How to properly cook thick quince jam. Quince jam in slices. Quince: recipes for the winter. Citrus flavor with oranges

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, other vitamins and microelements, which remain after heat treatment, this fruit helps strengthen the immune system and overcome anemia. In addition, quince jam has antipyretic properties, which makes it a valuable assistant in the treatment of colds. It looks appetizing, has a pleasant honey hue, and a sweet and sour taste. Of course, if prepared correctly.

Technology for preparing quince jam

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

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

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

Recipe for the occasion::

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

Cooking method (second option):

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

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

Quince jam in the microwave

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

Cooking method:

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

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

Quince jam with lemon and nuts

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

Cooking method:

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

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

Quince jam with cinnamon

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

Cooking method:

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

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

Quince and apple jam

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

Cooking method:

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

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

Quince and pumpkin jam

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

Cooking method:

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

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

Quince jam with orange

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

Cooking method:

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

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

Ginger quince jam (anti-cold)

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

Cooking method:

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

Jam not only has an indescribable aroma and leaves a pleasant aftertaste, but also improves immunity, 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.

Product Matrix: 🥄

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 of quince jam appears.

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. Quince fruits are thoroughly washed, peeled and seeds removed, and cut into slices.

Place the prepared fruits in an 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. Cook the jam over low heat until the syrup thickens; when hot, place it in prepared glass jars and roll it up.

"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 switching off, the mass must be cooled and the process repeated again, but set the simmering 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.

It has a bright, rich taste and is of great benefit to the human body. It preserves all the valuable substances of the fruit, which trigger metabolic processes, digestion, and strengthen the body’s defenses. Any fruit can be processed – tart, sour, sweet, large and small. The main ingredients are 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 - The best way consumption of fruits, since after heat treatment they acquire a pleasant, bright taste, much more interesting than small fresh apples.

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

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

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

Benefits of quince

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

But fruit dessert is not only tasty - it has invaluable health benefits:

allows you to forget about vitamin deficiency;
treats depression;
relieves tension and stress;
improves digestion;
helps in the treatment of chronic diseases of the gastrointestinal tract and 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. Quince crusts contain a lot of essential oils, which make the finished dessert as fragrant as possible.
The slices are usually used without seeds. You can try leaving the seeds to experiment with flavors, but in this case the jam cannot be stored for a long time.
Before cooking, the quince is washed, finely chopped and blanched. If you plan to use a mono recipe (no additional ingredients), this moment you can skip it.
When combining quince with delicate fruits (pears, apples), it is recommended to cook it first, otherwise it simply will not have time to become soft.

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

Classic

The simplest and 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 kilogram of granulated sugar. It is advisable to add granulated sugar gradually - this way it will dissolve better.
When the mixture boils, keep it on the fire for another 5 minutes.
Leave the mixture to brew overnight and digest the jam again in the morning.

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

With apples

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

The main points are as follows.

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

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

With lemon

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

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

Nut jam

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

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

With pumpkin

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

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

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

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

With rosemary

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

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

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

Cool and pour into jars.

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

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

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

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

Conclusion

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

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

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

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

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

Quince is a fragrant fruit that belongs to the genus of woody plants. The fruit contains many vitamins, minerals, organic acids and pectins, which indicates its extreme benefits for the body. Due to its astringent taste, the fruit is rarely consumed fresh, so it’s better to make jam from it. There are many different recipes for delicious jam from quince.

Composition and benefits of quince

Quince is called the “golden fruit” not only for its bright yellow peel, but also for beneficial features. It’s not for nothing that it has been grown for more than 4 thousand years. Asia is the birthplace of the culture, but over time it has spread almost throughout the world.

The fruit contains a lot useful substances, among which the most valuable is pectin, contained in large quantities. The substance helps cleanse the body of harmful toxins, which makes quince useful for people working in hazardous industries. In addition, pectin is a natural thickener, this is especially noticeable in quince jam. It turns out jelly-like, and the pieces of fruit in it look like marmalade. It is worth noting that “marmalade” is based on the roots of the Galician word marmelo - “quince”.

Fruits are a storehouse of useful acids, vitamins and minerals. They contain large quantities of vitamins A, C and group B, potassium, magnesium, phosphorus. And also tartronic acid, which promotes the absorption of fats, which is important for those who are watching their weight. Copper and iron are presented in an easily digestible form. Due to this, the level of hemoglobin in the blood increases.

The quince peel contains essential oils, which are the strongest natural antioxidants. Therefore, even its aroma can improve your mood.

Simple dessert recipes

Quince jam has an amazing honey hue, a sweet-sour taste and an appetizing appearance. There are many recipes, but quince-based jam with the addition of other products is especially popular among housewives. For example, ginger, lemon, nuts, oranges.

Classic way

The classic version of quince jam goes well with flour products, but is also suitable as a filling for pies. Step-by-step recipe for quince jam:

quince and sugar - 1 kg each;
water - 250 ml;
citric acid - 0.5 teaspoon.

The fruits are peeled, seeds and all defects. Cut into small pieces, put in a pan, pour in a glass hot water and add citric acid. Blanch for 5-7 minutes, then remove the quince slices using a colander and allow them to dry.

