Dishes from quince except for jam. Quince jam - recipes for an amazing autumn treat

quince in fresh hard and sour, and not to the taste of many. But after cooking, it acquires an amazing aroma, softness and sweetness. In addition, this fruit is extremely important for human body. Useful substances that are stored in its composition improve digestion and metabolism. In the arsenal of every housewife there is the most delicious recipe for quince jam.

Quince jam: all the secrets of cooking

The beautiful transparent color of the syrup and the softness of the fruit - this is what should happen as a result of boiling quince. For everything to work out correctly, you should follow a few simple rules.

Techniques for preparing delicious treats:

1. Use only ripe and juicy fruits. They will give more juice for syrup. If the quince is dry, then add a little more water.
2. The middle is cleaned, and the pulp, together with the peel, is cut into slices or cubes. The crust of each fruit contains essential oils, it is they who will add flavor to the jam.
3. The fruit is covered with fluff, which must be cleaned before cooking with a clean sponge.
4. Adding cinnamon or vanilla to the recipe will improve taste qualities.
5. Quince fruits are very hard and it will be difficult to cut them, so you first need to pour boiling water over them.
6. If additional fruits are indicated in the ingredients, the cooking process must begin with the main product so that it has time to become soft.
7. For the preparation of quince jam, a container with thick walls is used. The fruit should always be stirred during cooking, otherwise it may burn and then the transparent and beautiful color of the syrup will not turn out.

Important! If sweetness is prepared for winter conservation, then it should be borne in mind that from 1 kg of peeled slices, approximately 1 half-liter jar of jam will be obtained.

The most delicious quince jam recipe

The most delicious is the jam that combines lemon and quince. As a result, the delicacy is sweet and sour with a subtle citrus aroma. This cooking method will pleasantly surprise you with its texture, taste and rich color.

Ingredients:

• quince (medium size) - 5 pcs.;
• lemon - 1 pc.;
• water - 1 tbsp.;
• sugar - 1.2 kg.

1. Rinse the main ingredient and remove the core. cut into large slices- 1 cm wide.
2. Fill with water and put on fire. When it boils, add half the sugar and mix well. Cook for 20 minutes.
3. Chop the lemon into cubes, add to the fruit hot mass. Add the remaining sugar and bring back to a boil. Leave to languish for 30 minutes.
4. By the end of cooking, the syrup will begin to thicken, and the quince slices will become transparent.

Attention! Instead of lemon, you can add freshly squeezed citrus juice.

Everyone will love this recipe for the most delicious quince jam. The treat is sweet and sour. It can be served with tea or used to prepare various desserts.

Video with the recipe for the most delicious quince jam recipe:

Easy Syrup Recipe

To prepare delicious treat from fragrant yellow fruit according to this recipe, you need to purchase only a few ingredients and set aside a little time. Can only be used for jam ripe fruits. Overripe and green will not work.

Ingredients:

• quince - 2 kg;
• boiling water - 200 ml;
• sugar - 2.5 kg.

1. Under running water wash the fruits, peel. Do not discard the peel.
2. Divide into quarters and clean out the core (do not discard).
3. Cut into thin (1-2 mm) slices.
4. Cleanings and bones pour boiling water, put on fire and cook for half an hour. The result is the base for the syrup.
5. After the allotted time, strain and add half the sugar to the broth.
6. pour hot fragrant syrup quince slices and cook for 15 minutes. Then let it cool down and put it back on slow fire for a quarter of an hour.
7. Pour out the sugar that remains and simmer for another 15-20 minutes.

The recipe for delicious quince jam is simple and easy to prepare. Sweetness can be served to the table immediately after cooling, or you can still roll it into jars hot.

Delicious quince jam with nuts

An original recipe that lovers will love walnuts. The sweetness is thick, with rich amber color And pleasant aroma.

• walnut kernels - 2 cups;
• quince - 2 kg;
• water - 300-400 ml;
• vanilla - 10 g;
• sugar - 2 kg.

Step by step preparation of jam:

1. Peel the fruit from the peel and core. Cut into slices and put in a thick-walled pan.
2. Pour the cleanings and cut out cores with water, cook for 30 minutes. Strain. The result is a rich syrup for jam.
3. Pour the chopped fruits, put on fire and boil for 10 minutes. Drain the liquid, add sugar to it and bring to a boil. Add to the fruit mass and let stand for 6-8 hours.
4. After the time has elapsed, put the pan on the stove, add chopped large pieces nuts, vanilla and cook for 45 minutes. Stir occasionally.

