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

Quince, an Asian relative of the apple and pear, is an unsightly fruit and practically inedible when raw, even dangerous to the stomach. Nevertheless, the jam from it turns out to be very tasty, and also healthy. Thanks to high content ascorbic acid, iron, other vitamins and microelements that are preserved even after heat treatment, this fruit helps to strengthen the immune system, 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 shade, sweet and sour taste. Of course, if cooked correctly.

Technology for making quince jam

Quince jam is not difficult to make, however, if the technology is violated, 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. There are other dangers for an inexperienced cook: for example, improperly made jam can become sugary.

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

To make jam, you need ripe, but not overripe fruits. They have a rich yellow color, fragrant. If the quince is a little green - it does not matter: put it on the windowsill, it will ripen in a few days.
When preparing fruits for cooking, remove the core, but do not remove the peel - it is she who gives the jam a unique flavor. Cut into slices that look attractive in jam, or cubes that hold their shape even better.
Quince is cooked in at least two stages. First of all, it is boiled in water, then they are taken out, syrup is made from this water, then the fruits are already boiled in it. The classical technology also involves alternating the time of cooking and cooling, infusion of jam, which is why the preparation of this delicacy stretches almost for a day. However, there are recipes fast food quince jam.
Quince burns quickly. If you gape 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 pan with a thick bottom, or at least stir constantly.
At the final stage, a little citric acid must be added to the quince jam. It is needed not to give the dish sourness - 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 onto a cool saucer: if the drop does not spread, it's time to move on to the next step.
Wash the quince, remove the core, peel, cut into slices or cubes.
Dip fruit pieces in 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 back to a boil and wait until it cools 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 up, turn over, insulate, after 12 hours put away for storage.

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

Cooking method (second option):

Wash the quince, cut into 4 pieces, remove the core, but do not peel. Cut into thin slices.
Put the slices in an enamel bowl, fill with water and boil until you notice that the slices have become transparent in the thinnest places.
Remove the slices from the basin and lay them out on a tray or in another basin in a thin layer so that they cool faster.
In the meantime, pour sugar into the water in which the quince was boiled and boil the syrup.
Put 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 arrange in jars.
Turn 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 fruit.

Quince jam in the microwave

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

Cooking method:

Put the quince cut into pieces in a microwave-safe container with a volume of about 3 liters (filling it two-thirds). If the size of the microwave does not allow the use of such a large dish, take a smaller one, and reduce the number of ingredients by 2 times.
Put in the microwave maximum power, cook for 10-15 minutes (time depends on volume).
Take it out, cover it with sugar, send it back to the microwave and cook at the same power for the same time.
Dilute citric acid in water, add to jam, microwave again for 2-3 minutes.
Arrange in sterilized jars, close with sterilized lids, put 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 skin.
In another container, prepare a thick syrup by pouring 0.2 liters of water and dissolving in it, gradually adding 0.5 kg of sugar.
Pour quince with boiling syrup and leave for 4 hours. Be sure to cover with gauze or cloth to keep insects out.
Add the remaining sugar and put on fire. Boil for a quarter of an hour.
Boil the peel, filling it with 0.1 l of water. Strain the broth, add to the quince. Pour in a bag of vanilla.
Wash the lemon, cut into thin slices without peeling, remove the grains, put the lemon slices in the jam.
Put crushed nuts in the same place, preheated in a pan (this is necessary so that they do not get moldy and spoil the jam).
Bring to a boil again and simmer for 5 minutes.
Arrange 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. Your guests will be in awe. In addition, this delicacy is extremely useful, it will protect the body during epidemics, 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 parts to remove the core, cut thinly.
Put in a saucepan, fill with water so that it completely covers the slices and even is at least a centimeter higher.
Bring to a boil over medium heat, reduce heat and simmer for 20 minutes, stirring constantly with a wooden spatula.
Add the rest of the ingredients and cook for another half an hour.
Lay hot in jars, roll them up, turn them over, cover with something warm, and only after they have cooled almost completely, put them away for storage.

