Quince jam recipe. Quince-lemon jam with nuts

Quinces are closed for the winter in different ways: cooked, pickled, made and, of course, jam. To make quince jam, you need to know a few important things. The taste of the jam depends on how ripe and ripe the quince is. A ripe yellow quince produces a very fragrant and delicious jam. It is fragrant and beckons, attracts not only with its rich yellow, but also a magnificent honey smell. And the most delicious recipe for quince jam, of course, is with lemon. Citrus notes they make jam simply magical! And don't be afraid that the dessert will be sour, just add enough sugar and everything will be fine. Will overcome any acid granulated sugar. The jam will turn out caramel and simply charming.

- 1 kg of ripe yellow quince,
- 1 small lemon,
- 250 grams of water,
- 850 grams of granulated sugar.

Recipe with photos step by step:

Wash the quince thoroughly; it has a characteristic gray coating on it, which needs to be washed off. Then we cut the quince into cubes as thin as possible, cut off the middle, and also cut out the seeds. Quince can be a bit harsh, but after heat treatment it will become like jelly.

Wash the lemon, then cut it into pieces along with the peel. It is not necessary to squeeze out the juice; it will release itself during the cooking process.

Add sugar to boiling water and cook syrup.

Place pieces of quince and lemon into the boiling syrup. Simmer the jam for 15 minutes, turn off the heat and let the mixture cool completely. This way the quince will absorb the syrup and become soft. after cooling, boil again for 15 minutes and cool again. We repeat the cooking and cooling procedure again.

When we boil the jam in last time, put it in sterilely washed jars. Fill the jars to the top, then roll up the lids, cover with a warm cloth and let cool as is. Turning the jars over, check for leaks so that the syrup from the jam does not leak out, which means the lids are tightly sealed.

At any time, especially in winter, quince jam with lemon will be a fabulous dessert for you. Bon Appetite!
It turns out very tasty and

I found out what a quince was when I was about 8 years old. Having arrived to visit my grandmother in the village, I grabbed what I thought was an apple and took quite a bite. big piece and closed her eyes in bewilderment and looked at her mother - it turned out to be so sour, viscous and tasteless. But from the quince jam—as you probably guessed, that’s what I mistook for an apple—they couldn’t get me away for a long time. Interesting fact: after heat treatment, hard and tart quince becomes soft and sweet, and its divine aroma cannot be compared with anything!

Let's start, as usual, with benefit...

This wonderful fruit is very healthy and its importance for our health cannot be overestimated. Due to its saturation with pectin, it is used to normalize the functioning of the digestive tract, juices are drunk for anemia, decoctions from seeds are used for diseases of the oral cavity due to its pronounced binding and antiseptic effect, fresh fruits used as a choleretic and diuretic.

I can continue listing the advantages for quite a long time, I think. Did you understand that quince fruits have mass positive properties, I will only note that you should not eat crushed quince seeds, as they contain amygdalin - a rather dangerous poison.

Quince jam, in addition to having great taste, also saves everything useful qualities original product, so I always have at least one jar in my pantry. To date, I have collected more than a dozen recipes for quince jam, I will be very glad if you like any of them.

Quince jam with lemon

Ingredients for the recipe:
quince 1kg
medium lemon 1pc
sugar 1kg
water 200-300ml

How to cook quince jam with lemon

Let's prepare the quince fruits: rinse thoroughly under running water hot water and wipe it dry.
Cut each fruit in half and remove the core and seeds. Cut the halves into medium-sized pieces, approximately 1.5-2 cm, and place them in a pan of a suitable size.

Add sugar and let the juice simmer for several hours. If the resulting juice is not very much (this happens if the quince is not fully ripe), you can add a glass of water.
Place our container on the stove and after it boils, cook for about 5 minutes, stirring, then remove from the stove and let it cool completely. We do this procedure several times (usually three is enough), as a result the jam acquires a pleasant reddish color, and the quince slices become transparent.

