How to cook quince jam in detail. Japanese quince jam for the winter - the most delicious recipe

Here is a quince native to Turkey, it seems. Large, yellow and dryish. Quince, in principle, does not contain much juice, but this one brought is even drier than the seasonal one. How to deal with this, I will write below)
Let's figure out how to cook quince jam with slices. My ivy.

Now about cleaning quince. This is entirely up to you, depending on which slices you want to get in the finished jam. If you want wedges that hold their shape and a separately clear syrup, then I recommend not peeling. Especially if the skin is thin.
First we need to prepare the quince for making jam. The preparation process includes: 1) blanching slices. After blanching, quince absorbs the syrup better and more evenly, releases juice better, and the time for making jam can be reduced. 2) Backfilling with sugar at night so that the juice stands out.
Let's start with blanching, which is best done gradually, 2-3 quince at a time, so as not to darken.
Cut the quince into slices (no need to grind, a thickness of 5-7 mm is quite normal). Do not discard the core with bones.

Boil 1 liter of water (no more) and throw quince slices into it over high heat. Attention! No need to cook for a long time, as it boils, wait 2 minutes and take it out with a slotted spoon.

Immediately take the dishes in which you will cook the jam. Put the pieces in there.
Save the water after blanching!

Sprinkle quince jam with sugar and a pinch of citric acid, the recipe of which I offer you. It is not necessary to fill in all the granulated sugar at once, it is enough to use about half a glass for each portion of the prepared slices.
So we repeat with all the quince. I had 5 pieces, I did it in 3 stages. Cover and leave overnight.

Remember, I asked you not to throw out the core of the quince? Put it in the refrigerator, it will come in handy tomorrow. In addition, quince pits are a folk remedy used for coughs.

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

In the water that remained after blanching the slices (did you save it?), Throw the cores of quince. Bring to a boil and cook for 10 minutes.

Then strain, pour off 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 out for jam, as much as you took syrup and put on fire

Boil to dissolve sugar.

And pour the resulting syrup into the quince. We proceed to the 1st stage of cooking jam: put the quince on a small fire.

The photo shows how much juice came out with the syrup. We need a small fire at the first stage of cooking because the quince heats up slowly, releasing 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 it took about 1.5 cups for filling and half a cup for syrup, and we fall asleep the rest.

And we stir.

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

The 1st stage is over, cover the quince with a newspaper or clean paper so that the steam is absorbed and set to cool. I left until the evening.

The quince (or Japanese apple) growing in gardens and vegetable gardens has a sour taste, so there is no point in eating it fresh. More delicious are quince blanks, which acquire a pleasant aroma and exquisite taste. The benefits of quince in jam or jam are invaluable - it kills viruses, heals the gastrointestinal tract and strengthens the nervous system.

How to make quince jam

Due to the fact that raw quince is dry, hard, astringent and with a sour taste, it is worth thermally processing it - making jam, jam or marmalade in combination with citrus fruits or apples. The calorie content of jam or puree is average - no more than 300 kcal per 100 grams, so you can safely enjoy it in a small amount even if you are losing weight and watching your figure. The useful properties of the Japanese apple cannot be overestimated: it strengthens the nervous system, normalizes the functioning of the gastrointestinal tract and liver.

Preparation of quince jamstarts with the selection of components. The fruits should be chosen the most ripe, let them lie down a bit for softness and juiciness. It is better to take the average size of berries, choosing tart or sweet varieties. When buying or picking dry fruits, you will have to add water or sugar syrup, and juicy sweet berries will not need this - only granulated sugar is required.

Before processing, the quince is peeled from the skin or fluff from its surface, cut into slices. Be sure to remove the bones, because they contain the poisonous substance amygdalin. Bones can be used in jam, but only if the seed pods are removed from them - this way they give the delicacy interesting flavor notes, but reduce the shelf life. When removing the skins from the fruits, the latter goes to boil the syrup - it is poured with water, boiled, the broth is filtered and mixed with sugar.

