Amber quince jam is the most delicious recipe. Quince jam is the most delicious recipe

This quince comes from Turkey, it seems. Large, yellow and dry. Quince, in principle, does not contain very much juice, but this imported one is even drier than the seasonal one. I will write below how to deal with this)
Let's figure out how to make quince jam in slices. Wash quince.

Now about cleaning the quince. This is entirely at your discretion, depending on what kind of slices you want to get in ready-made jam. If you want slices that will retain their shape and separate clear syrup, then I recommend not peeling. Especially if the peel is thin.
First we need to prepare the quince for making jam. The preparation process includes: 1) blanching the slices. After blanching, quince absorbs syrup better and more evenly, releases juice better and the time for preparing jam can be reduced. 2) Add sugar overnight to release the juice.
Let's start with blanching, which is best done gradually, 2-3 quinces at a time, so as not to darken.
Cut the quince into slices (no need to chop, a thickness of 5-7 mm is quite normal). Do not throw away the core with the seeds.

Boil 1 liter of water (no more) and add quince slices over high heat. Attention! There is no need to cook for a long time, once it boils, wait 2 minutes and remove with a slotted spoon.

Immediately take the container in which you will cook the jam. Place the slices there.
Save the water after blanching!

Sprinkle with sugar and a pinch citric acid quince jam, the recipe for which I offer you. There is no need to add all the granulated sugar at once; it is enough to use about half a glass for each serving of prepared slices.
We repeat this with all the quinces. I had 5 pieces, I did it in 3 stages. Cover with a lid and leave overnight.

Remember when I asked you not to throw away the quince core? Put it in the refrigerator, it will be useful tomorrow. In addition, quince seeds are folk remedy, used for coughing.

So, the next morning we start making jam. The jam will be cooked in 3 stages, which are very simple, each in itself, just stretched out over time. But the jam turns out right, with clear syrup and tender soaked slices. As I expected, the quince gave me little juice (less than a glass), so I decided to make additional syrup.

Throw the quince cores into the water that remains after blanching the slices (you saved it?) Bring to a boil and cook for 10 minutes.

Then strain, pour out as much water as you want to add syrup (I poured half a glass and then regretted it, I needed more, 200-250 ml). Add from the amount of sugar that you measured for jam, as much as you took syrup and put on fire

Boil until the sugar dissolves.

And pour the resulting syrup into the quince. Let's proceed to the 1st stage of cooking the jam: put the quince on low heat.

The photo shows how much juice and syrup came out. We need a small fire at the first stage of cooking so that the quince heats up slowly, releasing its juice, and the jam does not burn.

Bring to a boil and add the remaining sugar. I repeat, in total I use 850 g per 1 kg of quince, of which about 1.5 cups were used for filling and half a glass for syrup, and the rest is poured.

And stir.

Bring to a boil and cook for 10 minutes. Quince practically does not form foam during cooking, but if it does, carefully remove it with a spatula. Actually, you can see here that a little more syrup is better.

The first stage is completed, cover the quince with newspaper or clean paper to absorb the steam and set it to cool. I left it until the evening.

Has bright rich taste and carries great benefit For human body. Everything is saved in it valuable substances fruits that 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.

Quince is a hard fruit that pure form They are not tasty and are practically not used for food. 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 - best way consumption of fruits, because after heat treatment they get 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.

Consumed in its pure form, with nuts, spices, 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 not only tasty - it carries invaluable benefits for 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 single 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.

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

Classic

The simplest and quick recipe 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 kilo 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 to juice or water sugar powder 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, to prepare 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 essence, 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 to quince, aromatic herbs– for example, cinnamon, rosemary.

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

Wash the kilo 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, citrus zest. You can do 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. ready-made treat put 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 is a very healthy fruit due to its richness in pectin. But not everyone can eat it raw: it tastes very tart and sour. But heat treatment works wonders with quince. It becomes soft, sweet and that same divine and incomparable aroma appears. quince jam.

Quince: the simplest recipe for making jam

The simplest quince jam is made only with the addition of sugar and a decoction that is obtained by boiling the fruit.

The quince fruits are thoroughly washed, placed in a pan, filled with water and put on fire. After boiling, the quince is boiled for 20 minutes until the fruits become soft. Then they are taken out, cooled, and peeled and seeds removed.

The peeled quince is weighed and exactly the same weight amount of sugar is taken for further preparation, which is poured into the decoction. For example, for 700 g of peeled quince, take 700 g of sugar and add 1 liter of decoction to the sugar. Sugar is dissolved in the broth, peeled fruits are added and put on fire. Cooking in syrup lasts about 20-30 minutes.