Before boiling our not yet ready jam for the last time, cut the lemon into thin slices. You can also grind it with a blender.
Boil for 5-7 minutes and pour into prepared pre-washed and sterilized jars.
When finished, turn the container with jam upside down and leave to cool, covered with a blanket. Ready!

Quince jam with nuts

Ingredients for the recipe:
quince 2kg
granulated sugar 2kg
water 1l
2 cups peeled walnuts

How to make quince jam with nuts

We will peel the washed and dried quince, cut it into halves and remove the central part with the seeds; we will still need the trimmings, so we do not throw them away.
Cut the quince halves into small slices, place them in a saucepan of the appropriate volume, add water and boil for 7-10 minutes, then salt the water and add syrup made from 1 kg of sugar and 0.5 liters of water.

After 3 hours, when the quince slices are soaked, add the sugar that we have left and put our container on the stove again.
As in the previous recipe, after boiling, cook for 5 minutes, let cool for about 5-6 hours and repeat our steps again.

Meanwhile, boil the quince peelings for 10-15 minutes in 0.5 liters of water, strain the broth through a filter cloth and add it to our jam for flavor before the last cooking. Then add the nuts, chopped into large pieces.
Cook for another 5 minutes and seal while hot in prepared containers with lids. All!

Quince jam slices

Recipe Ingredients
quince 1kg
sugar 1.5kg
water as needed, approximately 0.5-0.7 l

How to make quince jam in slices

Remove the skin from the previously washed quince, cut the fruit into slices of the desired size, removing the hard central part with the seeds.
Place the slices in a cooking container and pour cold water to such a level that the quince is covered with water, but does not float in it.

Boil the slices for a short time until they become soft, and immediately remove them with a spatula, and strain the water in which they were cooked through a filter cloth or gauze folded in several layers.
Make a syrup from the resulting broth and sugar; add sugar gradually over a low simmer, stirring constantly.

When the syrup is ready, place the quince slices in it and cook until they become transparent, first over high heat and then over low heat.
It is important to ensure that the quince does not become overcooked. When finished, pour into prepared containers with lids.

Japanese quince jam

Japanese quince is often found in household plots; housewives value it for its bright, beautiful flowers. The fruits of this quince are small in size, but the jam they make is very tasty, with a pleasant sourness.

Ingredients
Japanese quince 1kg
sugar about 1 kg, depending on preference
water 0.3l

How to make jam from Japanese quince

Wash the Japanese quince fruits thoroughly, dry them, peel them and remove the core. Next, cut them into pieces, the size depends on your preferences.
Place the quince pieces in a container and cook for 10 minutes, add sugar and cook for another 15-20 minutes.
Remove from the stove, let sit until it cools completely and boil again, but not for long, about 5 minutes. That's all, the jam is ready!

It is better to stir the jam during the cooking process by shaking the pan in a circular motion rather than with a spatula, so the quince pieces will remain intact and will not fall apart, thereby maintaining an attractive appearance.

Delicious quince jam

Ingredients and preparation

quince fruits 1kg
sugar 1-1.2kg
water 0.25l

Cut the washed quince into halves and remove the hard core.
Cut into pieces and cook, adding water, until soft, about 20 minutes. Then we start adding sugar in portions.
Bring to a boil and let stand for about 5 minutes.
Let it sit for 6-7 hours and boil again.
Pour the finished jam hot into sterilized jars and roll up the lids.

Quince jam with apples

Recipe Ingredients
ripe quince 1kg
apples 0.5kg
sugar 1kg

How to cook apple quince jam
Peel the prepared apples and quince, remove damaged areas and the core with seeds, cut into small slices and place in a saucepan.

Add sugar to our mixture and leave for 7-8 hours or even overnight so that the juice is released from the fruit. After this, boil the mixture of quince and apples 3 times for 5 minutes, pausing between cooking for about 6 hours.
The finished jam acquires a wonderful golden-red color and a wonderful aroma. You may not even have to seal it in jars, it runs out so quickly!