The quince itself is blanched before being placed in sugar syrup to make it softer. If only this type is cooked, then blanching is skipped, and when combining quince with apples or pears, it is required. To prevent the peel from turning black, the fruits without the skin are stored in a solution of citric acid or sprinkled with lemon juice. How much to cook quince jam in time depends on the chosen recipe - about an hour and a half. Do not cook longer than indicated - the slices become hard candied fruit in syrup.

The main cooking technology is reduced to the following steps:

• boiling hot thick sugar syrup;
• grinding quince through a meat grinder, blender or cutting into slices;
• mixing with syrup and heat treatment, seasoning with lemon juice, orange zest or additional components;
• layout on sterilized jars, twist;
• hot canned food is wrapped in a blanket, placed upside down and stored until completely cooled;
• after that, you can remove the jars to a cool dark place, depending on the recipe, there are different shelf life - from a month to a year.

In a slow cooker

In addition to using the usual basins, you can findrecipe for quince jam in a slow cooker. Thanks to the use of the device, you can make some fragrant treats for the winter. For manufacturing, the fruits are cut into pieces, covered with sugar for three days, and then the resulting slurry is put into a bowl. By setting the stew mode for 40 minutes, they get boiled jam or jam. You can season the jam with lemon juice or vanilla extract, cinnamon, nuts.

In a bread maker

Gets ready even fasterquince jam in a bread machine. For manufacturing, the fruits are cut into pieces, laid out in a mold, sprinkled with sugar. By setting the jam mode, the program will automatically select the cooking time. 20 minutes before the end of cooking, the delicacy is seasoned with lemon juice or orange zest. Many gourmets like to add walnuts, pieces of fresh ginger.

quince jam recipe

The Japanese apple is a wonderful autumn fruit that makes excellent desserts. Someone likes to add such sweetness to meat dishes, for example, to burgers.Preserved quinceeveryone will like it, but it will help beginners and not only a step-by-step recipe. You can make jam from one quince, combining it with lemon or orange, walnuts or cinnamon. For lovers of delicate taste, they will like harvesting quince for the winter in combination with apples, pears or pumpkins. Jam with ginger, vanilla and honey has a fragrant taste.

Quince jam - recipe

• Cooking time: 1 hour.
• Calorie content of the dish: 273 kcal.
• Purpose: for dessert.
• Cuisine: author's.

Quince jamin combination with cinnamon, it reminds of the past hot summer. The fruity-spicy aroma of the delicacy goes well with hot tea, you can eat it as a bite or spread it on white bread or a bun. Preparing jam is easy - the hostess will need less than an hour for the whole quick process. Plus, a few minutes to prepare the products and lay the finished contents in the banks.

Ingredients:

• quince fruits - 1000 g;
• granulated sugar - 0.7 kg;
• water - 400 ml;
• lemon juice - 2 tablespoons;
• cinnamon - 5 g.

Cooking method:

1. Peel the fruits from fluff, cut in half, cut out the core, cut the pulp into slices. Sprinkle with lemon juice, add water, cook for 15 minutes over medium heat, stirring occasionally.
2. Pour sugar with cinnamon, boil for 25 minutes over low heat, stirring constantly.
3. Jam is poured into jars, corked and sent for storage. Keep no longer than two months.

jam

• Cooking time: 2 hours.
• Servings: 10 persons.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to cook quince jam, will teach each cook the following recipe with a photo, which describes in detail the entire manufacturing process. For jam, large juicy fruits rich in pectin are suitable, so you don’t have to add thickening agents. The jam turns out to be of an elastic consistency, with a pleasant honey aroma and a slight sourness of citric acid.

Ingredients:

• quince - 1.7 kg;
• sugar - 1 kg;
• water - 3 l;
• citric or tartaric acid - 25 g.

Cooking method:

1. Dissolve almost all the citric acid in two liters of water, pour the fruits peeled from fluff, cut into pitted pieces.
2. Boil the syrup from the remaining water and sugar for 25 minutes.
3. Pour the grated quince pieces, cook over low heat until the fruits are transparent and the syrup thickens for about an hour.
4. Put the rest of the acid, cook for two minutes.

