Delicious quince jam slices. Simple and quick quince jam - the recipe couldn't be easier

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Culinary Etude 08.10.2018

The brewing season is drawing to a close. Its finale is marked by the preparation of a triumphant delicacy, amazing in taste and aroma. It is made from quince, a fruit that is almost impossible to eat fresh. But it is necessary to cook it, and a miracle happens. Let's make quince jam today.

Irina Rybchanskaya, the permanent host of our delicious column, brought us her proven recipes for making quince jam at home. The story will be continued by Irina.

Hello, dear readers of Irochka Zaitseva's blog! In the courtyard of the house where I was born, a very old quince grew. Its knotted branches resembled the hands of an old grandmother. From year to year, she gave us a generous harvest of fragrant, stone-hard fruits.

First, hairy, bizarrely shaped fruits were put in small boxes in one layer so that they “reached” the desired condition. When my grandmother decided that they were yellow and ripe enough, the actual process of making jam began.

I'll start with that grandmother's recipe. And she got it from her neighbors - Armenians, who cooked quince in this way back in their homeland, in Kars. The process takes quite a long time, but there is not so much active cooking time. But the jam turns out fabulous! Do not be too lazy to cook it while there is quince in the markets. You will be rewarded a hundredfold for your patience and diligence.

Quince jam with slices - the most delicious recipe

For the preparation of such a jam, hard quince, which grows in the Caucasus, in Uzbekistan, is best suited. It is much more fragrant and tastier than softer Turkish. And do not be afraid of its primordial rigidity. In the jam, the quince slices will become softer, slightly elastic, completely pliable for the teeth and very tasty.

Jam according to this recipe in our family is called “soft”. In contrast to the "solid", the recipe of which I will give below.

Ingredients

• Three kilos of quince;
• three kilograms of granulated sugar;
• 2.5 liters of water.

How to cook

1. We sort out the fruits, wash them, cut them in half, remove the hard centers with seeds.
2. Cut into thin slices.
3. Boil water in a large saucepan, throw the pieces into it.
4. After 2-3 minutes, quickly take out the pieces, put them on large trays, cool.
5. Put granulated sugar into boiling water, stir. Cook over low heat for about an hour and a half.
6. We put chilled fruits in another spacious container, pour syrup over it.
7. Cook at a not too violent boil for ten minutes. We turn off the fire.
8. We quietly go about our business for the next ten to twelve hours.
9. Reheat after standing, boil for ten minutes and again leave to "rest".
10. For the third time, boil for five to ten minutes, put it in sterile jars, roll it up, send it to storage.
11. This is how the finished quince jam looks like slices.

My remarks

1. Take my word for it: this quince jam recipe is truly the most delicious. Here is a delicious syrup that looks like jelly and tasty, incredibly tasty slices!
2. Be sure to lay out the quince petals after cooking on trays, otherwise they will be overcooked. Act quickly, all inventory must be prepared in advance.

Quince jam - step by step recipe with photo

Fruit pieces in this jam are much more elastic than in the previous one. I recommend the recipe to lovers of candied fruits - the fruits in the finished product resemble this particular delicacy.

The step-by-step recipe is as simple as two and two. Even a novice caring hostess will cope with its implementation.

Ingredients

• The same amount of quince (net) and sugar.

How to cook

Wipe fluff from quince, wash, cut, remove the middle with seeds.

Cut into fairly large pieces, about one and a half centimeters thick.

Put the prepared pieces in a spacious container, pour half the sugar according to the recipe. Leave it like this until the fruit releases its juice. Mix after the appearance of juice.

After about a day, add the remaining sugar, wait for the juice to separate, stir. Leave for another twenty-four hours.

The decisive moment has come - the beginning of the cooking process. We put the container on the fire, wait for the boil, reduce the flame to a minimum. Cook on a quiet flame - the surface of the jam should only move slightly and be covered with tiny bubbles.

After an hour, we do a test on the ball. If it does not spread on a cold surface, then it is time to stop cooking jam. Pictured is the finished jam.