Next, the quince is removed from the syrup into an enamel bowl, and the syrup continues to boil for another 30 minutes. Pour the prepared syrup over the boiled quince and leave until it cools completely. Then the jam is placed in dry, sterilized jars.

Quince: recipes for making jam

"Quince jam with lemon." To make jam, take 1 kg of quince, 1 kg of sugar and 2 large lemons. The quince fruits are thoroughly washed, peeled and seeds removed, and cut into slices.

The prepared fruits are placed in enamel pan and squeeze lemon juice onto them, cutting the lemons into halves. Pour sugar into the pan, mix everything well and leave for 2 hours to release the juice. After this, mix the fruits well again and place the pan on moderate heat and cook after boiling for 5-10 minutes. Remove the pan from the heat and leave until the mass cools completely.

Then put it back on the fire, slowly bring it to a boil, cook for 5-10 minutes and cool again. The third and final cooking begins no less than 6 hours after cooling. The jam is simmered over low heat until the syrup thickens, placed hot in prepared glass jars and sealed.

"Quince jam with orange." To prepare, you need to take 2 kg of quince, 2 kg of sugar and a medium-sized orange. Quince fruits are washed, peeled and cored, and cut into slices.

The peel and core remaining after cleaning are poured with 1 liter of water and boiled after boiling for 20-30 minutes. After this, the broth is filtered for further use and poured into quince slices. Place the pan on moderate heat, and after boiling, boil the quince for 10 minutes. Then the quince is removed from the decoction, sugar is added to the decoction and the syrup is brought to a boil.

The quince is returned to the boiling syrup, the heat is turned off and the mixture is left to infuse for 12 hours. After this, an orange is added to the quince infused in syrup, washed and cut into slices. Boil the jam for 35 minutes, stirring the mixture, and pour into prepared jars.

Quince jam in a slow cooker

Quince jam can be safely prepared in a slow cooker. The simplest recipe: 1 kg of quince and 800 g of sugar. Wash the quince, clean it, cut it into slices 1 cm thick.

Place the prepared fruits in a saucepan, add sugar and set aside for 2 days so that the quince releases its juice. At the same time, shake the pan vigorously twice a day so that the sugar is evenly distributed between the quince slices.

Then the mass is placed in the multicooker bowl, the “Stewing” mode is set and the time is 30 minutes. Do not close the lid. After turning off, the mass must be cooled and the process repeated again, but set the quenching time to 15 minutes. After cooling, the mass is simmered again for 15 minutes and the syrup is tasted. If a drop of syrup does not spread, the jam is ready. If it spreads, you can simmer for another 15 minutes. Then pour the jam into jars.

Recipe "Quince jam with cinnamon and spices" very tasty and uncomplicated. To prepare it you need to take 5 pieces of quince fruit, 2 cups of sugar, 0.5 teaspoon of cinnamon, 2 clove inflorescences and 1 cardamom seed. Wash the quince, peel it, cut it into thin slices and place it in a multicooker bowl. Add sugar and spices, mix gently.

Set the multicooker to the “Stew” mode for 60 minutes. After this, the jam is poured hot into sterilized jars and sealed.

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

To prepare you need to select ripe fruits no signs of rotting or dents. The seeds contain harmful substances, so be sure to remove them.

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

The dessert is prepared using simple technology. Therefore, without experience, you will quickly make a delicacy that will appeal to all family members and guests. I have selected the most delicious jam recipes. You can vary the method slightly by adding different spices and ingredients.

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

Ingredients:

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

Preparation

First we'll make the syrup. To do this, pour sugar into a thick-walled and wide pan, fill it with water and add lemon juice. Stir and then place on the burner. Boil for low heat within a few minutes.

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

At the next stage, add the slices to the syrup, mix thoroughly and cook for an hour over low heat.

The result is a sweet treat with transparent slices. All that remains is to decompose it into sterile jars and put it in cool place or refrigerator. Bon appetit!

How to make quince jam with walnuts at home

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

Ingredients:

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

From specified quantity products, we will get 5 200 ml cans.

Preparation

Be sure to wash the quince cold water. Divide the fruit into four slices and cut out the core. Then cut the fruit into small pieces, as shown in the image below.

Pour water into a thick-walled pan, add sugar and stir with a kitchen whisk until all the crystals dissolve. Place on the stove and bring to a boil, stirring the syrup occasionally.