This jam is 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 fruit, remove seeds and peel, cut into small pieces.
Sprinkle with sugar, cover with a cloth and leave overnight.
Put on 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 for the last time and arrange in jars.
Close the jars, turn over, cover with a blanket, put them in the pantry in a day.

Taste-aromatic neighborhood of quince and apples gives a harmonious bouquet. The jam is thick and sticky.

Quince and pumpkin jam

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

Cooking method:

Peeled quince and pumpkin cut into small cubes, sprinkle with sugar, mix and leave overnight.
Put on a slow fire, boil for 35 minutes after it boils. Remember to stir to prevent burning.
Add citric acid and cook for another 5 minutes.
Spread hot in sterilized jars, close them, leave to cool upside down. It is better if the cooling takes place slowly; for this, the jars need to be covered with something warm, such as an old down jacket.

The jam has a slightly unusual, but rather harmonious taste, reminiscent of jam in consistency.

Quince jam with orange

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

Cooking method:

Cleaning from quince, pour 1 liter of water and boil for 20 minutes, cool, strain.
Pour the quince with a decoction, add granulated sugar and cook for 10 minutes after boiling.
Leave to infuse for 8-12 hours.
Wash the orange, finely chop it without peeling, or pass through a meat grinder, mix with quince.
Cook, stirring constantly, for 40 minutes.
Arrange in jars prepared in advance, close them and leave them upside down to cool in a warm place.

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

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, removing the core and peel, cut into small pieces.
Pour in water and boil 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 arrange in jars.
Close the jars, turn over, cover with a sweatshirt or insulate in another way, after 12 hours you can try or put away for storage.

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

Quince jam can be very different - it all depends on the recipe chosen. Subject to the technology of preparation, the dessert from this fruit turns out to be tasty and fragrant, and also extremely healthy.

Quince is an Asian relative of the apple and pear. Fresh is not used in food due to negative impact to the gastrointestinal tract. Despite this, quince jam turns out to be tasty and healthy. The presence of a large number of vitamins that are not destroyed during prolonged heat treatment can strengthen the immune system, 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 cook quince jam? This question is asked by many housewives, knowing all the benefits of fruit delicacy. Let's look into this issue.

Classic jam recipe

There are several options for the traditional preparation of quince jam. In order for the dessert to turn out tasty and fragrant, it is necessary 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 put on the windowsill for a couple of days.

In slices

The first method assumes that the quince will not change shape, but at the same time turn out to be soft and tender. Let's analyze 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, add granulated sugar. Put on the stove and cook after boiling until thickened. Moreover, the heating of the plate should be slow and it is required to stir the composition regularly. Thus boil the syrup. Checking its readiness is easy, just put 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 box, peel and cut into slices (cubes). Place pieces of fruit in boiling syrup, cook at medium heat for 5 minutes, turn off the stove.
Cover, wait for the pan and contents to cool completely. Bring back to a boil, add citric acid, cook for 2-3 minutes and pack in sterile, clean containers. Close tightly, turn over and cool under a blanket (spread). After a day, put in the cellar or refrigerator.

Under candied fruits

The number of ingredients is taken in the same way as in the first option. Slices in jam will be firmer and resemble candied fruits.

The first step is to prepare sugar syrup, as mentioned above.
Thoroughly wash the quince, cut into 2 parts and remove the seed box. You don't need to peel off the skin. Cut into thin slices. Put them in an enamel bowl, fill with water and put on the stove. Cook until the slices become transparent.
Using a slotted spoon, carefully remove the fruit from the container, put it on a food spread in a thin layer. Yes, they will cool faster.
And then determine in boiling syrup and continue to cook for 5 minutes. Turn off the stove, cool to room temperature and add citric acid. Boil, pack quince jam in slices in sterile jars. Close, and after cooling, put in the cellar.

Quince and raspberry jam

Second name Japanese quince- chaenomeles. Fruit fruits contain many useful substances, vitamins and minerals. But in spite of everything positive traits, the product is forbidden to be used in the diet of people with gastrointestinal diseases, constipation, pleurisy. Japanese quince jam according to the recipe below, it turns out very tasty and healthy. It will help to remove the first signs of a cold.