Quince jam - a simple recipe

Recipe Ingredients
quince 1.5kg
sugar 1kg
water 0.3l

How to make quince jam quickly and easily

Cut the quince, peeled and seeded, into slices, it should be about 1 kg.
Place the trimmings in a separate container, add water and boil for about 15 minutes, then strain the broth through a strainer or special cloth, discard the pulp from the peelings.
Gradually add sugar to the resulting liquid, add quince slices and bring to a boil. Boil for 10 minutes and remove from the stove to cool. We repeat the procedure 3 times.
For the last time, you can add a small lemon, crushed in a blender, to the quince; this will give the jam a pleasant sourness.

Quince jam with orange

Recipe Ingredients
peeled quince 2kg
sugar 2kg
water 1l
1 medium sized orange

How to make quince-orange jam

Cut the prepared peeled quince into slices or cubes, whatever you like.
Fill the peelings and the central part of the fruit with water and boil for about 15-20 minutes. Strain the resulting broth and pour it over the quince pieces; discard the remaining mixture during straining.

Cook the quince for about 10 minutes, then pour the syrup into a separate container, add sugar there and bring to a boil.
Turned out hot sugar syrup pour in our boiled quince and set aside for 10-12 hours. Cut the well-washed orange into small slices and place in a pan with quince.
Cook, stirring, for about 35 minutes.
As a result, our quince jam with orange acquires a magical amber shade and divine aroma!

Quince jam with pumpkin

Recipe Ingredients:
peeled pumpkin 1kg
peeled quince 0.5kg
sugar 0.7kg

How to make quince and pumpkin jam
Cut pre-washed and peeled pumpkin and quince in small pieces and add sugar (0.5 kg is enough, if you like it sweeter, add a little more).
Stir and leave until the juice releases abundantly.
Cook over low heat, stirring occasionally, for about 30-35 minutes.
For long-term storage Seal hot into sterilized jars.
If you eat it right away, you can cool it and store it in the refrigerator in an appropriate container.

Quince jam in a slow cooker

Ingredients:
peeled quince 1kg
sugar 1kg

Wash and dry the quince. We remove the seed pod (core), the skin does not need to be cut off, the main thing is to carefully trim off possible damaged areas.
Cut the quince into pieces approximately 1-1.5 cm thick, place in a suitable bowl and add sugar, mix, cover and leave for 72 hours.
We stir once every day, trying to do it carefully.
Cook the jam in a multicooker on the “stew” mode (the boil is very strong in the “cook” mode, which is not suitable for us) in two steps of 30 minutes each. First, close the multicooker with a lid, and when it boils, continue with the lid open.
The interval between cooking is approximately 6 hours to allow the jam to cool completely.
After the second boiling, seal it in clean jars with lids.

Quince jam in a bread maker

Recipe Ingredients
quince 0.7kg
granulated sugar 0.6 kg
lemon 1pc

How to make quince jam in a bread machine
Remove the skin from the washed quince, remove the core and cut into small pieces.
Cut the washed lemon large slices and grind in a meat grinder or using a blender.
Mix lemon pulp with chopped quince and sugar. After 1-2 hours, when the juice is released, transfer our sweet fruit mixture to the bread maker.
We set the “jam” cooking program. After 1.5 hours, wonderful quince jam in the bread maker is ready!

As you can see, there is nothing complicated in making quince jam. The effort put in is fully compensated by the excellent taste and amazing appearance the resulting healthy treat. Besides, believe me, in the eyes of your girlfriends who have tried this miracle, you will become a real culinary sorceress!

Quince jam looks great in almost any vase or saucer and goes well with sweet pastries or ice cream. It is served slightly chilled or room temperature. Brew tea and enjoy!

Quince is a fruit related to apple and pear with a pronounced tart and slightly astringent taste. The fruit is extremely healthy due to the presence of vitamins, organic acids, pectins and minerals in its composition.

