Quince jam recipe. The most delicious recipes for making quince jam for the winter, in slices and whole. How to make quince jam according to the Armenian recipe

Quince, an Asian relative of the apple and pear, is an unsightly fruit and practically inedible in its raw form, even dangerous for the stomach. Nevertheless, the jam it makes is very tasty and also healthy. Thanks to high content ascorbic acid, iron, other vitamins and microelements, which are preserved even after heat treatment, this fruit helps strengthen the immune system and overcome anemia. In addition, quince jam has antipyretic properties, which makes it a valuable assistant in the treatment of colds. It looks appetizing, has a pleasant honey hue, and a sweet and sour taste. Of course, if prepared correctly.

Technology for preparing quince jam

Quince jam is not difficult to make, however, if you violate the technology, it will not be beautiful and transparent, and the pieces of fruit in it will either remain too hard or turn into a shapeless mass. Other dangers also await an inexperienced cook: for example, jam made incorrectly can become sugary.

When preparing jam, you need to take a few points into account - this will save you from disappointment.

To make jam, you need ripe, but not overripe fruits. They have a rich yellow color and are fragrant. If the quince is a little green, it doesn’t matter: put it on the windowsill, in a few days it will ripen.
When preparing fruit for cooking, remove the core, but do not remove the peel - it is this that gives the jam its unique aroma. Cut into slices, which look attractive in jam, or into cubes, which even retain their shape better.
Quince is cooked in at least two stages. First of all, they boil it in water, then take it out, make syrup from this water, and then cook the fruits in it. Classical technology also involves alternating the cooking and cooling time, infusing the jam, which is why the preparation of this delicacy stretches out for almost a day. However, there are recipes instant cooking quince jam.
Quince burns quickly. If you neglect it a little, you can spoil the taste, color, and aroma - the smell of burnt sugar cannot be neutralized. Therefore, it is advisable to cook in a container with a thick bottom or at least stir constantly.
At the final stage, you must add a little citric acid to the quince jam. It is needed not to add sourness to the dish - it is already quite sour, but to prevent sugaring.

Knowing these little secrets will allow you to make jam from quince, which will become one of your favorite delicacies.

Classic quince jam recipe

quince – 1.5 kg;
water – 1 l;
granulated sugar – 1.5 kg;
citric acid – 2 g.

Cooking method (first option):

Make syrup from water and sugar. Check its readiness by dropping it onto a cool saucer: if the drop does not spread, it’s time to move on to the next stage.
Wash the quince, remove the core, peel, cut into slices or cubes.
Dip the fruit pieces into the boiling syrup, cook, stirring for 5 minutes, turn off the stove.
Wait for the syrup to cool completely. This will take several hours.
Bring the syrup to a boil again and wait until it cools down to room temperature.
Bring the syrup back to a boil, add citric acid, boil for a couple of minutes and pour the jam into prepared (sterilized) jars.
Roll it up, turn it over, insulate it, and after 12 hours put it away for storage.

If you use this cooking method, the quince in the jam will not lose its shape, but will turn out soft and tender. But there is another option for making quince jam, which is also considered classic.

Cooking method (second option):

Wash the quince, cut into 4 parts, remove the core, but do not peel. Cut into thin slices.
Place the slices in an enamel bowl, add water and boil until you notice that the slices have become transparent in the thinnest places.
Remove the slices from the bowl and place them on a tray or in another bowl in a thin layer to help them cool faster.
Meanwhile, add sugar to the water in which the quince was boiled and cook the syrup.
Place the cooled quince into the prepared syrup and cook for 5 minutes.
Wait for the jam to cool to room temperature, add citric acid to the syrup, bring to a boil and place in jars.
Turn the closed jars over, cover with a blanket and wait for them to cool.

At first glance, the second method is not much different from the first, but in fact the result will be completely different - the quince slices in the jam will be hard and will resemble candied fruits.

Quince jam in the microwave

quince, cut into pieces - 2 kg;
sugar – 1 kg;
citric acid – 2 g;
water – 20 ml.