At this time, prepare the syrup. Sugar is added to the water where the fruit was located. Blanched pieces are placed in boiling syrup and cooked for about 5 minutes. Remove from heat and cover. Leave for 8-10 hours. And cook again for 5 minutes. This process is repeated after 6-10 hours (cooking time is increased to 15 minutes). The hot product must be poured into sterilized jars, closed with lids and turned over.

With fragrant lemon

Making quince jam with lemon is also easy. You will need 1 small lemon and all the same ingredients that are indicated in the classic recipe.

The fruits are washed and wiped dry, cut in half and the pit and core are removed. Each half is cut into small slices and placed in the prepared pan. Sprinkle sugar on top and leave it for several hours. During this time, the fruit will “give” juice. If little juice comes out, you can add 1 glass of water. Then put on fire and cook for another 10-12 minutes. Remove from heat and cool. This procedure is carried out 3-4 times. The result should be jam of a pleasant red color with transparent slices of fruit.

Before the last cooking period, add sliced lemon. Boil again for 5-10 minutes and place in sterilized jars, turn upside down and wrap, leave for a day until completely cooled.

With spicy cinnamon

Spice lovers will certainly be pleased with quince jam with cinnamon, and this delicacy is very easy to prepare. Main components:

quince - 1 kg;
water - 500 ml;
sugar - 700 g;
lemon juice - 30 ml;
cinnamon - ½ teaspoon.

The quince is washed, cut and the core and pit are removed. The fruits are cut into thin slices, placed in a pan and immediately sprinkled with 20 ml lemon juice. Add water and cook for 15 minutes.

Then add cinnamon, the remaining juice and sugar. Boil for another 20 minutes. The finished jam is placed in jars and closed with lids in any way.

With walnuts

Properly cooked nut jam with quince has a rich taste and amazing tartness. Main ingredients:

quince and sugar - 2 kg each;
water - 1 liter;
walnuts (shelled) - 2 cups.

The quince is prepared and cut into slices, placed in a container and filled with water. Boil for about 10 minutes. Then the water is drained and syrup prepared from 500 ml of water and 1 g of sugar is added. After 3 hours, sprinkle with the remaining sugar and boil for another 5 minutes. Then remove from heat and leave to cool for 6 hours. The whole procedure is repeated, but crushed walnuts are added at the end. Cook for another 5 minutes and place hot in containers.

Subtleties of making jam

Making quince jam is a simple process., but if you don’t follow the technology, it will be opaque and ugly in appearance. Pieces of the fruit will remain hard or become a shapeless mushy mass. Therefore, it is necessary to adhere to some rules when preparing jam:

Following all these subtleties of preparation will allow you to make healthy quince jam for the winter, which is sure to become a favorite delicacy of all family members.

Quince jam will preserve the taste of this fruit throughout the winter. Many housewives do not engage in home canning because they unfairly consider this process long and tedious. In fact, to make delicious jam you only need the most simple components, the main one of which will be quince. You should choose it depending on how it will be prepared. If it should remain in pieces in the jam, hard varieties are suitable. From soft fruits you can make jam with the addition of various ingredients.

Quince jam has an unusual taste with a slight sourness, and when fresh the fruit may seem too tart.

The simplest quince jam recipe

One of the most delicious recipes for quince jam is to prepare it in slices. sugar syrup. It will require quince and sugar in a 1:1 ratio. You can add more or less sugar - as its concentration increases, the jam will not only be sweeter, but also thicker:

This recipe will preserve the taste and texture of quince slices in winter period. Jam should be rolled into pre-prepared sterile jars. They can be stored at room temperature, in a place where they don’t go Sun rays. Open cans are covered plastic lids and placed in the refrigerator.

Quince jam

There are several ways to make quince jam. The recipe in slices retains all the taste and texture of the fruit, but there is also an option to make jam. In this case, the quince is pureed, and the finished dessert can be conveniently added to winter baking as a filling. For 1 kg of quince you usually take 1 kg of sugar and a couple of glasses of water:

There is another option for making quince jam, which some housewives consider simpler. At the first stage, the quince pulp is not cut into slices, but grated. This puree just needs to be poured with water and simmered over low heat. About 10 minutes after the start of boiling, add sugar to the pan and continue preparing the jam. This method will be convenient if you cook a small amount of jam. Grating several kilograms of quince can take a whole day.

When preparing quince jam, you can adjust its color. If you use only the main ingredients, it will turn out to be a rich red hue, but if you add citric acid, the fruit pulp will remain yellow.

Quince-lemon jam with nuts

Traditional recipes can be supplemented with unusual ingredients. Quince jam with lemon is original combination flavors that complement each other. For 3 kg of quince you need to take the same amount of sugar, as well as 1 lemon, a glass of crushed walnuts and 7 glasses of water:

Many housewives add the seeds of this fruit to quince jam. When peeling fruits, they are saved and then added to the boiling mass at the last stages of cooking.

Video recipe for making quince marmalade

Step-by-step recipes for quince jam with pictures can be found in large quantities. This fruit itself has a tart taste, so it is not eaten fresh. It makes delicious preserves: preserves, jam, marmalade. It is also baked in the oven with honey and cinnamon and even added to meat dishes. Quince jam has a rich taste and aroma. It is not cloyingly sweet, with a slight sourness. You can serve it with toast or pancakes, and also add it to winter pies and cakes.