Amber quince jam. Amber jam from quince slices

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

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.
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.
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.
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.
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.

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.
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.
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.
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.
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.
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.

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.
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.
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.
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.
Engage in 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.

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.
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.
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).
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.

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.
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.
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.
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.
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.

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.
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.
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.
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.
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.
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).
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

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.
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.
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.

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.
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.
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.
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.
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

Quince is a fruit related to apple and pear with a pronounced tart and slightly astringent taste. The fruit is extremely useful due to the presence of vitamins, organic acids, pectins and minerals in its composition.

Due to its specific taste, quince is difficult to consume fresh. But fragrant and tasty jellies, juices, compotes and pies are prepared from it.

And what kind of jam is obtained from this fruit! Moreover, any quince jam is the most delicious recipe for a natural delicacy, since in terms of useful qualities such preparations are in no way inferior even to healing chokeberry jam.

Simple recipes for making quince jam

I always try to stock up for the winter with several jars of treats prepared at once according to several recipes.

Quince jam with lemon

An easy-to-prepare method unexpectedly gives an amazing result - delicate citrus aroma, delicious transparent delicacy, and the taste is such that it is simply impossible to stop!

Ingredients:

quince - 1 kg
lemon - 1 pc.
granulated sugar - 1 kg 200 g.

How to weld:

Wash quince, wipe with a soft sponge or cloth to remove plaque.
Peel all fruits.
Cut into 4 pieces and remove the core.
Cut each part into thin slices, as in the photo
Pour the peel and core with 1 liter of boiling water and simmer for 30 minutes - this will be the basis of the syrup.
Strain the broth and mix with half the sugar.
Pour quince with hot syrup and leave for 4 hours.
Bring to a boil and leave for 6 hours.
Add lemon cut into small pieces. The skin does not need to be peeled off.
Pour in the remaining sugar.
Bring to a boil and leave for 6-10 hours.
Repeat 2 more times. Pour hot into sterile jars.
Close hermetically. Wrap in a towel for a day. Store at room temperature.

Simple quince jam with slices

The classic recipe for quince slices has a pleasant amber color, rich taste and aroma, and the pieces perfectly retain their shape in syrup.

To prepare this delicacy, you will need the simplest ingredients.

Products:

ripe fruits - 1 kg
water - about 0.5 l
sugar - 1.5 kg.

Cooking method:

We prepare the fruits: wash them, cut them into small slices, not forgetting to remove the hard core with seeds.
Place the chopped fruit in a saucepan and cover with water. It is necessary that the fruit pieces are completely covered with liquid.
Next, you need to cook the slices until they become soft.
Strain water and add sugar to it. We need to keep the syrup without fruits on low heat until the crystals dissolve.
After that, it is necessary to pour the slices with syrup and cook the mixture for 30-40 minutes - exactly until the jam becomes transparent. At first, the fire should be quite strong, then it must be reduced to a minimum.
It remains to pour the fragrant fruit mass into pre-prepared containers and enjoy the unique taste of homemade delicacies.

Japanese quince jam: a recipe for the winter

Quince, which is known to summer residents and gardeners as “Japanese”, has small, dense fruits with a pronounced taste.

Usually a shrub is planted for the sake of decoration - it is very beautiful during the flowering period.

But from its small fruits you can cook an amazing delicacy that will have a slight sourness and an incredible honey flavor and aroma.

What we need:

quince - 1 kg
sugar - 0.7 kg
honey - 0.2 kg
water - 0.3 l.

How to do:

We prepare the fruit, cut them into small pieces.
Pour water, add chopped slices and cook for about 10 minutes.
After that, add sugar and continue to cook for another 15 minutes.
Next, you need to remove the quince delicacy from the stove, wait for it to cool and cook again with the addition of honey - this will take about 5-7 minutes.

Quince jam in a slow cooker

For cooking in a slow cooker, we take ripe fruits and sugar in equal proportions.

Water is not included in the recipe.