Delicious jam according to this recipe is ready. You can roll it up in sterilized jars or let it cool and start tasting.

Quince mix with pumpkin and apples

Quince is called the "golden apple", because according to appearance and the color of these fruits are very similar. Their combination in jam will come in handy. But it will add special piquancy sweet vegetable- pumpkin.

Ingredients for this recipe:

• quince - 2.5 kg;
• apples (winter varieties) - 400 g;
• pumpkin - 400 g;
• sugar (brown) - 2 kg;
• water - 400 ml.

Step by step cooking delicious jam:

1. The first step is to prepare vegetables and fruits. To do this, peel them and remove the seeds. If desired, the peel can be left on the apples and quince.
2. Cut into slices or small cubes (optional). The consistency will be different. In the second case, it will be almost a homogeneous mass.
3. Quince put in a container, pour water and boil for 20 minutes. Add apples, pumpkin and cover with sugar. Boil for 5-6 minutes in 3 doses with breaks for cooling at 5 hours.

Only in this way of cooking can you get tasty and fragrant jam from quince. Fruit slices will become transparent, and the syrup will become rich red. In addition, with this technology, everything will be preserved in jam. useful material and vitamins.

The original recipe for quince and orange jam

Addendum citrus fruit will complement the jam with a pleasant aroma and amber color.

Ingredients:

• quince slices - 2 kg;
• medium orange - 1 pc.;
• sugar - 2 kg;
• water - 400 ml.

Step by step cooking delicious jam:

1. Boil the main ingredient for 20 minutes. Drain the syrup, add half the sugar to it and bring to a boil.
2. Pour boiled quince with the resulting syrup. Leave for 6-8 hours.
3. After the time has passed, combine the fruit mass with a diced orange.
4. Put on the stove and cook for about 30-35 minutes.

The jam for this recipe is ready. It can be served to the table after complete cooling. At low temperatures(in the refrigerator) the sweetness will thicken well and can be easily spread on cookies or bread.

A simple recipe for a slow cooker

You can use your favorite recipe for making quince jam, having a slow cooker in your arsenal. Sweet preparation it will turn out to be no less tasty and fragrant. Ingredients:

• quince fruits - 2.5 kg;
• water (hot) - 200 ml;
• sugar - 2 kg;
• citric acid - a pinch.

Step by step preparation of jam:

1. Wash the fruit, clean the plaque with a sponge and cut into small cubes.
2. Put in a multicooker bowl, pour water and cover with sugar. Add citric acid.
3. Close the lid and turn on the "Extinguishing" mode for 60 minutes. So that the jam does not burn, it is still recommended to open the slow cooker once every 15 minutes and stir with a silicone spoon.
4. At the end of cooking, the device will notify you with a signal that the delicacy is ready. so sweet and delicious preparation you can immediately decompose into small sterilized jars and close for the winter, or you can let it cool and serve with tea.

How much can be stored

Important! If we talk about winter preservation, then in this case, quince jam can stand in the basement for more than 2-3 years.

Conclusion

The most delicious quince jam recipe is selected individually. Someone will like a fruit and vegetable mix, and someone will be pleased with the combination with walnuts.

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In any jam recipe, quince transforms from a tart hard fruit into a delicate amber delicacy with a divine aroma!

Wild quince is widely distributed in Asia, the Caucasus, and in many southern regions of Europe. Cultivated this amazing fruit in most countries of the world. Connoisseurs say that the taste of quince after heat treatment becomes much brighter and more pleasant than fresh fruit, so even residents of those regions where given fruit occurs less frequently. Indeed, from a beautiful dessert amber color with unusual with nothing incomparable taste characteristics it's just impossible to get away.

Quince jam is considered the most fragrant preparation for the winter. Quince crusts provide such a chic aroma to this delicacy, from which it is recommended to cook syrup. They say about this jam that it is as tasty as it is healthy. Fruit dessert is used:

• with vitamin deficiency;
• to get rid of depression;
• as folk remedies from stress, overstrain;
• to improve digestion;
• to get rid of ailments of the liver, stomach;
• with colds;
• if necessary, lower cholesterol;
• for the treatment of stomach ulcers.