Slices

• Cooking time: day.
• Servings: 10 persons.
• Calorie content of the dish: 272 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Quince jam slicesit turns out very beautiful and "dry" in consistency. If you want to get a thinner syrup, you will have to increase the amount of water added. A beautiful and fragrant delicacy looks spectacular in a served plate, it arouses appetite with its amber honey color.

Ingredients:

• quince fruits - 1000 g;
• granulated sugar - 1000 g;
• water - 200 ml;
• citric acid - 5 g.

Cooking method:

1. Remove the peel from the fruit, remove the seeds, cut out the black dots. Cut into slices, pour water with half the acid, blanch for 10 minutes.
2. Pull out the pieces, let the liquid drain.
3. Add sugar to the remaining water, boil the syrup. After 15 minutes, add fruit, cook for six minutes over medium heat with constant stirring and removing foam.
4. After 12 hours, put it back on the stove, cook the jam for five minutes. After another 10 hours, repeat cooking for 11 minutes. Introduce citric acid, arrange in a container, put away for storage.

With walnuts

• Servings: 10 persons.
• Calorie content of the dish: 286 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to cook quince jam with nutsare described step by step in the instructions below. The cooking process is long, because the jam is cooked in three stages: every day for several minutes. Due to this, it acquires a transparent honey hue, a thick consistency in which walnuts look beautiful.

Ingredients:

• quince - 2.5 kg;
• sugar - 2 kg;
• water - 1.5 cups;
• walnuts - 0.3 kg;
• lemon - 1 pc.

Cooking method:

1. Wash the fruits, remove the fluff with a brush, cut into four parts, cut out the bones. Cut the pulp into slices, pour boiling water in a saucepan for two minutes, dry.
2. Dissolve 700 grams of sugar in the remaining water, add quince, boil for 10 minutes after boiling, remove the foam.
3. After 11 hours, add another 700 grams of sugar, boil for 10 minutes.
4. After another 11 hours, add the rest of the sugar, crushed nuts, lemon slices with peel, after boiling, keep for 10 minutes on minimum heat. After cooling, cork canning in jars.

With lemon

• Cooking time: 15 hours.
• Servings: 10 persons.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Quince jam with lemonIt turns out a bright saturated color, with a pronounced sourness of citrus fruits. It is more useful due to the high content of vitamin C, has an antiviral and antimicrobial effect. It will again have to be cooked in three stages, but it's worth it - the consistency will turn out to be viscous, the aroma will be pronounced, and the taste will be magnificent and unforgettable.

Ingredients:

• quince fruits - 1000 g;
• granulated sugar - 1000 g;
• water - 0.6 l;
• lemon - 1 fruit;
• vanillin - 5 g.

Cooking method:

1. Remove the skin from the fruit, remove the seeds, cut into slices.
2. Dissolve sugar in water, boil syrup, pour fruits over it, cook jam for 20 minutes.
3. After turning off, cover with a cloth, after 4.5 hours repeat the process.
4. In total there will be three stages of cooking, in the last of them, five minutes before readiness, introduce small lemon cubes, unpeeled.
5. Pour into banks.

Jam through a meat grinder

• Cooking time: 1 hour.
• Servings: 12 persons.
• Calorie content of the dish: 271 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to cook quince jam, will explain in detail with an explanation of each step the following simple recipe. Here you do not have to cook a delicacy in three stages, it will be ready in just an hour. Jam will turn out with a tart taste, sour aroma and sweet content. It is good served with green tea along with freshly baked buns.

Ingredients:

• quince - 2 kg;
• sugar - 1.5 kg;
• citric acid - 5 g.

Cooking method:

1. Peel the fruits from the fluff, cut out the seeds, cut into slices, pour boiling water over.
2. Drain the water, grind the fruits with a blender or pass through a meat grinder.
3. Add sugar, let it dissolve.
4. Put the mass on medium heat, constantly stirring, boil. Constant stirring will prevent the jam from burning.
5. Then reduce the temperature of the stove to a minimum, cook for half an hour. At the end, add citric acid, arrange in jars and cork them.