Cooking method:

Place the quince cut into pieces into a microwave-safe container with a capacity of approximately 3 liters (filling it two-thirds full). If the size of the microwave does not allow you to use such a large dish, take a smaller one and reduce the amount of ingredients by half.
Place in the microwave and install maximum power, cook for 10–15 minutes (time depends on volume).
Take it out, add sugar, put it in the microwave again and cook at the same power for the same time.
Dilute citric acid in water, add to the jam, and microwave again for 2-3 minutes.
Place in sterilized jars, close with sterilized lids, place with the neck down, cover with something warm and wait 6-8 hours. Put the jars in the pantry.

Despite the fact that according to this recipe, the jam is prepared quickly, it is stored for a long time, while maintaining its aroma and pleasant appearance.

Quince jam with lemon and nuts

quince (prepared) – 1 kg;
water – 0.5 l;
sugar – 0.8 kg;
lemon – 1 pc.;
walnuts (crushed) – 0.2 g;
vanillin – 1 g.

Cooking method:

Pour the prepared quince (peeled and chopped) with a small amount of water (0.2 l), blanch for 15 minutes. Don't throw away the peel.
In another container, prepare a thick syrup by pouring in 0.2 liters of water and dissolving 0.5 kg of sugar in it, gradually adding.
Pour boiling syrup over the quince and leave for 4 hours. Don't forget to cover with gauze or cloth to keep out insects.
Add the remaining sugar and put on fire. Cook for a quarter of an hour.
Boil the peel by filling it with 0.1 liters of water. Strain the broth and add to the quince. Add a packet of vanillin there.
Wash the lemon, cut into thin slices without peeling, remove the seeds, and place the lemon slices in the jam.
Place crushed nuts there, pre-heated in a frying pan (this is necessary so that they do not become moldy and spoil the jam).
Bring to a boil again and simmer for 5 minutes.
Place in jars that need to be sterilized beforehand. Close, turn over, insulate and leave to cool for 12 hours.

The resulting jam is a real dessert, which is not a shame to serve even to festive table. Guests will be delighted. In addition, this delicacy is extremely useful; it will protect the body during epidemics and help recover from a serious illness.

Quince jam with cinnamon

quince (whole) – 0.5 kg;
lemon juice – 50 ml;
granulated sugar – 0.3 kg;
ground cinnamon – 5 g;
water – 0.2–0.3 l.

Cooking method:

Wash the quince, cut into 4 pieces to remove the core, cut thinly.
Place in a saucepan, add water so that it completely covers the slices and is even higher by at least a centimeter.
Bring to a boil over medium heat, reduce heat and simmer for 20 minutes, stirring constantly with a wooden spatula.
Add the remaining ingredients and cook for another half hour.
Place them hot in jars, roll them up, turn them over, cover them with something warm, and only after they have cooled almost completely, put them away for storage.

This jam turns out thick, has a rich sweet and sour taste and is very fragrant.

Quince and apple jam

quince – 1 kg;
apples – 0.5 kg;
sugar – 1 kg;
citric acid – 2 g.

Cooking method:

Wash the fruits, remove seeds and peels, cut into small pieces.
Add sugar, cover with a cloth and leave overnight.
Place on the fire, bring to a boil, boil for 5 minutes, leave to cool for 5 hours.
Repeat the procedure twice.
Add citric acid, bring to a boil one last time and pour into jars.
Close the jars, turn them over, cover them with a blanket, and after a day put them in the pantry.

The flavor and aromatic proximity of quince and apples gives a harmonious bouquet. The jam turns out thick and viscous.

Quince and pumpkin jam

pumpkin – 1 kg;
quince – 0.5 kg;
sugar – 0.8 kg;
citric acid – 2 g.

Cooking method:

Cut the peeled quince and pumpkin into small cubes, add sugar, mix and leave overnight.
Place over low heat and simmer for 35 minutes after it boils. Remember to stir to prevent burning.
Add citric acid and cook for another 5 minutes.
Place hot into sterilized jars, close them, and leave to cool upside down. It is better if cooling occurs slowly; for this, the jars need to be covered with something warm, for example an old down jacket.

The jam has a slightly unusual, but quite harmonious taste; its consistency resembles jam.

Quince jam with orange

quince (peeled and chopped) – 2 kg;
orange (medium size) – 1 pc.;
water – 1 l;
sugar – 2 kg.