Due to its specific taste, quince is difficult to consume in fresh. But from it they prepare aromatic and delicious jellies, juices, compotes and pies.

And what kind of jam is made from this fruit! Moreover, any quince jam is the most delicious recipe natural delicacy, since in terms of useful qualities such preparations are in no way inferior even to healing jams from chokeberry.

Simple recipes for making quince jam

I always try to stock up on several jars of delicacies for the winter, prepared according to several recipes at once.

Quince jam with lemon

An easy-to-prepare method unexpectedly gives an amazing result - subtle citrus aroma, delicious transparent delicacy in consistency, and the taste is such that it’s simply impossible to stop!

Ingredients:

quince – 1 kg
lemon – 1 pc.
granulated sugar – 1 kg 200 g.

How to cook:

Wash the quince, wipe with a soft sponge or cloth to remove plaque.
Peel all fruits.
Cut into 4 pieces and remove the core.
Cut each part into thin slices, as in the photo
Pour 1 liter of boiling water over the peel and core and cook over low heat for 30 minutes - this will be the basis of the syrup.
Strain the broth and mix with half the sugar.
Pour hot syrup over the quince and leave for 4 hours.
Bring to a boil and leave for 6 hours.
Add lemon cut into small pieces. There is no need to peel off the peel.
Add the remaining sugar.
Bring to a boil and leave for 6-10 hours.
Repeat 2 more times. Pour hot into sterile jars.
Close tightly. Wrap in a towel for a day. Store at room temperature.

Simple quince jam in slices

The classic recipe for quince slices has a pleasant amber color, rich taste and aroma, and the pieces retain their shape perfectly in syrup.

To prepare this delicacy you will need the simplest ingredients.

Products:

ripe fruits - 1 kg
water - approximately 0.5 l
sugar - 1.5 kg.

Cooking method:

We prepare the fruits: wash them, cut them into small slices, not forgetting to remove the hard core with seeds.
Place the chopped fruit in a saucepan and fill with water. It is necessary that the fruit pieces are completely covered with liquid.
Next, you need to cook the slices until they become soft.
Decant the water and add sugar to it. We need to keep the syrup without fruits on low heat until the crystals dissolve.
After this, you need to pour the syrup over the slices and cook the mixture for 30-40 minutes - exactly until the jam becomes transparent. At first the fire should be quite strong, then it should be reduced to a minimum.
All that remains is to pour the aromatic fruit mixture into pre-prepared containers and enjoy unique taste homemade treats.

Japanese quince jam: a recipe for the winter

Quince, which is known to summer residents and gardeners as “Japanese”, has small, dense fruits with a distinct taste.

Usually the shrub is planted for decorative purposes - it is very beautiful during the flowering period.

But from its small fruits you can prepare amazing delicacy, which will have a slight sourness and an incredible honey taste and aroma.

What we need:

quince - 1 kg
sugar - 0.7 kg
honey - 0.2 kg
water - 0.3 l.

How to do:

We prepare the fruits, cut them into small pieces.
Pour water, add chopped slices and cook for about 10 minutes.
After this, add sugar and continue cooking for another 15 minutes.
Next, you need to remove the quince delicacy from the stove, wait for it to cool and cook it again with the addition of honey - this will take about 5-7 minutes.

Quince jam in a slow cooker

For cooking in a slow cooker we take ripe fruits and sugar in equal proportions.

No water is added according to the recipe.

To cook aromatic delicacy with fairly dense, but not hard pieces, you need to prepare the fruit - cut it into small pieces about a centimeter thick.

Then add sugar, cover and leave the mixture for about 3 days. The preparation must be stirred periodically.

After this, cook in the “stew” mode for about 30 minutes, then let the mass cool and repeat this 2-3 times. After boiling, it is better to open the multicooker lid.

If desired, you can add cinnamon and vanillin.

Recipe with added walnuts

To prepare a delicacy with nuts, you also don’t need any special knowledge.

By the way, walnuts can be replaced with any others - peanuts, hazelnuts, cashews.