With lemon and nuts

• Preparation time: 1.5 days.
• Servings: 10 persons.
• Calorie content of the dish: 284 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Quince jam with nuts and lemondiffers in taste without excessive cloying, with a pleasant sourness of the added lemon. Fruit slices boiled in syrup retain their density and do not boil soft, and the consistency of the mass itself is closer to “dry”. A nutty mixture of walnuts, almonds and hazelnuts gives the jam a piquancy. It can be eaten alone or used in baking.

Ingredients:

• quince fruits - 1000 g;
• granulated sugar - 600 g;
• water - ¾ cup;
• lemon - 1 pc.;
• vanillin - a bag;
• nuts - 100 g.

Cooking method:

1. Fruit after thorough washing, cut into four parts, remove the seeds. Cut the pulp into slices, pour into a boiling syrup of water and sugar.
2. After five minutes of cooking, remove from heat. Repeat the step twice, every 12 hours.
3. In the last cycle, add crushed nuts, grated zest and lemon juice, mix.
4. After cooling, pour into containers.

with orange

• Cooking time: 13 hours.
• Servings: 10 persons.
• Calorie content of the dish: 270 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Quince jam with orangeIt turns out with an amazing taste, rich aroma of citrus crust and a pleasant orange color. The bright amber transparent consistency attracts attention if you put the jam on the festive table. You can use it as a dessert for hot tea with cookies or gingerbread at friendly gatherings.

Ingredients:

• quince - 1 kg;
• sugar - 1 kg;
• water - half a liter;
• orange - 1 pc.

Cooking method:

1. Remove the peel from the fruit, add water, cook for half an hour.
2. Cut the pulp itself into slices, put in a decoction, boil for 10 minutes, dry. Strain the liquid, combine with sugar, boil the syrup. Lay quince slices, leave under a towel or under a blanket for 12 hours.
3. Boil the jam until boiling, put orange thin slices together with the peel, cook for 40 minutes.
4. Pour into jars, roll up, cool under a blanket.

with apples

• Cooking time: 20 hours.
• Servings: 10 persons.
• Calorie content of the dish: 269 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to cook quince jam with apples, described and described below. The delicacy will turn out with a more subtle and delicate taste, soft texture and with a pleasant, subtle aroma. A delicious dessert at home is prepared in three stages, between which there are breaks of 5-6 hours. The result is worth it - a delicious jam pleases adults and children, guests and friends, suitable for serving with pastries.

Ingredients:

• quince fruits - 1000 g;
• granulated sugar - 1000 g;
• apples - half a kilo.

Cooking method:

1. Rinse the fruit, remove the peel, cut out the seeds, damaged areas of the pulp. Cut into slices, cover with sugar, leave for eight hours to release the juice.
2. Cook in three stages for five minutes with breaks of 5.5 hours.
3. Roll into sterilized jars.

Puree

• Cooking time: 1 hour.
• Servings: 10 persons.
• Calorie content of the dish: 274 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Quince puree for the winterit turns out unlike any other fruit preparation. If it works out the first time, then the next time you can diversify the puree with slices of apples, pears or lemon slices. The ratio of products for manufacturing is 1: 1, and there are only two of them - sugar and fruits. The finished dish can be served both on a sweet table and as an accompaniment to meat dishes (for example, goose liver pate) for gourmets.

Ingredients:

• quince - 1 kg;
• sugar - 1 kg.

Cooking method:

1. Rinse the fruit, cut into slices, remove the skin if desired. Pour a couple of tablespoons of water, cook for 10 minutes after boiling.
2. Soften with a blender, add sugar, cook until boiling. After that, reduce the heat to the weakest, stir continuously, cook for half an hour.
3. Arrange in sterilized jars, perfectly dry. Close with sterilized screw caps, roll up. Cool under a blanket, after turning the lids down, store in a cool dark place.