To cook a fragrant delicacy with rather dense, but not hard pieces, you need to prepare the fruit - cut it into small pieces about a centimeter thick.

Then add sugar, cover and leave the mixture for about 3 days. The preparation must be stirred periodically.

After that, cook in the “quenching” mode for about 30 minutes, then let the mass cool down and repeat this 2-3 times. After boiling, it is better to open the lid of the multicooker.

If desired, you can add cinnamon, vanillin.

Recipe with walnuts

To prepare treats with nuts, you also do not need any special knowledge.

By the way, walnuts can be replaced with any other - peanuts, hazelnuts, cashews.

Ingredients:

quince - 1 kg
sugar - 1.2 kg
peeled walnuts - 0.5 tbsp.

Step by step cooking recipe:

Wash fruits and cut into large pieces.
Put the fruit slices in a bowl and sprinkle with sugar. Leave the mass for 30 minutes until the fruits let the juice go.
After that, put the workpiece on the stove and cook until the fruits turn bright yellow - about 15 minutes.
Next, you need to wait until the mass cools down, then boil it again for about 10 minutes.
Repeat the procedure again, now adding chopped walnuts.

Note to the owner

To make the jam just magical, take advice those who are experienced in its preparation:

quince will give more juice if the cut slices are poured over with boiling water, only then covered with sugar;
adding spices will only improve the taste of the sweet preparation - cinnamon, vanillin, turmeric;
an interesting combination with poppy seeds, sesame seeds, flaxseed, lemon or orange zest - you get an exquisite independent dessert;
closing such a jam for the winter is no more difficult than any other - we sterilize jars and lids, store in a cool place.

Quince is an extremely useful fruit, it has an antiseptic, tonic, astringent and diuretic effect. Therefore, do not deny yourself the pleasure of enjoying this healthy delicacy, which is so easy to prepare at home.

It will turn out delicious if you cook jam with almonds, as in this video recipe:

Source: http://na-mangale.ru/varene-iz-ajvy.html

What is quince, I learned when I was 8 years old.

Arriving to visit my grandmother in the village, I grabbed, as I thought then, an apple, bit off a rather large piece and blinked my eyes in bewilderment, looked at my mother - it turned out to be so sour, viscous and tasteless.

But from quince jam - as you probably guessed, it was I who mistook it for an apple, they could not drag me away for a long time. An interesting fact: after heat treatment, hard and tart quince becomes soft and sweet, and its divine aroma cannot be compared with anything!

11 quince jam recipes:

Let's start, as usual, with the benefits ...

Due to the saturation with pectin, it is used to normalize the functioning of the digestive tract, juices are drunk for anemia, decoctions from seeds are used for diseases of the oral cavity due to a pronounced binding and antiseptic effect, fresh fruits are used as a choleretic and diuretic.

You can continue listing the advantages for quite some time, I think. You understood that quince fruits have a lot of positive properties, I will only note that crushed quince seeds should not be eaten, as they contain amygdalin, a rather dangerous poison.

Quince jam, in addition to having an excellent taste, also retains all the useful qualities of the original product, so at least one jar is always in my pantry. By now, I have collected more than a dozen recipes for quince jam, I will be very glad if you like one of them.

Quince jam with lemon

Recipe Ingredients:

quince 1k
glimon medium 1pc
sugar 1kg
water 200-300ml

How to make lemon quince jam

Prepare the quince fruits: rinse thoroughly under a stream of sufficiently hot water and wipe dry.
Cut each fruit in half and remove the core with seeds. We cut the halves into pieces of medium size, approximately 1.5-2 cm and put them in a pan of a suitable size.

Add sugar and let the juice simmer for a few hours. If as a result there is not a lot of juice (this happens if the quince is not fully ripe), you can add a glass of water.

We put our container on the stove and after it boils, cook for about 5 minutes, stirring, then remove from the stove and let it cool completely.

We do this procedure several times (usually three is enough), as a result, the jam acquires a pleasant reddish color, and the quince slices become transparent.