Ingredients:

quince - 1 kg
sugar - 1.2 kg
peeled walnuts- 0.5 tbsp.

Step-by-step cooking recipe:

Wash the fruits and cut into large slices.
Place the fruit slices in a container and sprinkle with sugar. Leave the mixture for 30 minutes until the fruits release juice.
After this, put the workpiece on the stove and cook until the fruits turn bright yellow - about 15 minutes.
Next, you need to wait until the mass has cooled, and then boil it again for about 10 minutes.
We repeat the procedure again, now adding chopped walnuts.

Note to the hostess

To make the jam just magical, take advantage of the tips those who are experienced in its preparation:

quince will give more juice if you pour boiling water over the cut slices, only then add sugar;
adding spices will only improve the taste sweet preparation- cinnamon, vanillin, turmeric;
interesting combination with poppy seeds, sesame seeds, flaxseed, lemon or orange zest - you get an exquisite independent dessert;
closing such jam for the winter is no more difficult than any other - we sterilize the jars and lids and store them in cool place.

Quince is extremely healthy fruit, it has an antiseptic, tonic, astringent and diuretic effect. Therefore, you should not deny yourself the pleasure of enjoying this healthy treat, which is so easy to prepare at home.

It will be delicious if you make jam with almonds, as in this video recipe:

Source: http://na-mangale.ru/varene-iz-ajvy.html

I learned what quince was when I was 8 years old.

Arriving to visit my grandmother in the village, I grabbed what I thought was an apple, took a rather large bite and, closing my eyes in bewilderment, looked at my mother - it turned out to be so sour, viscous and tasteless.

But from the quince jam—as you probably guessed, that’s what I mistook for an apple—they couldn’t get me away for a long time. Interesting fact: after heat treatment, hard and tart quince becomes soft and sweet, and its divine aroma cannot be compared with anything!

11 recipes for quince jam:

Let's start, as usual, with benefit...

Due to its saturation with pectin, it is used to normalize the functioning of the digestive tract, juices are drunk for anemia, decoctions from seeds are used for diseases of the oral cavity due to a pronounced binding and antiseptic effect, fresh fruits are used as a choleretic and diuretic.

I can continue listing the advantages for quite a long time, I think. You understand that quince fruits have a lot of positive properties, I will only note that you should not eat crushed quince seeds, as they contain amygdalin - a rather dangerous poison.

Quince jam, in addition to having an excellent taste, also retains all the beneficial qualities of the original product, so at least one jar is always in my pantry. To date, I have collected more than a dozen recipes for quince jam, I will be very glad if you like any of them.

Quince jam with lemon

Ingredients for the recipe:

quince 1k
medium glymon 1 piece
sugar 1kg
water 200-300ml

How to make quince jam with lemon

Let's prepare the quince fruits: rinse thoroughly under running sufficiently hot water and wipe dry.
Cut each fruit in half and remove the core and seeds. Cut the halves into medium-sized pieces, approximately 1.5-2 cm, and place them in a pan of a suitable size.

Add sugar and let the juice simmer for several hours. If the resulting juice is not very much (this happens if the quince is not fully ripe), you can add a glass of water.

Place our container on the stove and after it boils, cook for about 5 minutes, stirring, then remove from the stove and let it cool completely.

We do this procedure several times (usually three is enough), as a result the jam acquires a pleasant reddish color, and the quince slices become transparent.

Before boiling our not yet ready jam for the last time, cut the lemon into thin slices. You can also grind it with a blender.

Boil for 5-7 minutes and pour into prepared pre-washed and sterilized jars. When finished, turn the container with jam upside down and leave to cool, wrapped in a blanket. Ready!

Quince jam with nuts

Ingredients for the recipe: quince 2kg granulated sugar 2kg water 1l

2 cups peeled walnuts

How to make quince jam with nuts

We will peel the washed and dried quince, cut it into halves and remove the central part with the seeds; we will still need the trimmings, so we do not throw them away.