Cooking method:

To clean the quince, pour 1 liter of water and cook for 20 minutes, cool, strain.
Pour the broth over the quince, add granulated sugar and cook for 10 minutes after boiling.
Leave to infuse for 8–12 hours.
Wash the orange, chop it finely without peeling, or mince it, mix with quince.
Cook, stirring continuously, for 40 minutes.
Place in jars prepared in advance, close them and leave them upside down to cool in a warm place.

Thanks to orange, quince jam acquires a pleasant sunny hue and a delightful aroma with fresh notes of citrus. In winter, especially under New Year, opening a jar of such jam will be very pleasant.

Ginger quince jam (anti-cold)

quince (whole) – 0.5 kg;
sugar – 0.5 kg;
water – 0.2 kg;
ginger root (fresh, grated) – 8 g;
lemon zest (grated) – 8 g;
lemon juice – 5 ml.

Cooking method:

Wash the quince, peel, remove the core and peel, and chop finely.
Pour in water and simmer for 15 minutes over low heat.
Add sugar, ginger and zest, cook for another half hour.
Add lemon juice, cook for another 5 minutes and place into jars.
Close the jars, turn them over, cover them with a sweatshirt or insulate them in another way, after 12 hours you can try them or put them away for storage.

Jam not only has an indescribable aroma and leaves a pleasant aftertaste, but also improves immunity well, so it helps protect against colds.

Quince jam can be very different - it all depends on the chosen recipe. Provided that the preparation technology is followed, the dessert from this fruit turns out to be tasty and aromatic, and also extremely healthy.

Quince is an Asian relative of apple and pear. Fresh form is not used in food due to negative influence on the gastrointestinal tract. Despite this, quince jam turns out tasty and healthy. The presence of a large amount of vitamins that are not destroyed during prolonged heat treatment helps strengthen the immune system and prevent the development of anemia.

In addition, jam reduces high temperature, thereby making the product an indispensable assistant in the treatment of acute respiratory viral infections and acute respiratory infections.

How to properly prepare quince jam? Many housewives ask this question, knowing all the benefits of fruit delicacies. Let's look into this issue.

Classic jam recipe

There are several options for traditional preparation of quince jam. In order for the dessert to turn out tasty and aromatic, you need to choose the right fruit itself. The fruits must be ripe, but not overripe. If the fruit is a little green, then the quince should be placed on the windowsill for a couple of days.

In lobules

The first method assumes that the quince will not change shape, but will still be soft and tender. Let's look at this, perhaps the most delicious recipe quince jam.

Products:

main fruit - 3 kg;
filtered liquid - 2.3 l;
granulated sugar - 3 kg;
citric acid - 4 g.

Pour water into a large saucepan and add granulated sugar. Place on the stove and cook after boiling until thickened. Moreover, the heating of the stove should be slow and the composition must be stirred regularly. This is how the syrup is cooked. It’s easy to check its readiness; just drop a few drops on a clean saucer. If the product does not spread over the surface, then the syrup is completely ready.
Rinse the quince well, cut out the seed pod, peel and cut into slices (cubes). Place pieces of fruit into boiling syrup, cook at medium heat for 5 minutes, turn off the stove.
Cover and wait for the pan and contents to cool completely. Bring to a boil again, add citric acid, cook for 2-3 minutes and package in sterile, clean containers. Close tightly, turn over and cool under a blanket (blanket). After a day, put it in the cellar or refrigerator.

For candied fruits

The quantity of ingredients is taken in the same way as in the first option. The slices in the jam will be harder and resemble candied fruits.

The first step is to prepare the sugar syrup as mentioned above.
Wash the quince thoroughly, cut into 2 parts and remove the seed box. There is no need to peel the skin. Cut into thin slices. Place them in an enamel bowl, fill with water and place on the stove. Cook until the slices become transparent.
Using a slotted spoon, carefully remove the fruit from the container and place it on a food tray in a thin layer. This way they will cool faster.
And then pour into boiling syrup and continue cooking for 5 minutes. Turn off the stove, cool to room temperature and add citric acid. Boil, package the quince jam into slices into sterile jars. Close, and after cooling, store in the cellar.

Quince and raspberry jam

Second title Japanese quince- chaenomeles. Fruits contain many useful substances, vitamins and minerals. But despite everything positive traits, the product should not be used in the diet of people with gastrointestinal diseases, constipation, or pleurisy. Japanese quince jam according to the recipe below turns out very tasty and healthy. It will perfectly help remove the first signs of a cold.