Before we boil our not-yet-prepared jam for the last time, cut the lemon into thin slices into it. You can also grind it with a blender.

Boil for 5-7 minutes and pour into pre-prepared washed and sterilized jars. At the end of the container with jam, turn it upside down and leave to cool, wrapping it in a blanket. Ready!

Quince jam with nuts

Recipe Ingredients: quince 2kg granulated sugar 2kg water 1l

walnuts, peeled 2 cups

How to make quince jam with nuts

We clean the washed and dried quince from the skin, cut it into halves and remove the central part with seeds, we will still need trimmings, so we do not throw them away.

Cut the quince halves into small slices, send them to a saucepan of the appropriate volume, fill with water and boil for 7-10 minutes, then salt the water and add the syrup made from 1 kg of sugar and 0.5 l of water.

After 3 hours, when the quince slices are soaked, add the sugar that we have left, and again put our container on the stove.
As in the previous recipe, after boiling, cook for 5 minutes, let cool for about 5-6 hours and repeat our steps again.

In the meantime, boil the quince peels for 10-15 minutes in 0.5 liters of water, strain the broth through a filter cloth and add it to our jam for flavor before the last boil. Then add the nuts, crushed into large pieces.

Cook for another 5 minutes and cork hot in prepared containers with lids. All!

Quince jam slices

Recipe Ingredients:

quince 1kg
sugar 1.5 kg
water as needed, about 0.5-0.7l

How to make quince jam slices

Remove the skin from the pre-washed quince, cut the fruits into slices of the desired size, while removing the hard central part with seeds.
We place the slices in a container for cooking and fill with cold water to such a level that the quince is covered with water, but does not float in it.

Boil the slices for a short time until they become soft, and immediately take them out with a spatula, and strain the water where they were boiled through a filter cloth or gauze folded in several layers.
From the resulting broth and sugar, we will make a syrup, add the sugar gradually with a slow boil, stirring constantly.

When the syrup is ready, put the quince slices into it and cook until they become transparent, first over high heat, and then over low heat.

It is important to make sure that the quince does not boil soft. When finished, pour into prepared containers with lids.

Japanese quince jam

The Japanese quince is often found in household plots; housewives value it for its bright, beautiful flowers. The fruits of such a quince are small in size, but the jam from them is very tasty, with a pleasant sourness.

Ingredients:

Japanese quince 1kg
sugar about 1kg, depending on preferences
water 0.3l

How to make Japanese quince jam

We thoroughly wash the fruits of Japanese quince, dry them and remove the skin from them, remove the core. Next, cut them into pieces, the size depends on your preferences.

We send pieces of quince into a container and cook for 10 minutes, add sugar and cook for another 15-20 minutes.

Remove from the stove, hold until it cools completely and boil again, but not for long, about 5 minutes. That's it, the jam is ready!

It is better to stir the jam during the cooking process, shaking the pan in a circular motion, and not with a spatula, so the quince pieces will remain intact and not fall apart, thereby maintaining an attractive appearance.

Delicious quince jam

Ingredients and preparation

quince fruit 1kg
sugar 1-1.2 kg
water 0.25l

We cut the washed quince into halves and remove the hard core from them. Cut into pieces and cook, adding water, until soft, about 20 minutes in time.

Then we begin to add sugar in portions. Bring to a boil and hold for about 5 minutes. Let stand for 6-7 hours and boil again.

Pour the finished jam hot into sterilized jars and roll up the lids.

Quince jam with apples

Recipe Ingredients:

quince ripe 1kg
apples 0.5kg
sugar 1kg

How to make apple quince jam

Peel the prepared apples and quince, remove the damaged areas and the middle with seeds, cut into small slices and send to the pan.

We will fill our mixture with sugar and leave it for 7-8 hours or even overnight so that the juice stands out from the fruit.

After that, boil the mixture of quince and apples 3 times for 5 minutes, while pausing between cooking for about 6 hours.