7 recipes for making quince jam

Recipe 1. Quince jam slices

Ingredients: 1060 g of quince, 1060 g of sugar, 520 ml of water, 11 g of citric acid.

We wash the quince well, cleaning off fluff from the skin in the process. We grind it in portions: first we cut two or three fruits in half, take out the seeds. Cut each half into 3-4 slices. We warm the water, pour half the amount indicated in the recipe citric acid. We are immersing quince slices into boiling water. After a minute, without boiling the fruit, take them out. Transfer to a bowl for making jam, add about 150 g of sugar and 2 g of citric acid. Similarly, grind and blanch the rest of the quince in turn. We put each portion in a bowl with already candied slices and fall asleep with the same amount of sugar and acid. Cover with a towel on top, stand for 11 hours. The water remaining from blanching is placed in the refrigerator. We warm the quince with the released juice. If the fruits are dry, and the juice is not formed, we prepare the syrup: in 120 ml of broth, where the quince was blanched, pour 120 g of sugar. Boil until it dissolves, pour fruit. Slowly warm the fruit in juice or syrup, gently stirring. After boiling, sprinkle the rest of the sugar. Boil 10 minutes. Refrigerate, covering the container with a towel, for a couple of hours. The second, third and fourth stages of cooking are also carried out for 10 minutes with similar cooling periods. After the last approach, immediately pour the thickened jam into a prepared, dried container. Roll up.

Recipe 2. honey jam from Japanese quince cinnamon

Ingredients: 960 g peeled Japanese quince, 1450 g honey, 390 ml water, 2 g cinnamon.

We wash the quince, clean it from the skin, seeds. We cut into identical slices with a maximum thickness of about 15 mm. Immerse chopped quince into boiling water. We cook 10 minutes. We decant the broth into a wide container, in which we will cook the jam. Sprinkle cinnamon into it, add honey. With constant heating and stirring, dissolve the honey. Transfer the quince slices to the syrup. Boil until thickened. Place in sterile glass container. We keep cold.

Recipe 3. Quince jam in a slow cooker

Ingredients: 1100 g quince, 880 g sugar.

We wash the quince under running water, carefully erasing all the fluff. We cut into thin slices, with a thickness in their widest part of about 10 mm. In the process, we take out the seeds. In a non-metallic container, lay out chopped quince in layers, pouring each equal amount sugar so that it is enough for the entire fruit mass. Cover, leave to infuse for 48 hours. Shake the container with candied quince several times. We transfer the contents into the bowl from the multicooker. The released juice should cover the fruit slices. If it stands out a little, add a little water. We select the "Extinguishing" mode, the time is half an hour. We do not cover with a lid. At the end of the regime, we take out the bowl, stand until it cools completely. Then cook in the "Extinguishing" mode for 15 minutes. Cool down again. We repeat the procedure of similar cooking with intervals for cooling another 2-3 times. When the dessert thickens, lay out in a pre-prepared container.

Recipe 4. Quince jam with nuts

Ingredients: 1550 g quince, 1280 g sugar, 700 ml water, 60 g peeled walnuts.

My quince. We clean the skin, take out the core with seeds. We cut the fruit pulp into small pieces of arbitrary shape, which we put in a thick-bottomed pan used for cooking jam. We put the cleanings in another pan, add water. Warm up and boil for about 20 minutes. The resulting broth is decanted into a container with quince. Boil fruit for 9 minutes. Drain the liquid into a clean saucepan. Sprinkle sugar on it, dissolve it when heated. Pour boiling syrup to the quince. We insist, covered with a towel, 12 hours. Cut the shelled nuts into small pieces. We warm up the fruit mass. We add nuts. Cook, stirring occasionally, for about 45 minutes - until a dark honey color appears. We pack in jars, which, after hermetic corking, are turned upside down until completely cooled.

Recipe 5. Quince jam with ginger

Ingredients: 685 g peeled quince, 210 ml water, 510 g sugar, 8 g ginger root, 1 lemon for zest.