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

At the next stage, we repeat the procedure. That is, bring the jam to a boil and leave for another 12 hours. After the specified time has passed, remove the quince pieces using a slotted spoon. Place the syrup over medium heat and simmer until its volume is reduced by half.

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

We put the finished dessert into jars, which must first be sterilized in any usual way. We tighten the lids or roll them with a special key.

When the jars have cooled completely, we store them in a cool and dark place.

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

This jam is one of the most delicious. At the same time, preparing it is completely easy. The main thing is to prepare quality fruits and set aside some time to prepare for the winter.

Ingredients:

3 kg quince;
3 kg sugar.

Preparation

Wash the quince and remove the fluff reverse side sponges. Cut into several pieces to remove the core with seeds and cut into pieces of arbitrary shape. If you come across wormy fruits, then it’s okay, we just cut off the problem areas.

Place the quince in a basin, cover it with granulated sugar and leave for 12-15 hours so that the fruit releases its juice.

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

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

Turn the workpiece upside down and leave until it cools completely. Then we put the jars in the cellar, pantry or refrigerator. Bon appetit!

Amber quince jam in slices

This is a classic recipe for making a delicacy with transparent pieces of fruit. The sweetness not only has a pleasant aroma, but is also quite appetizing.

Ingredients:

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

Preparation

Cut the quince fruits and remove the core.

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

Then cut into small slices and place in a pan of suitable size.

Fill the quince with water, then place it on the burner and bring to a boil. Cook for about ten minutes.

After this, remove the slices with a slotted spoon and add granulated sugar to the water. Boil until the sugar crystals dissolve. IN ready syrup add quince.

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

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

Quince jam with apples

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

Ingredients:

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

Preparation

We wash the fruits thoroughly. It is not necessary to remove the peel. We cut the fruits small cubes so that they cook faster.

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

Pour pieces of fruit into hot syrup and cook for 40-50 minutes. If you want to get more thick treat, then increase the time to 60-80 minutes. Stir the jam periodically. If it burns, you just have to throw it away, as the dessert will be tasteless.

Place the finished dessert in sterilized glass jars.

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

The most delicious recipe for quince jam with lemon

Quince sweetness has not only a unique aroma, but also beneficial properties, which are preserved even after heat treatment. Lemon gives the jam a pleasant color and piquant taste.

Ingredients:

1 kg quince;
1 kg sugar;
½ lemon.

Preparation

The fruits are very dense and hard, so we will boil them first. Place it in its entirety in a saucepan, fill it with water and put it on the fire. After boiling, just cook for three minutes.

We remove the quince from the pan, but do not drain the water, we will need it later. Cut the cooled fruits into several slices, cut out the core with seeds and put it on a plate.

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

Cover the quince cubes with sugar and then pour in the strained broth. Place on the stove and after boiling, cook for 20 minutes over low heat. Periodically remove the foam.

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

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

How to make quince jam in a slow cooker

Thanks to modern developments, cooking processes are greatly simplified. With the help kitchen appliances can be done quickly and without special effort make quince jam. Step by step instructions watch in the following video:

This recipe can be adapted for different brands of slow cooker. Any housewife can cook this dessert, even without culinary experience. Bon appetit!

Quince and pumpkin jam without water

Jam is one of those healthy products improves health. This sweetness will great addition To festive table. If everything is done correctly, the aroma and taste of the delicacy will not leave anyone indifferent.

Ingredients:

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

Preparation

Remove the core from the quince, remove the seeds from the pumpkin and peel the peel. Then cut the fruits into pieces of any shape and place them in a pan with thick walls and a bottom.

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

Sugar can be replaced with fructose (300 g).

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

Remove the pan from the burner and leave again for several hours. We perform these actions 2-3 more times. And then we distribute the jam into sterilized jars.

If desired, you can grind the slices with an immersion blender before placing them in jars. Bon appetit! You can also cook it.

Raw quince jam through a meat grinder

IN next recipe We will not subject the products to heat treatment, that is, there is no need to cook them. To do this, you will only need a few minutes of free time. Thanks to this method, quince retains all its vitamins and beneficial properties.

Ingredients:

1 kg of peeled quince;
1 kg granulated sugar.

Preparation

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

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

Pour granulated sugar into the fruit mass and stir thoroughly.

Leave the jam for 8-12 hours. Then mix again and roll into jars. Store the jam in the refrigerator.

Quince and pear dessert

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

If desired, add cinnamon or other spices to the jam. Any recipe indicated in this article helps to make the most delicious jam. In winter, it replenishes vitamin deficiencies and protects against viral diseases. Therefore, prepare several jars.