Products:

raspberries - 1.5 kg;
Chaenomeles fruits - 1.5 kg;
granulated sugar - 1.5 kg.

Wash the quince, cut into 2 parts and cut out the seed box. The seeds are not suitable for food as they contain toxic compounds. Cut off the skin in a thin layer and chop into thin slices.
Grind the raspberries until pureed through a sieve with medium-sized cells. Put the finished mass in a saucepan, cook after boiling for 10 minutes. Pour granulated sugar in small portions and quince. Stir gently, continue cooking for 20 minutes.
Wash the jars with soap and dry in the oven. Place in clean, sterile jars, cover with a dry towel and leave for kitchen table until completely cooled. Seal tightly and place in the refrigerator.

With lemon

Quince jam with lemon and nuts is a real dessert that you wouldn’t be ashamed to put on the table for unexpected guests or even for a holiday. The delicacy will surprise all people, and also protect the body during epidemics and strengthen the immune system.

Products:

quince - 1.2 kg;
filtered liquid - 500 ml;
granulated sugar - 800 g;
lemon - 1 fruit;
walnuts- 200 g;
vanilla on the tip of a knife.

Works according to the following scheme:

Rinse the fruit, remove the skin with a thin layer (do not throw away) and the seed box. Cut into slices. Place in a large saucepan, add 1 glass of water and cook for a quarter of an hour. Strain.
Add 200 ml of liquid to the saucepan, add granulated sugar (500 g). Cook until thickened, stirring regularly. Pour hot syrup over the boiled fruit, cover and leave for 4 hours.
After the time has passed, add the remaining granulated sugar, place the container with the contents and heat at medium temperature for 15 minutes.
Place the peel in a saucepan, pour in 100 ml of filtered liquid, cook until softened, filter and add the broth to the quince, add vanilla. To stir thoroughly.
Peel the nuts from the partitions, chop them with a knife or food processor. Place in a dry frying pan and heat until a pleasant smell is formed. The main thing is not to overcook. Wash the lemon, chop it into slices, remove the seeds. Place prepared ingredients into jam.
Stir, bring to a boil and cook for 5 minutes. Pack into sterile jars, having previously sterilized them. Close tightly, cool and store in a cellar, cold room.

Dessert with quince and apple

The combination of apples and quince gives finished product unusual taste and aroma. Quince jam, the recipe for which is described below, turns out thick and viscous.

Products:

quince - 2.5 kg;
apples - 1.5 kg;
granulated sugar - 2.5 kg;
citric acid - 6 g.

We do this:

Wash the purchased fruits, remove peels and seeds. Chop into slices or slices. Lay out in layers, sprinkling each with granulated sugar. Cover and leave for 6-8 hours on the kitchen counter.
After the time has passed, place on the stove, boil and cook for 5 minutes. Close and leave for 5 hours. Repeat the procedure twice. Add citric acid, stir, and bring to a boil again.
Prepare the jars: wash with soap and dry in the oven. Pack into sterile containers. Close, cool and store in the cellar.

Ginger treat

The jam turns out aromatic, with a pleasant aftertaste. The combination of ingredients allows you to strengthen the immune system and remove infection in the body at the initial stage of development. Let's figure out how to make this quince jam.

Products:

quince - 1.5 kg;
granulated sugar - 1.5 kg;
filtered water - 550 ml;
ginger root - 25 g;
lemon zest - 20 g;
lemon juice - 20 ml.

Operating procedure:

Rinse the fruit well, remove a thin layer of skin and seed box. Chop into slices or cubes. Place in an enamel pan and fill with clean liquid. Place on the stove, bring to a boil, and then reduce the temperature to low and evaporate the water for a quarter of an hour.
After the time has passed, add granulated sugar, chopped lemon zest, and finely chopped ginger root. Boil, cook for 40 minutes. Pour in lemon juice and continue cooking for another 5 minutes.
Place in clean, sterile containers, close and invert. Wrap in a warm blanket for 8-11 hours. Place for storage in the cellar.