We wash the quince, clean it from the skin and core. We chop finely. Place in a saucepan, add water. Boil, covered with a lid, for about 20 minutes. We wash the lemon thoroughly, wash the zest, trying to take only the yellow part of it. We clean the ginger, rub it finely. We turn the softened quince into puree with a blender or using a fine sieve. Sprinkle all other ingredients - sugar, zest, ginger. Knead the mass while heating. Boil slowly for about an hour, stirring occasionally. Pour into prepared clean and dry jars.

Recipe 6. Quince jam with raisins and apples

Ingredients: 680 g quince, 680 g apples (preferably sweet variety), 115 g white sugar, 115 g brown sugar, 120 ml water, 120 g raisins, 2 g cinnamon.

We wash the fruits, removing the fluff from the surface of the quince. Peel the apples. Quince and apples are cut, taking out the core. We cut so that the pieces of apples are twice as large as quince. Wash raisins thoroughly. We put quince in a thick-bottomed vessel, add water. Boil for 7 minutes. falling asleep white sugar sand, apples, raisins, cinnamon. Boil slowly for about 45 minutes until thickened. Mix during the process. We sprinkle Brown sugar, boil for 10 minutes. Pour the jam into sterile jars. We cover them and send them to the oven for 12 minutes at 120 degrees. Seal and turn upside down. Cool slowly, wrapped in a blanket.

Recipe 7. Quince jam with citrus

Ingredients: 970 g quince, 130 g lemon, 970 g sugar, 190 g orange for zest, 190 ml water.

We wash the fruits. We remove fluff from quince. Peel off citrus fruits yellow color in the form of thin stripes. We clean the quince from the core, cut into cubes. Pour into boiling water. Boil for about 20 minutes until softened. Sprinkle zest, sugar. We heat until the latter dissolves with stirring. Squeeze into the fruit mass lemon juice. Boil, stirring regularly, until thick. We transfer the thickened quince jam into pre-sterilized glass jars. Roll up.

Quince jam, with correct workpiece, will delight you in cold weather with its bright taste and aroma. There are many recipe options that will help prepare this winter. cooking masterpiece. The basic rules for cooking this dessert are as follows:

1. Almost any quince is suitable for jam - juicy and not very, large and small, hard, tart or sweet. However, when using drier fruits, it will be necessary to add a little water or syrup during cooking. Juicy quince will give enough juice when infused with sugar.
2. Quince for jam can be peeled or left unpeeled. In the latter case, you need to thoroughly wash off all the fluff from its surface.
3. If the skin is removed from the quince, it is used in the preparation of syrup: it is boiled in water, then the broth is filtered and sugar is sprinkled. Quince peels contain many essential oils, thanks to which the jam turns out to be unusually fragrant.
4. Sometimes the bones, peeled from the seed pods, are added to the dish at the end of cooking. They give interesting flavor notes, but this type of preparation for the winter should not be stored for a long time.
5. Before the main cooking, chopped quince is blanched to soften. IN mono recipes, where the main component is one quince, this process can be skipped. When combining quince with more tender fruits- apples, pears, it is boiled before adding other ingredients.

Will give tasters a lot of pleasant moments, becoming unusual, amazing tasty addition for tea or filling for home baking. To make an already unsurpassed dessert play in a new way, it can be prepared with the addition of fruits, spices, dried fruits, citrus zest. One of the amazing features of quince jam is that this product, which is not particularly remarkable in appearance, gives an appetizing rich honey color when cooked. This delicacy will not go unnoticed at any feast, it will impress with its taste and pronounced quince aroma.

Quince jam will keep the taste of this fruit for the whole winter. Many housewives do not home preservation because they unfairly consider this process long and tedious. In fact, to make delicious jam, you need only the most simple components, the main of which will be quince. It is worth choosing it depending on how it will be prepared. If it should remain in pieces in jam, fit hard varieties. From soft fruits, you can cook jam with the addition of various ingredients.