Video

Why do I like quince jam with slices? Fragrant, tasty, transparent, has a beautiful amber color, and fruit pieces perfectly retain their shape in syrup. They turn out a little harsh, but this does not spoil them at all, on the contrary, it makes them look like candied fruits. There are several ways to prepare quince jam with slices. All of them are quite long, but not difficult. The result will invariably please - pieces of quince jam can be eaten with hot tea, instead of sweets, and syrup can be poured over ice cream or any other dessert. For example,

Ingredients

• 1 kg of quince;
• 1 kg of sugar;
• 300 ml of water.

Cooking

First prepare the required ingredients. Only ripe fresh fruits of good quality, without dents, rot and wormholes, are suitable for making jam in slices. Try to choose the best fruits for processing so that the jam turns out beautiful and tasty.

Rinse the quince thoroughly with cold running water and cut it into 4-5 parts, remove the seed boxes, and cut off the skin - it will no longer be useful. Now cut the slices into even thinner ones, up to 1 cm thick. Pour the chopped quince with the right amount of water so that it completely covers the fruit. Put the saucepan on the fire and bring its contents to a boil, then reduce the heat. Boil quince over low heat for no more than half an hour - pieces of fruit should reach half readiness and in no case be overcooked.

Now pour the water in which the quince was boiled into another container. Pour the indicated amount of sugar there and continue to boil the syrup, only until there are no fruits. After the syrup boils, reduce the heat and reduce it until the sugar is completely dissolved. Then this syrup should be poured over pieces of quince and brought to a boil, boiled for 10 minutes, then boiled over low heat for another 45 minutes, stirring every 7-10 minutes. At this stage, it is especially important to protect the quince slices from boiling. It is done like this: reduce the heat to a minimum, stir only with a wooden spoon or spatula, if the boil becomes too strong, stop cooking for 20-30 minutes. Once the jam has cooled slightly, continue.

Check the readiness of the syrup in the traditional way - put a few drops on the saucer. If the syrup does not lose its shape and begins to solidify, you can turn off the fire. Carefully place the quince jam in jars and close with clean lids. Banks do not need to be sterilized before filling, just wash them and scald them with boiling water. Also process the lids. It is convenient to close quince jam with slices in small jars with screw caps.

It is a very useful fruit.

Jam from it contains vitamins and trace elements, so cooking it would be a good habit for many.

In this article we will talk about how to cook quince jam, consider a step-by-step recipe with pictures.

What's the use?

Fresh fruits of the fruit in question are rarely consumed, since not many people like the astringent taste. Therefore, people prefer to use fruit in other forms, for example, they cook delicious quince jam.
It retains all the beneficial properties that are necessary for people, such as peptide compounds, fructose, titanium, boron, essential oils, iron, selenium, copper, potassium, phosphorus, sodium, vitamins A, C, E, as well as group B.

Quince contains more iron than apples - 100 g contains 3000 mcg. Vitamin C in the fruit contains 5 times more than in citrus fruits. Therefore, the fruit in question can replace several oranges at once, and jam is valuable to protect yourself and your family from colds in winter.

There are many recipes for preparing quince for the winter, for example, you can put it in the freezer, but it is considered the best option. Due to its composition, this fruit and the sweet mass from it can help with:

• anemia;
• kidney disease;
• gastrointestinal disorders;
• ulcer;
• diseases of the heart and blood vessels;
• angina;
• skin irritations and burns;
• headaches;
• poisoning.

And also this tool improves appetite and helps eliminate bad breath. Next, consider the most delicious quince jam recipe.

What will be needed?

Kitchen appliances and utensils

You need to take:

• clean sponge;
• cooking pot;
• ladle;
• Bowl;
• spoon (you can use wooden);
• banks;
• covers.

Ingredients

To prepare the most delicious quince jam, you will need:

• peeled and chopped quince - 1 kg;
• sugar - 1.2 kg;
• water - 400 ml.