It has a bright, rich taste and is of great benefit to the human body. It preserves all the valuable substances of the fruit, which trigger metabolic processes, digestion, and strengthen the body’s defenses. Any fruit can be processed – tart, sour, sweet, large and small. Main Ingredients – white sugar and plain water. You can add apple, pumpkin, cinnamon, nuts, spices and other ingredients to the brew.

Quinces are hard fruits that are not tasty in their pure form and are practically not eaten. To soften them, they are boiled and left to steep in syrup. Fruits that are too hard can be blanched first, especially if you also use vegetables and fruits during cooking. The fruits for jam are usually cut finely, but quite large slices can be made.

Quince grows mainly in the Caucasus, Asian countries, and southern European regions. It is cultivated in different countries around the world.

Experts say that blanks - The best way consumption of fruits, since after heat treatment they acquire a pleasant, bright taste, much more interesting than small fresh apples.

Making an amber dessert is not so difficult, there are different ways its preparations. So if you like to stock up for the winter, we recommend that you pay attention.

Quince is consumed in its pure form, with nuts and spices; the skins and seeds are removed or left. You can cook jam in a regular saucepan or - the principle will be the same.

Strictly follow the proportions when preparing syrup - on average, take a glass of water and 1 kg of sugar per 1 kg of quince (see the specific recipe for details). To keep the jam juicy, soak the fruits in syrup and pour boiling water over them before cooking.

Benefits of quince

Quince jam is the most fragrant winter preparation. The characteristic rich smell of the delicacy comes from the crusts of the fruit from which the syrup is made.

But fruit dessert is not only tasty - it brings invaluable benefits for good health:

allows you to forget about vitamin deficiency;
treats depression;
relieves tension and stress;
improves digestion;
helps in treatment chronic diseases Gastrointestinal tract, liver;
accelerates recovery from colds;
reduces cholesterol in the blood;
heals stomach ulcers.

Features of preparing a delicious delicacy

Making quince jam in syrup is not so difficult, especially if the preparations are not planned on an industrial scale.

Choose any recipe, the main thing is to follow the rules for preparing the delicacy.

You can use dried fruits for jam, but add more water or syrup during cooking.
Juicy fruits produce maximum juice when infused with sugar.
The peel does not need to be removed - in this case, rinse it thoroughly to remove fluff. There are a lot of quince in the crusts essential oils, which make the finished dessert as fragrant as possible.
The slices are usually used without seeds. You can try leaving the seeds to experiment with flavors, but in this case the jam cannot be stored for a long time.
Before cooking, the quince is washed, finely chopped and blanched. If you plan to use a mono recipe (without additional ingredients), you can skip this point.
When combining quince with delicate fruits (pears, apples), it is recommended to cook it first, otherwise it simply will not have time to become soft.

Let's look at the most delicious recipes for quince jam so that you can choose “yours.”

Classic

The simplest and fastest recipe for quince jam. Long heat treatment is not required; boiling the fruits for about half an hour is enough.

The procedure is as follows.

Wash a kilogram of fresh fruit and cut it into slices, remove the core.
Place everything in a saucepan, pour a glass of boiling water.
Cook for 20 minutes, then add a kilogram of granulated sugar. It is advisable to add granulated sugar gradually - this way it will dissolve better.
When the mixture boils, keep it on the fire for another 5 minutes.
Leave the mixture to brew overnight and digest the jam again in the morning.

The jars used for laying out the dessert are pre-sterilized.

With apples

Very tasty jam is made from a mixture of quince and apples. Take apples that are fairly dense, late varieties.

The main points are as follows.

Prepare 600 g of quince and 200 g of apples, as in the classic recipe.
Make 3 glasses of fresh redcurrant juice (you can do without it).
Add 1.5 kg of sugar powder to juice or water and start cooking. When the sugar dissolves, bring the liquid to a boil and reduce heat.
Wait until the syrup turns light, add the fruits to it, stir and leave overnight.
In the morning, boil the mixture again - 7 minutes will be enough.

You can let the jam brew again and digest it. The ingredients must be soft.

With lemon

You can add lemon to dessert - 130 g of citrus per 1 kg of quince. You also need 1 kg of sugar, a glass of water is enough. Cut the zest from the lemon into thin strips, prepare the ingredients and boil them for half an hour until softened, add sugar, stir until it dissolves well. Pour lemon juice into the mixture and boil again for 5 minutes.