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

The easiest recipe for quince jam

One of the most delicious recipes for quince jam is to cook it in slices in sugar syrup. For him, you need quince and sugar in a 1: 1 ratio. You can add more or less sugar - with an increase in its concentration, the jam will not only be sweeter, but also thicker:

This recipe will keep the taste and texture of quince slices in winter period. Jam should be rolled into pre-prepared sterile jars. You can store them at room temperature, in a place where they do not fall Sun rays. Open jars cover plastic lids and placed in the refrigerator.

quince jam

There are several ways to cook quince jam. The recipe for slices retains all the taste and texture of fruit, but there is also an option to cook jam. Quince in this case is pureed, and ready dessert convenient to add to winter baking as a filling. For 1 kg of quince, they 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 rubbed on a grater. This puree should be simply poured with water and boiled over low heat. About 10 minutes after the start of the boil, sugar is added to the pan and the jam continues to cook. This method will be convenient if you cook a small amount of jam. Grinding a few kilograms of quince on a grater can drag on for a whole day.

During the preparation of quince jam, you can adjust its color. If you use only the main ingredients, it will turn out to be a rich red hue, and when citric acid is added, the pulp of the fruit will remain yellow.

Quince-lemon jam with nuts

Traditional recipes can be supplemented unusual ingredients. Quince jam with lemon is an original combination of 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 chopped walnuts and 7 glasses of water:

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

Video recipe for quince marmalade

Step-by-step quince jam recipes with pictures can be found in in large numbers. By itself, this fruit has tart taste, so it is not eaten fresh. From it comes delicious preservation: preserves, jam, marmalade. It is also baked in the oven with honey and cinnamon and even added to meat dishes. Quince jam has rich taste and aroma. It is not sugary-sweet, with a slight sourness. It can be served with toast or pancakes, as well as added to winter pies and cakes.

It has a bright rich taste and carries great benefit for the human body. It saves all valuable substances fruits that start the processes of metabolism, digestion, strengthen defensive forces organism. Any fruits are allowed for processing - 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 jam.

Quince is a tough fruit that pure form tasteless and almost never eaten. To soften them, boil them and leave to brew in syrup. Fruits that are too hard can be blanched first, especially if vegetables and fruits are also used during cooking. Fruits for jam are usually cut into small pieces, but large enough slices can also be made.

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

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

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

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

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

The benefits of quince

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

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

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

Features of cooking delicious treats

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

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

1. You can use dry fruits for jam, but add more water or syrup during cooking.
2. Juicy fruits give maximum juice when infused with sugar.
3. You don't need to remove the peel - in this case, rinse it thoroughly to remove fluff. There are a lot of essential oils in quince crusts, which make the finished dessert as fragrant as possible.
4. Slices are usually used pitted. You can try to leave the seeds to experiment with flavors, but in this case, the jam cannot be stored for a long time.
5. Before cooking, the quince is washed, finely chopped and blanched. If you plan to use a monoprescription (without additional ingredients), you can skip this part.
6. Combining quince with tender fruits (pears, apples), it is recommended to cook it first, otherwise it simply will not have time to become soft.

Consider the most delicious recipes quince jam, so you can choose "your".

Classic

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

The procedure is as follows.

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

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

with apples

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

The main points are these.

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

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

With lemon

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

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

Nut jam

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

1. Quince pulp is prepared and covered with sugar (take them per kilogram) until the juice is released.
2. The mass is boiled on fire for 10 minutes.
3. Roast the nuts in a frying pan without oil or roast them in the oven, chop them, add them to the jam and cook for another 10 minutes.

with pumpkin

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

Amber jam is, in fact, 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, cut the flesh. Add 800 ml of water, put on fire and cook for 20 minutes until the fruits soften. For 3 cups of water you need 800 g of sugar.

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

Secret amber dessert- high in sugar multiple boils and infusion of fruits in syrup.

with rosemary

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

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

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

Cool and pour into jars.

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

1. Pour boiling water over chopped fruit slices in preparation for making jam. If you do this before filling with sugar, there will be more juice.
2. Spices improve the taste of sweet jam. The main ones are turmeric, vanillin, cinnamon, but it is not forbidden to experiment. The main thing is not to overdo it - spices should be moderate, and not excessive.
3. An interesting combination of quince is obtained with flax seeds, sesame seeds, poppy seeds, citrus peel. Can you do a few different jars to compare results and find the perfect recipe.
4. 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 away in a cool dark place.

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

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

Conclusion

Now you know how to make quince jam, and you can delight your family with delicious useful blanks. You can watch a video that details the steps for creating syrup, preparing fruits with and without peel.

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

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

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

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