Cut the quince halves into small slices, place them in a saucepan of the appropriate volume, add water and boil for 7-10 minutes, then salt the water and add syrup made from 1 kg of sugar and 0.5 liters of water.

Cook for another 5 minutes and seal while hot in prepared containers with lids. All!

Quince jam slices

Ingredients for the recipe:

quince 1kg
sugar 1.5kg
water as needed, approximately 0.5-0.7 l

How to make quince jam in slices

Remove the skin from the previously washed quince, cut the fruit into slices of the desired size, removing the hard central part with the seeds.
Place the slices in a cooking container and fill with cold water to such a level that the quince is covered with water, but does not float in it.

When the syrup is ready, place the quince slices in it and cook until they become transparent, first over high heat and then over low heat.

It is important to ensure that the quince does not become overcooked. When finished, pour into prepared containers with lids.

Japanese quince jam

Ingredients:

Japanese quince 1kg
sugar about 1 kg, depending on preference
water 0.3l

How to make Japanese quince jam

Wash the Japanese quince fruits thoroughly, dry them, peel them and remove the core. Next, cut them into pieces, the size depends on your preferences.

Place the quince pieces in a container and cook for 10 minutes, add sugar and cook for another 15-20 minutes.

Remove from the stove, let sit until it cools completely and boil again, but not for long, about 5 minutes. That's all, the jam is ready!

Delicious quince jam

Ingredients and preparation

quince fruits 1kg
sugar 1-1.2kg
water 0.25l

Cut the washed quince into halves and remove the hard core. Cut into pieces and cook, adding water, until soft, about 20 minutes.

Then we begin to add sugar in portions. Bring to a boil and let stand for about 5 minutes. Let stand for 6-7 hours and boil again.

Pour the finished jam hot into sterilized jars and roll up the lids.

Quince jam with apples

Ingredients for the recipe:

ripe quince 1kg
apples 0.5kg
sugar 1kg

How to make apple-quince jam

Peel the prepared apples and quince, remove damaged areas and the core with seeds, cut into small slices and place in a saucepan.

Add sugar to our mixture and leave for 7-8 hours or even overnight so that the juice is released from the fruit.

After this, boil the mixture of quince and apples 3 times for 5 minutes, pausing between cooking for about 6 hours.

The finished jam acquires a wonderful golden-red color and a wonderful aroma. You may not even have to seal it in jars, it runs out so quickly!

Quince jam - a simple recipe

Ingredients for the recipe:

quince 1.5kg
sugar 1kg
water 0.3l

How to make quince jam quickly and easily

Cut the quince, peeled from the skin and seed pod, into slices, it should be about 1 kg. Place the trimmings in a separate container, add water and boil for about 15 minutes, then strain the broth through a strainer or a special cloth, discard the pulp from the peelings.

Gradually add sugar to the resulting liquid, add quince slices and bring to a boil. Boil for 10 minutes and remove from the stove to cool. We repeat the procedure 3 times.

For the last time, you can add a small lemon, crushed in a blender, to the quince; this will give the jam a pleasant sourness.

Quince jam with orange

Recipe Ingredients peeled quince 2kg sugar 2kg water 1l

1 medium sized orange

How to make quince-orange jam

Cut the well-washed orange into small slices and place in a saucepan with quince. Cook, stirring, for about 35 minutes.

As a result, our quince jam with orange acquires a magical amber hue and a divine aroma!

Quince jam with pumpkin

Recipe Ingredients:

peeled pumpkin 1kg
peeled quince 0.5kg
sugar 0.7kg

How to make quince and pumpkin jam Cut the previously washed and peeled pumpkin and quince into small pieces and add sugar (0.5 kg is enough, if you like it sweeter, add a little more).

Stir and leave until the juice releases abundantly. Cook over low heat, stirring occasionally, for about 30-35 minutes. For long-term hot storage, seal in sterilized jars.

If you eat it right away, you can cool it and store it in the refrigerator in an appropriate container.