Products:

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

Rinse the quince, cut into 2 parts and cut out the seed box. The seeds are not edible because they contain toxic compounds. Cut off the skin with a thin layer, chop into thin slices.
Grind raspberries to a puree state 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. Arrange in clean sterile jars, cover with a dry towel and leave for kitchen table until completely cool. Seal tightly and place in the refrigerator.

With lemon

Quince jam with lemon and nuts is a real dessert, which is not a shame to put on the table for unexpected guests and even for a holiday. The delicacy will surprise all people, as well as 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. Put in a capacious saucepan, pour in 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 with regular stirring. Pour boiled fruit with hot syrup, cover and leave for 4 hours.
After the time has elapsed, pour the rest of the granulated sugar, set the container with the contents and heat at an average temperature for 15 minutes.
Put the peel in a saucepan, pour 100 ml of filtered liquid, cook until softened, filter and add the decoction to the quince, add vanilla. To stir thoroughly.
Peel nuts from partitions, chop with a knife or food processor. Put them in a dry frying pan and heat them until a pleasant smell is formed. The main thing is not to overcook. Rinse the lemon, chop into slices, remove the seeds. Place the prepared ingredients in the jam.
Stir, bring to a boil and cook for 5 minutes. Packed in sterile jars, after sterilizing them. Close tightly, cool and clean in the cellar, a cold room.

Dessert with quince and apple

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

Products:

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

We do this:

Rinse purchased fruits, peel and seed box. Chop into slices or wedges. Lay out in layers, sprinkling each with sugar. Cover and leave for 6-8 hours, on the kitchen table.
After the time has elapsed, place on the stove, boil and cook for 5 minutes. Close, leave for 5 hours. Repeat the procedure twice. Pour in citric acid, mix, bring to a boil again.
Prepare jars: wash with soap and dry in the oven. Pack in sterile containers. Close, cool and store in the cellar.

Delight with ginger

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

Products:

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

Operating procedure:

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

It has a bright rich taste and is of great benefit to the human body. It retains all the valuable substances of the fruit, which start the processes of metabolism, digestion, strengthen the body's defenses. Any fruits are allowed for processing - 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 jam.

Quince is a hard fruit, which in its pure form is not tasty and is practically not eaten. To soften them, boil them and leave to brew in syrup. Fruits that are too hard can be blanched first, especially if vegetables and fruits are also used during cooking. Fruits for jam are usually cut into small pieces, but large enough slices can also be made.

Quince grows mainly in the Caucasus, in Asia, southern European regions. It is cultivated in different countries of the world.

Experts say that blanks - The best way the use of fruits, because 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 preparation. So if you like to stock up for the winter, we recommend paying attention.

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

Strictly observe the proportions when preparing the syrup - on average, a glass of water and 1 kg of sugar are taken 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.

The benefits of quince

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

But the fruit dessert is not only delicious - it carries invaluable benefit for good health:

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

Features of cooking delicious treats

Quince jam in syrup is not so difficult to make, especially if the preparations are not planned on an industrial scale.

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

You can use dry fruits for jam, but add more water or syrup during cooking.
Juicy fruits give maximum juice when infused with sugar.
You don't need to remove the peel - in this case, rinse it thoroughly to remove fluff. There are a lot of quince in crusts essential oils, which make the finished dessert as fragrant as possible.
Slices are usually used pitted. You can try to leave 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 moment.
Combining quince with tender fruits (pears, apples), it is recommended to cook it first, otherwise it simply will not have time to become soft.

Consider the most delicious quince jam recipes so that you can choose “your own”.

Classic

The easiest and fastest recipe for quince jam. Long heat treatment is not required, it is enough to cook the fruits for about half an hour.

The procedure is as follows.

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

The jars used to lay out the dessert are pre-sterilized.

with apples

Very tasty jam is obtained from a mixture of quince and apples. Apples take fairly dense, late varieties.

The main points are these.