Here is a wonderful jam made from our homemade quince. Amber, rich color. Subtle, captivating with its tenderness aroma. I'm talking about taste in general.

Perfect quince jam at home

I invite you, dear readers, to watch a great video. It is especially pleasant that the ideal recipe for quince jam at home is presented to us by a man.

Quince jam with walnuts - recipe

I really love the combination of jam with any nuts. most often I cook with the kernels of the seeds of the apricots themselves or with almonds. And quince - with hazelnuts and walnuts.

Our hazelnut harvest is still too small due to the youth of the bushes. On the other hand, we collect several large bags of our walnuts every year.

Ingredients

• Quince;
• sugar;
• water;
• walnuts.

How to cook

1. The amount of ingredients will vary from person to person. You just need to keep the proportions. To begin with, let's prepare the quince in the usual way - wash, cut, remove the seeds, cut into pieces or small petals.
2. Let's prepare the walnuts. For a kilogram of fruit, take from 100 to 300 grams of nuts. They need to be dried in a pan. Then rub in your palms to remove the skin.
3. Fill the fruits with water. It shouldn't even cover the pieces. Cook for two - three minutes, take out the quince on a tray.
4. We measure the amount of water. We put sugar in it in a ratio of 1 to 1.5 (by weight). For one kilogram of water - one and a half kilograms of sugar. We boil the syrup, put quince and nuts in it. We stop heating after five minutes of boiling.
5. We are waiting for our future jam to cool completely. Repeat heating and boiling for five minutes. We make three such "visits".
6. After the last cooking, we pack the jam in sterile jars and close the lids. I think that it is no longer necessary to remind that jars and lids are always sterilized with us.

Ripe quince jam is self-sufficient and does not require additional flavors or taste regulators. If for some reason you have to process a not quite ripe quince, then it is best to boil it with lemon and ginger.

With these additives, green quince jam acquires a special piquancy and expressive taste.

Ingredients

• A kilogram of quince;
• one medium lemon;
• a small plump ginger root, the size of a little finger;
• 1.2 kg of sugar;
• 300 ml of water.

How to do

1. Washed, freed from seed pods, quince cut into arbitrary thick slices.
2. Blanch for five minutes in water, cool in cold water.
3. Wash the lemon in hot water with soda, wipe it, twist it in a meat grinder along with the skin.
4. My ginger, peel, rub on a medium grater.
5. We measure out 300 ml of water in which the slices were blanched, pour sugar into it, cook the syrup.
6. Immerse fruit, twisted lemon, grated ginger into it.
7. We heat it on a medium flame, boil for five minutes, let it rest for half a day.
8. We repeat the operation three more times. The last cooking lasts until the jam is ready.
9. Pour into jars, roll up, send to the pantry shelf.

Japanese quince jam for the winter - the most delicious recipe

From Japanese quince (it is also sometimes called Chinese), you can cook jam according to any of the above recipes. But there is one in my piggy bank that is rightfully considered the best. Judge for yourself - even the list of ingredients is already impressive.

For cooking, we need redcurrant juice, the season of which has long passed. But I'm sure many of you have .

Ingredients

• 800 g Japanese quince;
• 300 g of pumpkin (preferably varieties Butternut, Honey Princess, Gribovskaya, Spanish guitar);
• 150 g cranberries or lingonberries;
• one kilogram of sugar;
• 25 g of ginger root;
• 350 ml of red currant juice.

How to cook

1. Thawed red currants work in a blender, strain the resulting puree through a sieve to obtain juice.
2. Mix the juice with sugar, boil the syrup over low heat.
3. While the syrup is cooking, you can peel the pumpkin, cut it into small cubes. If you do not find the indicated varieties, then use whichever you like the most.
4. Wash the quince, remove the seed pods, cut into small pieces with the skin.
5. Sort cranberries or lingonberries, wash them, let the water drain. Dry.
6. Peel the ginger, chop it on a coarse grater or cut into thin slices.
7. Dip prepared Japanese quince, pumpkin cubes, cranberries into boiling syrup.
8. Bring the mixture to a boil, cook on the smallest flame for an hour.
9. Pour into small jars. I most often use jars with a capacity of 200 ml for these purposes.