Quince jam in a slow cooker

Ingredients:

peeled quince 1kg
sugar 1kg

Wash and dry the quince. We remove the seed pod (core), the skin does not need to be cut off, the main thing is to carefully trim off possible damaged areas.

Cut the quince into pieces approximately 1-1.5 cm thick, place in a suitable bowl and add sugar, mix, cover and leave for 72 hours. Stir once every day, trying to do it carefully.

Cook the jam in a multicooker on the “stew” mode (the boil is very strong in the “cook” mode, which is not suitable for us) in two steps of 30 minutes each. First, close the multicooker with a lid, and when it boils, continue with the lid open.

The interval between cooking is approximately 6 hours to allow the jam to cool completely.

After the second boiling, seal them in clean jars with lids.

Quince jam in a bread maker

Recipe Ingredients

quince 0.7kg
granulated sugar 0.6 kg
lemon 1pc

How to make quince jam in a bread machine Peel the washed quince, remove the core and cut into small pieces. Cut the washed lemon into large slices and grind in a meat grinder or using a blender.

Mix lemon pulp with chopped quince and sugar. After 1-2 hours, when the juice is released, transfer our sweet fruit mixture to the bread maker.

We set the “jam” cooking program.

After 1.5 hours, wonderful quince jam in the bread maker is ready!

As you can see, there is nothing complicated in making quince jam.

The efforts made are fully compensated by the excellent taste and stunning appearance of the resulting healthy delicacy.

Besides, believe me, in the eyes of your girlfriends who have tried this miracle, you will become a real culinary sorceress!

Quince jam looks great in almost any vase or saucer and goes well with sweet pastries or ice cream. It is served slightly chilled or at room temperature. Brew tea and enjoy!

Source: http://volshebnaya-eda.ru/kulinarnyj-klass/kak-prigotovit/varene-iz-ajvy/

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 shade, 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. Classic technology It also involves alternating the time of cooking and cooling, 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 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 enamel basin, add water and boil until you notice that in the thinnest places the slices have become transparent.
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.
IN ready syrup add the cooled quince 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, set to 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.
Cook in another container thick syrup, pouring in 0.2 liters of water and dissolving in it, gradually adding 0.5 kg of sugar.
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, lemon wedges put in 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 the most real dessert, which is not a shame to submit 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 it on slow fire, Boil 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.

It is much more pleasant to spread quince jam on bread, not store-bought, but home-brewed quince jam. Quince is a close relative of the pear and apple, but its fruits are practically not eaten raw. Doctors recommend eating them boiled or baked.

Fragrant jam, made from quince, tasty and extremely healthy. Medicine recommends using it for stomach diseases.

Recipe for the winter

Ingredients:

quince – 1.5 kg.
water – 750 ml.
granulated sugar – 800 g.

How to cook:

I thoroughly wash the fruit and cut it into 4 parts. I remove the skin, remove the seed chamber, and cut it into small slices. After processing, approximately 900 grams of pulp is obtained.
Fill the slices with clean water, bring to a boil, and boil for 20 minutes until softened.
I put it in a colander and let it cool.
I use the broth to make syrup. For 3 glasses of liquid I take 800 grams of sugar. If there is less broth, add water.
Cook over low heat until the sugar dissolves. This takes approximately 10 minutes.
I add quince to the boiling syrup, let it boil, and cook for 5 minutes. After the time has passed, I remove the pan from the stove.
I leave the fruits in the syrup for about 4 hours. During this time they will be thoroughly soaked. Next, I cook for about 5 more minutes and leave again for 4 hours.
When I boil it a second time, I add about 400 grams of sugar. Cook over low heat until done. This takes about half an hour.

What to do with ready-made jam? If I'm going to use it in the near future, I let it cool, pour it into a jar, seal it with a lid and put it in the refrigerator. If I make it for the winter, I pour it hot into a jar, close it using a seaming machine, put it upside down, cover it with a blanket and leave it for three days.