Features of product selection

Fruits for jam should be ripe, but not overripe. Fruits should have a rich yellow color and a pleasant aroma. If they are a little green, they can be put on the windowsill for a few days, and then they will ripen. Consider what you should pay attention to when choosing:

• the color of the fruit should be uniform;
• there should be no damage or signs of damage on the fruits;
• symptoms of poor transportation, dents should be absent;
• quince should be hard, but not "stone";
• ripe fruit has a pleasant characteristic aroma;
• there should be a small fluff on the fruits;

Important! The peel should not have a sticky coating and an unnatural sheen that resembles a paraffin layer.

Step by step recipe with photo

Quince preparation

The fruit is covered with a "fur coat", so it must be cleaned. To do this, fill the fruits with water and use a small clean sponge to remove the fluff from them.

slicing

The fruits in question are very hard and difficult to cut with a knife. To make it easier to cut the quince, it is recommended to pour boiling water over it and let it stand for 10-15 minutes. Of course, it will not become completely soft, but it will be easier to cut, like an apple.

The peel can not be removed from the fruit, as it is very thin. The main thing is to remove the seeds from the middle and all the hard part. If there are damage or specks on the skin, then it is also recommended to cut them off.

Quince for jam needs to be cut into small slices.

Stirring and boiling

Pour sugar into a saucepan and fill it with water, put it on the tile. When the sugar and water boil, it is necessary to reduce the temperature of the oven to a minimum and cook the syrup, stirring it occasionally.
Next, pour the chopped into syrup, mix and cook at a minimum temperature until the fruit is ready. This takes approximately 20 minutes.

Important!You may have to cook the quince longer - it depends on its variety.

Stir the jam occasionally so that it does not stick to the bottom of the pan or burn. If it boiled strongly, then foam may appear - it must be removed. When cooking in one go, the slices will not be whole, they will boil, but the jam will be very tasty and have a beautiful amber color.

If you want the quince slices to remain intact, then you need to cook them in several passes. The first time the jam is boiled for 5 minutes, then you need to wait until it cools completely - about 6 hours. Then it must be boiled again for 5 minutes, then cool. And this should be done 3-4 times.

If the fruit variety is sour, then nothing needs to be added to the jam. If the quince is sweet, then you can add to taste or lemon juice.

Transfusion into banks

Jars must be clean and sterilized. The lids should be washed, poured with boiling water, and then wiped dry. While pouring into jars, do not turn off the stove completely, but leave the jam at a minimum temperature so that it boils slightly.

Using a ladle, pour the sweet mass into jars to the top and tightly twist the lids. So that it does not spill by, it is recommended to use a watering can with a large neck. We put the jars with the lid down to let out excess air.

Quince is considered an Asian relative of the pear and apple, but the fruit is not particularly useful if eaten raw. For this reason, many housewives prefer to make jam or jam based on peeled fruits. To prepare the treat, you only need sugar syrup, water, and the fruit itself. As a result of heat treatment, the pieces become soft and pliable. The finished product is often used as an independent snack and added to desserts. Of the positive characteristics of quince, one can single out an increase in the immune system, the fight against anemia of the limbs, and antipyretic properties.

Features of making quince jam

1. For the preparation of delicacies, only ripe fruits are used. It is important to remember that fruits should not be overripe. A suitable quince has a rich yellow color and a pronounced aroma. If you picked slightly green fruits, leave them in the sun for 1-2 days to ripen.
2. In the process of heat treatment, quince retains its shape well. For this reason, it is necessary to cut the fruit into beautiful “orange” slices or cubes. Before sending the fruits to the pan, remove the core and stalks. The peel is removed at will, but it is she who makes the delicacy fragrant.
3. Like any other jam, the quince composition is prepared in several stages. To begin with, the fruits are boiled in plain water, then a syrup is prepared on the basis of this liquid. Then the fruits are again sent to the sweet filler and reach readiness. The classic version is considered the longest, but it is he who is the base.
4. Before you start cooking quince, pick up a thick-bottomed pan (a cauldron will do). Such a move will prevent the fruit and sugar from burning. If the sand burns, it will spoil the taste and aroma of the finished dish.
5. To prevent the jam from sugaring during long-term storage, add citric acid at the end of the cooking of the treat. Do not overdo it with the amount, because the delicacy turns out to be quite sour even without this component.