My remarks

• Unusually delicious jam! The sweet taste of pumpkin balances the acidity of the Japanese quince. And cranberries with red currant juice give the ensemble completeness and nobility.

That's all for today. I tried to pick for you, dear readers of Irina Zaitseva's blog, the best recipes for quince jam, which I myself have been using for many years. I hope that many of you have saved up for soulful winter teas, the recipe of which I gave you just recently.

For any questions please contact me in the comments. Willingly and with pleasure I will answer everyone!

With wishes of health, peace, kindness and cozy autumn mood Rybchanskaya Irina blog author Essay of a culinary amateur.

Dear readers, if you are interested in other culinary recipes, I invite you to our section "Culinary Etude". You can go to the category by clicking on the button
below.

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

For cooking, you need to select ripe fruits without traces of decay and dents. The bones contain harmful substances, so they must be removed.

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

Dessert is cooked using a simple technology. Therefore, without experience, you will quickly make a treat that will appeal to all family members and guests. I picked up the most delicious jam recipes. You can vary the method slightly by adding different spices and ingredients.

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

Ingredients:

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

Cooking

Let's make the syrup first. To do this, pour sugar into a thick-walled and wide saucepan, fill it with water and add lemon juice. Stir, then put on the burner. Boil over low heat for a few minutes.

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

At the next stage, we send the slices to the syrup, mix thoroughly and cook for an hour on minimum heat.

It turns out a sweet treat with transparent slices. It remains only to decompose it into sterile jars and put it in a cool place or refrigerator. Bon appetit!

How to make quince jam with walnuts at home

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

Ingredients:

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

From the indicated number of products, we will get 5 jars of 200 ml.

Cooking

Quince must be washed with cold water. Divide the fruit into four slices and cut out the core. Then cut the fruit into small pieces, as shown in the image below.

Pour water into a saucepan with thick walls, pour sugar and mix with a kitchen whisk to dissolve all the crystals. Place on the stove and bring to a boil, stirring occasionally.

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

At the next stage, we repeat the procedure. That is, bring the jam to a boil and leave for another 12 hours. After the specified time, we remove the pieces of quince with a slotted spoon. We send the syrup to medium heat and boil until its volume is reduced by half.

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

We lay out the finished dessert in jars, which must first be sterilized in any usual way. We twist the lids or roll them up with a special key.

When the jars are completely cool, we put them away for storage in a cool and dark place.

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

This jam is one of the most delicious. At the same time, it is quite easy to cook it. The main thing is to prepare high-quality fruits and set aside a little time for harvesting for the winter.

Ingredients:

• 3 kg of quince;
• 3 kg of sugar.

Cooking

I wash the quince, clean the fluff with the back of the sponge. Cut into several pieces to remove the core with seeds and cut into pieces of arbitrary shape. If wormy fruits come across, then it's okay, just cut off the problem areas.

We shift the quince into a basin, cover it with sugar and leave it for 12-15 hours so that the fruit releases juice.

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

We fill sterile jars with ready-made dessert and tighten the lids with a special key.

Turn the workpiece upside down and leave to cool completely. Then we remove the jars in the cellar, pantry or refrigerator. Bon appetit!

Amber quince jam slices

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

Ingredients:

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

Cooking

Cut the quince fruit and remove the core.

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

Then cut into slices of a small size and send to a pan of a suitable volume.

Fill the quince with water, then put on the burner and bring to a boil. We cook for about ten minutes.

After that, we remove the slices with a slotted spoon, and add granulated sugar to the water. Boil until the sugar crystals dissolve. We put quince in the finished syrup.

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

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

Quince jam with apples

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

Ingredients:

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

Cooking

Wash fruits thoroughly. It is not necessary to remove the skin. We cut the fruits into small cubes so that they cook faster.

