid than the pulp.

The mixture is passed through a meat grinder or crushed with a blender. Cover with sugar and leave for 4-6 hours. Then stir well and place in jars. Store in the refrigerator.

Quince with oranges

Quince – 0.5 kg
Oranges – 1-2 pcs.
Sugar – 400-500 g

Unlike lemons, oranges require peeling. Orange slices are cut into cubes; if there are seeds, they are removed. The quince is washed, peeled and cored, cut into 1 x 1 cm cubes. The fruit mixture is crushed in a blender, covered with sugar for 4-6 hours, stirred well. The finished product is placed in jars and stored in the refrigerator.

Pear and quince jam

For this dish, choose pears of autumn varieties - soft, juicy, aromatic, sweet. Those that cannot be stored are suitable; the fruits must be at the stage of full maturity. Combined with quince, you get a harmonious jelly. The finished product is rich in potassium and B vitamins, which is useful for strengthening nervous system and the fight against the “autumn blues.”

Quince – 0.5 kg
Pears – 0.5 kg
Sugar – 450-500 g
Water – 100 ml

Quinces and pears are washed, peeled and cored, and cut into slices. Place in an enamel pan, add water, and place on low heat. As the fruit softens, prepare the puree using a potato masher or blender. While stirring, add sugar. The puree is boiled to the desired consistency. The finished product is placed in jars and sealed. This jam can be stored at room temperature.

Recipe for diabetics

Quince is a product with low glycemic index, it can be eaten when diabetes mellitus. However, in its raw form it is of little use, but in the form of jam it is healthy and tasty.

Quince – 5 pcs.
Lemon – 1 pc.
Water – 100 ml
Fructose (stevia) – 4 tbsp. l.

Wash the quince, peel and core it, grate it. Squeeze the lemon juice and grate the peel on a fine grater. Mix all ingredients in an enamel pan. Cook over low heat for 1 hour. Place the finished product in jars and seal. Keep refrigerated.

Quince jam, prepared according to all the rules, will bring health and joy to adults and children. This delicacy can be consumed as a separate product or used as a filling for flour products, cottage cheese casseroles and cakes.

Quince is a plant of southern latitudes. Its fruits are filled with warmth and sun. In appearance they resemble or. Picked fruits can be stored for a very long time - up to six months. However, the pulp is very dense and has a tart taste, so fresh the fruits are rarely consumed. But there are many recipes by which you can prepare them for the winter. For example, it is enough to simply cook amber jam, very reminiscent of honey, or step by step recipe prepare sweet and sour compote. Delicious jam, transparent candied fruits, aromatic confiture- all these blanks, even in the photo, make you want to get down to business quickly.

What are the benefits of quince?

Quince fruits contain tannins, which give quince a tart, astringent taste. a large number of fructose, vitamins, fruit acids. Thanks to such a rich composition, quince has found application not only in cooking, but also in alternative medicine.

At heat treatment some substances are destroyed, but most of the components of this fruit remain unchanged. Therefore, in the winter-spring period, when there is a physical shortage of vitamins and other useful substances, the use of quince preparations will be especially useful.

How to make jam

Quince fruit jam turns out transparent and quite thick, with a strong, pleasant aroma. It can be consumed either on its own or in the form of delicious filling for pies and others confectionery. The recipe is quite simple:

Quince jam

quince fruits;
sugar - 1.5 times more than fruit;
glass of water.

Preparation:

Peel the quince from the fleecy skin, cut into pieces large pieces and pour into a thick-walled pan.
Fill with water - it must cover the bottom.
Cover with a lid and steam the quince over low heat until soft.
Drain the resulting liquid, mix it with sugar and boil the syrup.
Pour syrup over quince and boil for 20 minutes. Set aside the semi-finished product for 12 hours.
After time has passed, cook the quince again until translucent.
Pour hot jam into jars and roll up.

There is very interesting option jam with nuts. In this case, on the second day of cooking, add kernels walnuts, divided into several parts. This gives the jam a nutty flavor, which makes it even tastier.

Preparation in the form of compote

Quince compote is sweet and sour in taste and amazingly aromatic. IN winter period In addition to enjoying the sensations of taste, it will help strengthen the immune system and slightly relieve coughs during colds. Ingredients for making compote:

1 kg fresh fruits quinces;
2 liters of water;
300-350 g sugar.

The calculation is for one 3 liter jar.

Preparation of the workpiece:

Advice. It is best to wash quince with a stiff brush. This way, the lint will be removed, and the aromatic peel will remain intact.

If desired, you can add any other fruit to the quince compote, which will give the compote a slightly different taste.

Quince jam

An excellent quince preparation for the winter - jam. Quince jam has a very thick consistency, so you can safely bake various pies and buns with it. Jam recipe:

quince fruits;
sugar is three times less than the weight of the fruit.

Cooking process:

Advice. To make jam, it is better to take overripe quince. Such fruits will soften faster.

Candied quince

Quinces make excellent candied fruits. They have a pronounced quince flavor and aroma, dense, but not rubbery. The process of preparing them is quite lengthy and not entirely simple. Required ingredients:

quince fruits;
sugar - the same amount;
water - 4 times less than sugar.

Step-by-step preparation:

When the candied fruits dry well, roll them in powdered sugar.

Advice. It is better to boil candied fruits more than one day - this way they will become more saturated with sugar.

Quince confiture

Confiture is called delicious jelly dessert, which is boiled with the addition of pectin. Vanilla, cinnamon, and citrus fruits are added to improve the taste. Quince itself has a strong, pleasant aroma, so there is no need to add anything. There is no need to add pectin either, because these southern fruits contain plenty of it. Quince confiture recipe:

quince fruits;
sugar – 2/3 of the weight of the fruit;
water is 5 times less than the weight of the fruit.