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

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

With lemon

You can add lemon to the dessert - 130 g of citrus per 1 kg of quince. Sugar also needs 1 kg, 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 so that it dissolves well. Pour the lemon juice into the mass and boil again for 5 minutes.

In the same way as a lemon, you can use an orange. The difference is that after boiling and infusing the mass 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, the jam is boiled for another 40 minutes.

Nut jam

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

Quince pulp is prepared and covered with sugar (take them per kilogram) until the juice is released.
The mass is boiled on fire for 10 minutes.
Roast the nuts in a frying pan without oil or roast 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 peel from the pumpkin, rinse it, cut it into cubes. The rest of the cooking 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, cut the flesh. Add 800 ml of water, put on fire and cook for 20 minutes until the fruits soften. For 3 cups of water you need 800 g of sugar.

After boiling, the jam is kept on fire for 20 minutes so that the fruits soften well, then the mass is dumped into a colander. Quince should be kept in syrup for 4 hours - so it absorbs sugar better.

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

with rosemary

In quince, when making jam, you can add spices, aromatic herbs - for example, cinnamon, rosemary.

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

Wash a kilo of large fruits and cut them. Preparatory stage the same regardless of recipe.
Put the slices in a saucepan, pour water so that it overlaps the fruit by a few centimeters.
Put the container on the fire, boil the mass until it boils, stirring occasionally. It is not necessary to keep the jam on fire for longer than 20 minutes.
Add sugar (100 g), lemon juice (15 and ml) and a pinch of rosemary.
Turn the heat down and leave the pot for another half an hour.

Cool and pour into jars.

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

Pour boiling water over chopped fruit slices in preparation for making jam. If you do this before filling with sugar, there will be more juice.
Spices improve the taste of sweet jam. The main ones are turmeric, vanillin, cinnamon, but it is not forbidden to experiment. The main thing is not to overdo it - spices should be moderate, and not excessive.
An interesting combination of quince is obtained with flax seeds, sesame seeds, poppy seeds, 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 jars with lids, put the finished treat in a cool dark place.

Prepare a kilogram of fruits with or without skins, pour sugar into the mass, put it for a couple of days so that the juice comes out. Shake the jam occasionally to distribute the sugar evenly. Put the mass in the multicooker bowl and turn on the extinguishing mode for half an hour. Cool, repeat the procedure twice.

Try the syrup - if it is thick, non-viscous, 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 blanks. You can watch a video that details the steps for creating syrup, preparing fruits with and without peel.

We remind you that the skins can be removed or left - it all depends on personal preferences, the jam with the peel turns out to be more saturated and tasty due to essential oils. The pits are usually removed, but you can make jam with them if you like.

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

By the way, quince is a very useful fruit, which has an antiseptic, tonic, diuretic, astringent effect.

So do not deny yourself the pleasure of enjoying such a delicacy, pamper your household. To keep the jam well, sterilize the lids with jars, follow the technology for its preparation.

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

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

How to choose quince for jam

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

Features of making quince jam

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

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

How to cook quince jam with lemon?

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

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

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

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

Quince jam recipe

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

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

In a slow cooker

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

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

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

Cooking:

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

with orange

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

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

Quince is one of the few fruits that are characterized by increased rigidity. Chewing it raw is uncomfortable and tasteless. But in the form of jam, jam, marmalade or confiture, it will give you a hundred points of odds 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 skin and core.
Cut it into pieces: cubes, slices, circles - as you like. The main thing is not to be 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 water so as 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 boil it in sugar, there is a high probability that it will remain hard, not chewable. Although in many ways the softness of quince jam depends on the variety of fruits from which it is prepared. Usually recipes specify what kind of fruit is taken as the basis.

Five of the lowest calorie recipes for quince jam:

What other fruits can be added to quince jam

This southern beauty pairs wonderfully with most fruits growing in the south. First of all, these are citrus fruits: oranges, lemons, tangerines. She gets along very well with apples and pears. Of the more exotic products that can be added to sweet preparations with quince, it is worth highlighting pumpkin and zucchini. 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
so that the jam does not become sugary, add citric acid to it
stewing in water before boiling in syrup guarantees a delicate structure of the fruit