Video recipe

Preparing delicious jam

There are many ways to make jam. Delicacy recipe Grandma told me. Now I will tell you a secret.

Ingredients:

fresh quince – 1 kg.
lemon – 1 pc.
water – 2 glasses.
walnuts – 1 cup.
lemon – 1 pc.

Preparation:

I thoroughly wash the fruits, peel them and remove the core.
I cut into small slices and blanch for a quarter of an hour.
From water and half the sugar provided for in the recipe, I prepare syrup and pour over the fruits. I leave it for 4 hours to soak in the syrup.
I put it on fire and add the remaining sugar. I cook in several batches for about 15 minutes.
I fill the peel with water and boil it. I filter the finished broth and add it to the jam before the last cooking.
I add lemon slices and nut kernels at the end of cooking.

The taste of the jam is simply amazing, and the aroma is impossible to describe. Believe me, it will not leave you indifferent, and it’s also great for pies, cakes and biscuits.

Simple recipe with cinnamon

Cooked according to simple recipe Cinnamon jam is the perfect sweet dish. The aroma is delicate, and a small spoon of the viscous mixture will give divine pleasure.

Ingredients:

large quince – 1 pc.
lemon juice – 15 ml.
sugar – 100 g.
ground cinnamon – 0.25 tsp.
pure water.

Preparation:

I wash the large fruit with cold water, dry it with a paper towel, and cut it into 4 parts with a knife. Remove the core and cut into small slices.
I move the slices into a small saucepan and fill them with water. It should cover the pieces and be a few centimeters higher.
I put it on the stove and turn it on medium heat. As soon as the liquid boils, I lower the temperature a little.
Cook until softened for about 20 minutes, stirring the contents occasionally with a wooden spatula.
Then I add sugar, lemon juice and ground cinnamon, reduce the heat to low and cook for 25 minutes.
At the end, the quince becomes soft, remove the pan from the heat.

I serve chilled. A quarter of an hour before serving, I take it out of the refrigerator and move it from the jar into dessert vases. The meal goes well with fresh tea or puerh.

Classic way with orange

Fresh quince is sour, and in some cases it even irritates the throat. However, if baked or boiled, it becomes an exquisite delicacy.

Ingredients:

quince – 3 kg.
orange – 1 pc.
sugar – 2.5 kg.
water - 7 glasses.

Preparation:

I peel the quince, remove the core, and cut it into cubes. I don’t throw away the peels and cores, they will come in handy.
I fill the skin and cores with water, bring to a boil, and boil for about a third of an hour. I filter the finished syrup and add it to the pan with the chopped fruits.
Mix everything well and boil for 10 minutes. Afterwards I drain the syrup.
Add sugar to the syrup and bring to a boil. I pour in the fruit and let it sit for 12 hours.
I cut the unpeeled orange into cubes and add it to the quince. Cook, stirring occasionally, until the syrup melts amber color. Approximate time – 40 minutes.

I roll the finished jam into jars, turn it upside down, cover it with a blanket and leave it until the morning. I store it in a cool place.

Grandmother Emma's video recipe

Make jam and please your loved ones cold winter or guests during the New Year celebration.

Benefits of quince

The fruits contain a lot of pectins, they help strengthen the liver and stomach, reduce cholesterol levels, and improve digestion.

Japanese scientists are confident that quince can be used to combat stomach ulcers. Moreover, they recommend consuming the fruit for people who want to lose weight.

Quince contains many antioxidants that help preserve beauty and youth and effectively combat stress. The fruit has excellent antiviral properties, which makes it an excellent assistant in the prevention of influenza.

The fruits contain potassium, which helps hypertensive patients. Baked or boiled quince pulp is used for toxicosis, as it is an effective antiemetic.

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 the high content of ascorbic acid, iron, and 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

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 for quick preparation of 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 to room temperature.
Bring the syrup to a boil again, add citric acid, simmer 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.

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, set to 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 on a 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 on New Year’s Eve, opening a jar of this 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.