In the same way as lemon, you can use orange. The difference is that after boiling and infusing the mixture of quince and sugar, it is not lemon juice that is added to it, but orange pulp. It is best to cut the pulp into cubes or tear into small pieces. After adding the orange, boil the jam for another 40 minutes.

Nut jam

A delicious energy dessert, for the preparation of which follow the following steps.

Prepare and cover the quince pulp with sugar (take one kilogram at a time) until the juice comes out.
Cook the mixture over the fire for 10 minutes.
Fry the nuts in a frying pan without oil or calcinate them in the oven, chop them, add them to the jam and cook for another 10 minutes.

With pumpkin

Pumpkin is added to jam in the same way as apples - 200 g of vegetable per 600 g of quince. First you will need to remove the skin from the pumpkin, wash it, and cut it into cubes. The rest of the preparation scheme is standard.

Amber jam is, in fact, a classic recipe, but more complex, allowing you to get a dessert of a very beautiful color. Take 1.5 kg of quince, remove the peel and seeds, chop the pulp. Add 800 ml of water, put on fire and cook for 20 minutes until the fruits soften. For 3 glasses of water you need 800 g of sugar.

After boiling, the jam is kept on fire for 20 minutes so that the fruits are thoroughly softened, then the mass is dumped into a colander. The quince should be kept in syrup for 4 hours - this way it will better absorb the sugar.

The secret of the amber dessert is in large quantities sugar, repeated boiling and infusion of fruits in syrup.

With rosemary

When making jam, you can add spices and aromatic herbs to quince - for example, cinnamon, rosemary.

To make dessert with rosemary, you need to follow a number of steps.

Wash a kilogram of large fruits and cut them. Preparatory stage is the same regardless of the recipe.
Place the slices in a saucepan, pour in water so that it covers the fruit by a few centimeters.
Place the container on the fire, boil the mixture until it boils, stirring occasionally. There is no need to keep the jam on the fire for longer than 20 minutes.
Add sugar (100 g), lemon juice (15 and ml) and a pinch of rosemary.
Turn down the heat and leave the pan for another half hour.

Cool and pour into jars.

To make the jam very tasty, it is important to remember several secrets.

Pour boiling water over the sliced fruits in preparation for making jam. If you do this before adding sugar, there will be more juice.
Spices improve the taste of sweet jam. The main ones are turmeric, vanillin, cinnamon, but experimentation is not forbidden. The main thing is not to overdo it - spices should be moderate, not excessive.
An interesting combination of quince is obtained with flax seeds, sesame seeds, poppy seeds, and citrus zest. You can make several different jars to compare results and find the perfect recipe.
For the winter, quince is closed in the same way as any other jam. Be sure to sterilize the jars with lids; put the finished treat in a cool, dark place.

Prepare a kilogram of fruits with or without skins, add sugar to the mass, and leave for a couple of days until the juice comes out. Shake the jam periodically to distribute the sugar evenly. Place the mixture in the multicooker bowl and turn on the simmer mode for half an hour. Cool and repeat the procedure twice.

Try the syrup - if it is thick and non-sticky, you can roll the jam into jars.

Conclusion

Now you know how to make quince jam, and you can delight your family with delicious useful preparations. You can watch a video that discusses in detail the stages of creating syrup and preparing fruits with and without peels.

We remind you that the skins can be removed or left - it all depends on personal preferences; jam with skins turns out richer and tastier due to essential oils. The seeds are usually removed, but you can make jam with them if you wish.

Recipes - classic, amber, with the addition of spices, nuts, pears, apples, pumpkin, orange pulp, lemon juice, you can use freshly squeezed red currant juice.

By the way, quince fruit is very useful, having an antiseptic, strengthening, diuretic, and astringent effect.

So do not deny yourself the pleasure of enjoying such a delicacy, spoil your household. To ensure that the jam is stored well, sterilize the lids of the jars and follow the technology for preparing it.

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

Few fruits can provide as many health benefits as the golden apple. Due to the high pectin content, fruits normalize digestion. Quince juice is very useful for anemia. The seeds have antiseptic properties and can be used for sore throats (but never in crushed form, this is dangerous). Fresh fruits act as a diuretic and choleretic agent. Quince jam is not only considered the most delicious, it also does not lose its beneficial properties after processing.