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

Pour pieces of fruit into hot syrup and cook for 40-50 minutes. If you want a thicker treat, then increase the time to 60-80 minutes. Stir the jam occasionally. If it burns, then just throw it away, as the dessert will not taste good.

We lay out the finished dessert in sterilized glass jars.

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

The most delicious recipe for quince jam with lemon

Quince sweetness has not only a unique aroma, but also useful properties that are preserved even as a result of heat treatment. Lemon gives the jam a pleasant color and piquant taste.

Ingredients:

• 1 kg of quince;
• 1 kg of sugar;
• ½ lemon.

Cooking

The fruits are very dense and hard, so we will boil them first. In general, we send it to the pan, fill it with water and put it on fire. After boiling, it is enough to cook for three minutes.

We remove the quince from the pan, but do not drain the water, it will still be useful to us. We cut the cooled fruits into several slices, cut out the core with seeds and put it on a plate.

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

Quince cubes are covered with sugar, and then poured with strained broth. We put on the stove and after boiling, cook for 20 minutes over low heat. Periodically remove the foam.

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

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

How to cook quince jam in a slow cooker

Thanks to modern developments, the cooking process is greatly simplified. With the help of kitchen appliances, you can quickly and effortlessly make quince jam. See the following video for step by step instructions:

This recipe can be adapted to different brands of multicooker. Any hostess can cook this dessert, even without culinary experience. Bon appetit!

Quince and pumpkin jam without water

Jam from such healthy products improves health. This sweet will be a great addition to the holiday table. If everything is done correctly, then the aroma and taste of delicacy will not leave anyone indifferent.

Ingredients:

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

Cooking

We remove the core from the quince, remove the seeds from the pumpkin and peel it. Then we cut the fruits into pieces of any shape and send them to a pan with thick walls and a bottom.

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

Sugar can be replaced with fructose (300 g).

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

We remove the pan from the burner and leave it again for several hours. We perform such actions 2-3 more times. And then we distribute the jam in sterilized jars.

If desired, you can use an immersion blender to chop the slices before serving them in jars. Bon appetit! And you can also cook.

Raw quince jam through a meat grinder

In the following recipe, we will not subject the products to heat treatment, that is, they do not need to be cooked. To do this, you only need a few minutes of free time. Thanks to this method, quince retains all vitamins and beneficial properties.

Ingredients:

• 1 kg of peeled quince;
• 1 kg of granulated sugar.

Cooking

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

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

Pour the fruit mass with granulated sugar and mix thoroughly.

We leave the jam for 8-12 hours. Then mix again and roll into jars. We store jam in the refrigerator.

Quince and pear dessert

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

If desired, add cinnamon or other spices to the jam. Any specified recipe in this article helps to make the most delicious jam. In winter, it replenishes the deficiency of vitamins and protects against viral diseases. Therefore, prepare a few jars.

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, boil for 10 minutes, then boil for another 45 minutes over low heat, 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.

Step by step recipe with photo and video

Quince jam with slices is a spectacular and tasty homemade preparation that will decorate any tea party and will be a great addition to pastries, pancakes, pancakes and oatmeal for breakfast. The process of making jam is extremely simple and involves alternating short-term cooking of quince in sugar syrup, with a cooling period that must be repeated three times. Such a simple approach to making jam gives a very appetizing result, without causing much trouble in the kitchen. Slowly soaked in sugar syrup, quince slices retain their natural aroma, taste and texture, but become softer and acquire an appetizing amber-pink hue. Ready quince jam turns out to be moderately thick, viscous and very appetizing both in appearance and in taste. Try it!

To make quince jam, you will need the ingredients listed in the list.

Remove fluff from the surface of the fruit by carefully wiping the quince with a dry towel. Peel the fruit from the peel and seed pods.

Cut the peeled quince into slices and place in cold water, in which first add the juice of half a lemon or 0.5-1 tsp. citric acid - so that the quince does not darken.