Confiture must be prepared from peeled quince

Step-by-step preparation of confiture:

Wash the fruits, peel the skins and grate coarsely.
Immerse the fruit peelings in water and boil for 15 minutes, then remove them with a slotted spoon.
Add sugar to the resulting broth. Heat until dissolved.
Pour the grated fruit into the syrup and continue cooking until transparent.
While hot, pour into jars and roll up.

Quince confiture is consumed simply on its own as a separate dessert, served with cookies and buns for tea, and also used as a filling for pies and other confectionery products.

There are a lot of recipes for quince preparations. Absolutely all of these desserts will please both adults and children. With quince preparations, frosts and snowstorms are not scary in winter, because with them there will always be a piece of summer and warmth in the house.

Quince jam: video

Quince preparations: photo

Quince is one of those fruits that reveal their true taste after heat treatment. Unfortunately, in my in kind These fruits are practically not consumed. There is a completely logical explanation for this: this fruit is very tart. But you can prepare many delicious dishes from quince. Pies, casseroles, compotes, main dishes and preparations made from this fruit are simply excellent!

We present to your attention a recipe for a luxurious delicacy - quince jam for the winter. The dessert has a very rich taste, wonderful aroma and a very appetizing appearance. In preparation thick jam There are no difficulties, so even a novice housewife can handle the canning process. Sweet preparation will perfectly complement morning or evening tea, and also serve as an excellent sauce for pancakes, pancakes or any other homemade baked goods.

Taste Info Jam and marmalade

Ingredients

fresh quince (peeled) - 1000 g;
large apple - 1 pc.;
orange - 0.5-1 pcs.;
sugar - 500-600 g;
water - 120 ml.

How to make quince jam

To prepare this fruit jam, use the ripest quince fruits. Rinse the fruits thoroughly under running water and then cut into small slices or cubes. Damaged areas from the quince should be removed; unfortunately, there are quite a few of them.

Place the quince into a thick-walled saucepan. To make the jam even more tasty and aromatic, you can add one coarsely chopped apple or pear to it.

Cover the quince with sugar.

Pour some water into the fruit mixture, stir, and then place the pan over medium heat.

After the quince boils, you need to simmer it over low heat for 10 minutes. Then remove the container with the dessert from the stove and leave the fruit in the syrup for one hour. During this time, the future jam should cool well.

Now you need to turn the fruit mass into puree. The easiest way to do this is with an immersion blender. If you don’t have such a device on your household, use a regular meat grinder.

Rinse the orange and divide into halves. Squeeze the juice from the citrus directly into the pan with the fruit puree.

Return the pan to the stove on low heat. Stirring constantly, cook the jam for 10-15 minutes. If you want the dessert to be darker, continue to simmer until the desired result is achieved.

Teaser network

Rinse the jars in which quince jam will be stored for the winter thoroughly and then sterilize it in any convenient way. Prepare new lids and place them in boiling water for a few minutes. Distribute the hot jam into jars and roll up.

Cool the pieces at room temperature, then move them for storage in a cool pantry or cellar.

Cooking tips:

Various confectionery seasonings will help diversify the taste of the delicacy: vanillin, cinnamon, ginger, honey and nuts.
Quince goes well with many fruits. Lemon, pumpkin, chokeberry, cherry, raspberries - all this will make the dessert more original and elegant.
Seeds inside the quince must be removed. They contain a rather toxic substance that can harm the body.

How to make really healthy jam? It is known that the less heat treatment the fruits undergo, the more vitamins they retain. There are other techniques. Therefore, now we will talk about how to minimize the loss of vitamins during the cooking process.

Helpful Tips:

to wash fruits that will then be cooked, use cool running water (not hot);
select only whole and not rotten fruits for jam (in fruits with a defect there is an oxidative process that “kills” vitamins);
choose recipes with the shortest cooking time;
do not peel the fruits in advance, this significantly reduces the vitamin C content;
to make jam, use an enamel pan without chips or cracks;
Stir the fruit while cooking with a wooden spatula.

By adhering to these simple rules, you will preserve all the vitamins that quince is beneficial for the body in almost its original form.

How to make quince jam for the winter

First of all, let's take care of the container in which we will store the jam. Thanks to proper sterilization of jars and lids, the delicacy will not become moldy and will preserve amazing taste and the smell of quince. Wash the jars and lids with baking soda and rinse with running water. Then put the container in a heated oven for 20 minutes. Iron caps Boil for 5 minutes, and simply scald the plastic ones with boiling water.

Now let's get to the jam itself.

We will need:

quince: 1.5 kg;
sugar: 1 kg;
lemon: 1 pc.

Quince fruits must be completely ripe.

Let's wash all the fruits. Peel and pit the quince. Let's pass all the fruits through a meat grinder or food processor to chop. Place the mixture in an enamel pan and add sugar. Mix well. Let's wait until the juice appears. This will take about 30 minutes. If there is very little juice, you can add 0.5 cups of water to the puree.

Place the pan over low heat and, stirring, bring to a boil. After this, stirring occasionally, cook the jam for 30 minutes. During this time the mass will thicken a little. But the jam will acquire its final consistency after it has completely cooled.

If you are preparing for the winter, then place the fruit mixture in jars prepared in advance while still hot. After this, close the containers with lids. Cover the tops of the jars with a blanket. This is necessary so that the cooling process takes place more slowly. Then store the jam in a cool, dark place.

Even in the harshest winter, prepared jam will remind you of summer and give you a portion of the vitamins your body needs. Be healthy!