How to choose quince for jam

Only ripe fruits are tasty and aromatic. In order not to make mistakes, you need to know the characteristics of fruits. It is advisable to choose large, dense fruits without damage or dents, with a uniform yellow color without green spots. Ripe quince is more fragrant than unripe one.

Features of preparing 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.
The box with the seeds is cut out, the fruits along 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 produce syrup. Bring to a boil, add fruit, boil for 5-10 minutes. According to the technology, you need to alternate boiling with infusion during the day, repeating the operations several times.
You cannot leave jam on the stove unattended, it can burn, and then its color and taste will be hopelessly spoiled. For cooking, take a thick-walled dish and constantly stir its contents with a spoon.
To prevent sugaring, add citric acid at the end of boiling at the tip of a knife. On average, cooking lasts one and a half hours.

How to make quince jam with lemon?

If you prepare original quince jam with 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 glasses of water for the syrup. If desired, add half a teaspoon of vanillin.

Syrup is made from water and sugar. At this time, the fruits are peeled (or peeled) and cut into small slices. Place the fruits in boiling syrup, reduce the heat, and simmer for 15 minutes. Turn it off and wait until it cools down. The process is repeated 3 times. Turning on the stove for the last time, add vanillin and lemon along with the zest, cut into cubes.

The finished quince jam with hot lemon is packaged in jars and rolled up (or covered with screw caps). Store in a cool place.

Recipe for quince jam in slices

Quince jam in slices looks beautiful. Plus it is very tasty. According to the recipe for quince jam, take one and a half kg of sugar per 1 kg of fruit in slices. Peeled and seeded fruits are cut into even slices, placed in a saucepan, filled 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, and sugar is added to the broth. Bring to a boil and add fruit slices. Cook over low heat. The slices should become transparent, but not fall apart. The products are poured into containers and stored 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. The fruits are cut into small pieces and placed in a bowl. Add sugar, mix, close with a lid, and leave for three days. Stirring is repeated every day. Turn on the “quenching” mode and set the time to 30 minutes. After boiling, open the multicooker lid. After letting it brew for 6 hours, repeat the cooking and pour the finished delicacy 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.

Preparation:

Wash and dry the fruits.
Peel the skin, remove the seeds, but do not throw away.
Cut the fruit into slices, add water, cook for 10 minutes. Drain the water.
Place 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. Boil for 5 minutes, leave for 6 hours, repeat the process from the beginning.
Place the peelings in the remaining water and cook for 15 minutes. The broth is filtered and added to the pan. Add crushed nuts, cook for 5 minutes, turn off and pour into jars.

With orange

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

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

Quince is one of the few fruits that are characterized by increased hardness. Chewing it raw is inconvenient and tasteless. But in the form of preserves, marmalade, marmalade or marmalade, it will give you a hundred points of advantage thanks to its unique aroma.

The five most commonly used ingredients in quince jam recipes are:

To make a hard quince soft, you need to do the following:

Completely remove the peel and core.
Cut it into pieces: cubes, slices, circles - as you like. The main thing is that they are not thicker than 1 cm.
Sprinkle them with lemon juice. It is better to do this at the same time as slicing so that the fruit does not darken.
Pour in enough water to cover the quince almost completely.
Blanch over low heat for 10-15 minutes.

This will soften the quince before pouring the syrup. If you immediately cook it in sugar, there is a high probability that it will remain hard and unchewable. Although the softness of quince jam largely depends on the type of fruit from which it is prepared. Typically, recipes specify which type of fruit is used as the basis.

Five of the lowest calorie quince jam recipes:

What other fruits can be added to quince jam?

This southern beauty pairs wonderfully with most fruits grown in the south. First of all, these are citrus fruits: oranges, lemons, tangerines. It gets along very well with apples and pears. Among the more exotic products that can be added to sweet preparations with quince, it is worth highlighting pumpkin and zucchini. And also watermelon rinds.

To make quince jam not only tasty, but also beautiful in appearance, you need to follow the recommendations in the recipe and not deviate from the cooking technology.

A few tips and notes to help:

For jam, select ripe fruits with a strong pleasant smell
overripe quince is even harder
To prevent the jam from becoming sugary, add citric acid to it.
stewing in water before boiling in syrup ensures the delicate texture of the fruit