Nowadays, in the supermarket at any time you can buy any fruit, there was a harvest for them... Therefore, our compatriots try to take advantage of the benefits offered and diversify their diet. Jam can now be made not only from cherries, currants, apples, raspberries, gooseberries, blueberries, blueberries, cloudberries and other local fruits, but also from other gifts of nature. So today we’ll talk about how to make quince jam at home, in slices. This question probably arose among housewives who were puzzled by the large harvest of these fruits or lovers of culinary experiments. It is worth saying that quince jam is a fragrant delicacy with great taste besides, it's beautiful amber color.

Quince in its raw form can be quite harsh, which requires heat treatment of this fruit together with granulated sugar, as a result we get fragrant jam, but before you learn in detail how to prepare it, it’s worth saying a few words about the benefits of this fruit.

Quince fruits are rich in pectin; this substance is a kind of cleanser for the body, as it binds toxic substances. In addition, this fruit helps improve the digestive process, strengthens the stomach, and also lowers cholesterol. Japanese researchers even use this fruit in the fight against peptic ulcer, and also recommend using it to normalize weight, that is, for obesity.

Quince contains quite a lot of antioxidants, which help prolong the body’s youth and also help fight stressful situations. In addition, it contains potassium and other useful components. But let's get back to making jam in slices.

Recipe for quince jam in slices

To make quince jam at home you will need the following components:

Fresh quince – 1 kilogram;
Water;
Granulated sugar – 1 kilogram
Citric acid – a pinch, optional.

It is necessary to prepare a container where the quince delicacy will be prepared; for this you can use an enamel pan or a deep bowl. A kilogram of prepared fruit for jam should be washed well and wiped dry with a towel.

Then you need to cut the quince into four parts with a sharp knife and remove the core with seeds; it is worth noting that you will have to cut it with some effort, since the fruits are usually quite hard. Next, cut each quarter into three or five equal slices so that they do not exceed five or seven millimeters.

Place the elongated slices of quince into a prepared container and fill it with water so that the entire quince is covered. We put the container on the stove and quickly bring it to a boil, after which we reduce the heat and continue to cook the fruit over low heat for fifteen minutes, after this heat treatment it will be quite soft.

After 15 minutes, it is recommended to use a slotted spoon to remove the quince slices into another container, and leave the broth, it will be needed later. Then pour a kilogram of granulated sugar into another container and add 200 milliliters of broth, then turn on the heat on the stove and cook the syrup, stirring it. After some time, the sugar will begin to melt and dissolve.

The readiness of the syrup is checked as follows: a drop of syrup is placed on a plate, and it should not spread, but remain in the shape of a so-called hemisphere, which will indicate its preparation.

Next, put the boiled quince into the prepared syrup, mix carefully so as not to break the slices, then bring our aromatic jam to a boil, and then reduce the heat to gas stove and cook the delicacy for forty minutes, making sure to stir with a long-handled wooden spatula to prevent the quince jam from burning.

During the forty-minute boil, a foam will certainly form on the jam, which is recommended to be carefully removed if you plan to store the delicacy for a long time. It is more convenient to remove it with a long spoon, but you should not throw it away, just place it in a container, and then you can use it.

After forty minutes, the jam should acquire a beautiful honey-amber color, of course, unless it is burnt, in which case the delicacy will acquire a brown tint and also lose its aromatic original qualities, accordingly, it is recommended to carefully monitor so that the quince delicacy does not burn.

About five minutes before the end of cooking the jam, if desired, you can use a little citric acid, literally a pinch, which will add a pleasant sourness to this sweet delicacy.

Before turning off the stove, it is important to check the readiness of the quince jam, as described earlier in preparing the syrup. If the treat is ready, you need to place it on glass jars, which are important to sterilize; this can be done by washing the containers baking soda, then they are calcined in the oven or heated over steam.

There is no need to roll up the cans, you can use screw caps, it is important to pay attention that they are not rusty from the inside; it is better to purchase new ones. After which the jars are closed and turned upside down. After which it is recommended to cover the containers with a warm blanket and let them cool overnight.

The next day, the jars can be put away for storage; of course, it is better to place them in cool conditions; if this is a city apartment, you will have to use the refrigerator or take them out to the loggia until there is frost. In addition, you can take them to a vegetable pit or to a cellar at the dacha.

Conclusion

I told you how to make quince jam in slices. It is good to use it as independent dish, in addition, it is suitable as a filling for any confectionery, which housewives often treat their households to. Delicious jam Quince slices can be easily prepared at home, and you can provide for your family aromatic delicacy for the entire coming winter.