Boil 1.2 liters of water, add quince peel and seed pods (not wormy). Bring the water to a boil and simmer the mixture for 10-15 minutes.

Strain the resulting broth, add sugar to it and bring the mixture to a boil again, stirring occasionally so that the sugar is completely dissolved.

When the broth boils again, add quince slices. Bring the mixture to a boil and cook the quince for 10 minutes over medium heat.

Then turn off the heat and cool the mixture completely.

Then boil the quince slices again for 10 minutes and cool completely again.

For the third time, bring the jam to a boil and cook over low heat for 15-30 minutes, until the desired density. During the cooking process, do not stir the jam in order not to violate the integrity of the slices, and, if necessary, remove the resulting foam.

Wash the jam jars thoroughly with soda and sterilize in any convenient way. I will stir the jars in a cold oven and heat at a temperature of 90-100 degrees for 15 minutes.

Place metal canning lids in cold water, bring to a boil and boil for 3 minutes.

Place hot jam in sterilized jars.

Close the jars with prepared lids, roll up, turn over, cover with a warm blanket (so that the jam cools slowly) and leave to cool completely.

Quince jam is ready. From the indicated number of components, approximately 0.9-1 liter of jam is obtained (depending on the duration of cooking).

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

The composition and benefits of quince

Quince is called the "golden fruit" not only for the bright yellow color of the peel, but also for its beneficial properties. After all, it is not in vain that it has been grown for more than 4 thousand years. Asia is the birthplace of culture, but over time it has spread to almost all over the world.

There are many useful substances in the fruit, among which the most valuable is pectin, which is contained in large quantities. The substance helps to 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" has in its composition the roots of the Galician word marmelo - "quince".

Fruits are a storehouse of useful acids, vitamins and minerals. In large quantities, they contain vitamins A, C and group B, potassium, magnesium, phosphorus. As well as tartronic acid, which promotes the absorption of fats, which is important for those who monitor weight. Copper and iron are presented in an easily digestible form. This results in an increase in hemoglobin levels in the blood.

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

Easy Dessert Recipes

Quince jam has an amazing honey tint, a sweet-sour taste and an appetizing look. There are many recipes, but quince-based jam with the addition of other products is especially popular with 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. Quince jam recipe step by step:

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

Fruits are peeled, seeds and all defects. Cut into small pieces, put in a saucepan, pour a glass of hot water and add citric acid. Blanch for 5-7 minutes, then take out the quince slices with a colander and let them 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 boiled for about 5 minutes. Removed from the fire and covered. Leave for 8-10 hours. And cook again for 5 minutes. This process is repeated after 6-10 hours (the 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

It is also easy to cook quince jam with lemon. You will need 1 small lemon and all the same ingredients that are listed in the classic recipe.

The fruits are washed and wiped dry, cut in half and the stone is removed along with the core. Each half is cut into small slices and placed in a cooked pan. Topped with sugar and left for several hours. During this time, the fruit will "give" juice. If little juice stands out, then you can add 1 glass of water. Then put on fire and cook for another 10-12 minutes. Remove from fire and cool. This procedure is carried out 3-4 times. The result should be a pleasant red jam with transparent fruit slices.

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

With spicy cinnamon

Spice lovers will surely enjoy 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 with the stone is removed. Fruits are cut into thin slices, placed in a saucepan and immediately sprinkled with 20 ml of lemon juice. Add water and boil for 15 minutes.

Then cinnamon, remaining juice and sugar are added. Boil another 20 minutes. The finished jam is laid out in jars and closed with lids in any way.

walnut

Properly brewed walnut jam with quince has a rich taste and amazing astringency. Main Ingredients:

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

Quince is prepared and cut into slices, sent to a container and filled with water. Boil for about 10 minutes. Then the water is drained and a syrup made 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 they are removed from the fire and left to cool for 6 hours. The whole procedure is repeated, but crushed walnuts are added at the end. Cook for another 5 minutes and lay out hot in containers.

Subtleties of making jam

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

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