Quince jam: a classic of the genre

• drinking water - 720-740 ml.
• granulated sugar - 760 gr.
• ripe quince - 1.4 kg.

1. Rinse the fruits with water, rub them with a foam sponge. Chop into equal sections, cut out the core, remove the peel if desired. Grind the quince into slices or straws of the same size. After preparation, you will get about 850 gr. fruits.
2. Send the fruits to the pan, fill with filtered water and put on the stove. Boil for a third of an hour at medium power, the fruit should be partially softened. Remove the quince, leave it in a sieve or colander to drain excess liquid.
3. Leave the water in which the cooking was carried out for the syrup. Pour sugar, set the burner to the minimum mark, wait for the grains to dissolve. As a rule, the process of boiling sugar takes 8-10 minutes. Don't forget to stir the syrup.
4. After the allotted time, pour the cooled quince slices into the pan, increase the power of the stove to the middle, wait for the first bubbles to appear. As soon as this happens, note the time, you need to simmer the fruits for 7 minutes.
5. Next, turn off the heat, cover the dishes with a lid, leave warm for 5 hours. During the specified period of time, the quince will be saturated with sugar and become moderately sweet. Now again simmer the jam for 7 minutes, if desired, add another 100 gr. sugar, turn off the stove, wait 4-5 hours again.
6. At the end of cooking, send the pan with the delicacy to a slow fire, simmer for half an hour, stirring constantly. Sterilize containers and lids, pour the finished product into jars, seal. After cooling, transfer to the cold.

• purified water - 25-30 ml.
• quince - 2 kg.
• granulated sugar - 1.2 kg.
• citric acid - 3 gr.

1. Pick up a container for cooking in the microwave. Suitable glass containers for baking dishes in the oven. Wash the quince, peel it, cut into cubes or "orange" slices.
2. Put the fruits in a bowl so that 1/3 of the total volume remains free. In case you cannot find a large dish, cut the ingredients by 2 times and take a smaller container.
3. Set the microwave to maximum power, turn on the timer for a quarter of an hour. Send the mold with fruit inside, bake for the allotted time.
4. After the expiration of the period, remove the dishes, sprinkle the contents with granulated sugar, send them to languish again. Leave the same power and time. While the mixture is boiling, dilute the citric acid with water, leave for 5 minutes until the grains dissolve, pour into the total mass.
5. Engage in the sterilization of lids and jars for spinning, dry the container. Pour the finished treat, cork. Turn the twist over, let cool, send to the cold for storage.

Quince jam with ginger

• lemon juice - 7-8 ml.
• quince - 550 gr.
• lemon zest - 10 gr.
• granulated sugar - 520 gr.
• ginger root (fresh) - 7 gr.
• pure water (drinking) - 230 ml.

1. Grate the lemon zest. Wash the ginger root, chop it very finely. Rinse the quince, remove the peel (you can not do this if the surface is not damaged). Remove stems and core from fruit.
2. Cut the quince into slices or cubes, send to a saucepan with a thick bottom and walls. Pour water into the container, cook at low power for a quarter of an hour. Next, add granulated sugar, grated lemon peel and ginger root.
3. Stir the product until smooth, cook for 25-30 minutes, do not allow the mixture to stick to the walls of the dish. During this time, boil and dry the twist container (sterilization process).
4. At the end of cooking jam, pour in lemon juice, wait 3-5 minutes, turn off the burner. Pour the delicacy into warm jars, cork, turn upside down. Wrap with a thick blanket or sweatshirt, let cool for 12 hours.

• water - 1.2 l.
• orange - 2 pcs.
• quince - 2.4 kg.
• sugar - 1.8 kg.

1. Wash the fruits under the tap, rub with a foam sponge, peel the quince from seeds, stalks, peel. Grind the fruits into cubes, straws or slices, send to the cauldron.
2. Pour in filtered water, add sugar, send to medium heat, wait for bubbles to appear. After that, simmer the contents for a quarter of an hour.
3. Next, turn off the burner, cover the dishes with a lid, leave to infuse for 7 hours. Proceed to prepare the orange: rinse it, chop it into cubes without removing the zest.
4. Grind citrus in a blender, meat grinder or food processor, add to quince. Put the container with jam on the stove, cook for 45 minutes. Sterilize containers and lids.
5. When the treat is ready, pour it into clean containers, roll up. Turn down the neck, wash with a winter blanket. Leave overnight, in the morning transfer the jam to the cellar.

Quince jam with walnuts

• lemon - 1 pc.
• granulated sugar - 825 gr.
• filtered water - 530 ml.
• quince - 1.1 kg.
• vanilla sugar - 2 gr.
• walnut - 215 gr.

1. Rinse the quince and prepare it (cleaning, drying, cutting). Chopped fruit pour 250 ml. water, blanch for a quarter of an hour. Don't throw away the peel, you'll need it.
2. In a separate saucepan, mix 200 ml. water and 500 gr. granulated sugar. Send the container to the stove to prepare the syrup, wait for the crystals to dissolve.
3. Pour the hot syrup over the quince, stir and leave for 5 hours. To prevent insects from getting inside, cover the treat with a lid or gauze cloth.
4. After the allotted time, pour in the rest of the granulated sugar, put the pan with the contents on the stove. Simmer at an average mark of 15-20 minutes.
5. The peel, which remains from peeling the fruit, is poured into 150 ml. water and boil for half an hour. Next, the solution is filtered and poured into the main composition. At the same time, vanilla sugar is poured in.
6. Chop the lemon into slices without removing the zest. Remove the bones, and add the pulp itself with the peel to the jam. Grind the walnut in a coffee grinder (fry it in a pan so that the delicacy does not get moldy).
7. Now again put the jam on the fire, cook for 7 minutes. Disinfect the containers in which the mixture will be twisted in advance. Pour hot jam over them, cork, turn over.

• apple - 550 gr.
• granulated sugar - 1.1 kg.
• quince - 1.3 kg.
• citric acid - ¼ teaspoon

1. Rinse the fruit, remove the core from them, remove the peel, exclude the stalks. Chop into pieces, send to the pan, sprinkle with sugar. Cover with a lid or gauze, wait 9 hours.
2. Next, send the dishes to the stove, boil for 5-7 minutes, do not forget to stir the contents. Turn off the burner, cool the mixture and repeat the boiling procedure again. After the second cooling, add citric acid, bring the mass again until the first bubbles appear and simmer for 5 minutes.
3. Wash and disinfect jars, dry them. Pour the jam into containers, cork, wrap with a blanket. Cool the mixture upside down for 11-12 hours.

Quince jam with almonds

• sugar - 850 gr.
• quince - 0.9-1 kg.
• filtered water - 1 l.
• almonds - 130 gr.

1. Prepare the almonds ahead of time. Roast the nuts in a dry hot skillet, crush them into pieces or leave them whole. Rinse, clean the quince, chop into slices.
2. Pour running water into a thick-bottomed saucepan, bring the liquid to a boil, send quince slices inside. Boil the mixture for 7 minutes, then leave the fruit in a colander or sieve to drain.
3. Start making syrup from filtered water and sugar. After cooking, cool it, pour the quince mixture over it. Soak the fruit in sugar for 4-5 hours, during which time they will be saturated and become sweet and sour.
4. When the jam is infused, repeat the manipulations. Send it back to the stove, simmer for 7 minutes, cool to room temperature. Then the procedure is repeated again, at this stage of cooking, lemon is added. It must first be washed and chopped into cubes, removing the seeds.
5. Engage in the sterilization of containers and lids, dry the container, pour the finished composition over it. Roll up, turn upside down, cool at natural (room) temperature. Take it to the cold, start tasting after 5 days.

Consider recipes for making quince jam with walnuts or roasted almonds. Cook a treat with apple, orange, lemon, ginger. Try to make quince jam in the microwave, follow the step by step instructions. Add granulated sugar according to personal taste preferences.

Video: quince vitamin jam