The finished jam acquires a wonderful golden-red color and a wonderful aroma. You may not even have to close it in jars, it ends so quickly!

Quince jam - a simple recipe

Recipe Ingredients:

quince 1.5kg
sugar 1kg
water 0.3l

How to make quince jam quickly and easily

Cut the quince, peeled from the skin and the seed box, into slices, it should turn out to be about 1 kg. Put the trimmings in a separate container, fill with water and boil for about 15 minutes, then strain the broth through a strainer or a special cloth, discard the cake from the cleanings.

Gradually introduce sugar into the resulting liquid, add quince slices and bring to a boil. Boil for 10 minutes and remove from the stove to cool. Let's repeat the procedure 3 times.

For the last time, you can add a small lemon, crushed with a blender, to the quince, this will give the jam a pleasant sourness.

Quince jam with orange

Recipe Ingredients peeled quince 2kgsugar 2kgwater 1l

1 medium orange

How to make quince-orange jam

We will cut the prepared peeled quince into slices or cubes, as you like.
Fill the peels and the central part of the fruit with water and boil for about 15-20 minutes. Strain the resulting broth and fill it with pieces of quince, discard the remaining mass during straining.

Cut a well-washed orange into small slices and send it to a saucepan with quince. Cook, stirring, for about 35 minutes.

As a result, our quince and orange jam acquires a magical amber hue and a divine aroma!

Quince jam with pumpkin

Recipe Ingredients:

pumpkin peeled 1kg
quince peeled 0.5kg
sugar 0.7 kg

How to make quince and pumpkin jam Cut the pre-washed and peeled pumpkin and quince into small pieces and sprinkle with sugar (0.5 kg is enough, if you like it sweeter, put a little more).

Mix and leave until abundant juice is released. Cook over low heat, stirring occasionally, for about 30-35 minutes. For long-term storage, cork hot in sterilized jars.

If you eat immediately, you can cool and store in the refrigerator in an appropriate container.

Quince jam in a slow cooker

Ingredients:

quince peeled 1kg
sugar 1kg

Wash and dry the quince. We remove the seed box (core), the skin can not be cut off, most importantly, carefully cut off possible damaged areas.

Cut the quince into pieces approximately 1-1.5 cm thick, put in a suitable bowl and add sugar, mix, cover and leave for 72 hours. Stir once every day, try to do it carefully.

We cook the jam in a slow cooker on the “stew” mode (in the “cook” mode, the boil is very strong, it does not suit us) in two steps for 30 minutes. First, close the multicooker with a lid, and when it boils, continue with the lid open.

The interval between boils is about 6 hours for the jam to cool completely.

After the second boiling, cork in clean jars with lids.

Quince jam in a bread machine

Recipe Ingredients

quince 0.7kg
granulated sugar 0.6 kg
lemon 1pc

How to make quince jam in a bread machine Remove the skin from the washed quince, remove the core and cut into small pieces. Cut the washed lemon into large slices and chop in a meat grinder or using a blender.

Mix lemon gruel with chopped quince and sugar. After 1-2 hours, when the juice stands out, we will transfer our sweet fruit mixture to the bread machine.

We set the cooking program "jam".

After 1.5 hours, the wonderful quince jam in the bread machine is ready!

As you can see, there is nothing complicated in making quince jam.

The efforts made are fully compensated by the excellent taste and stunning appearance of the resulting healthy treat.

In addition, believe me, in the eyes of girlfriends who have tried this miracle, you will become a real culinary sorceress!

Quince jam looks great in almost any vase or saucer and goes well with sweet pastries or ice cream. It is served at the table slightly chilled or at room temperature. Brew tea and enjoy!

Source: http://volshebnaya-eda.ru/kulinarnyj-klass/kak-prigotovit/varene-iz-ajvy/

Due to the high content of ascorbic acid, iron, other vitamins and microelements, which are preserved even after heat treatment, this fruit helps to strengthen the immune system and overcome anemia.

In addition, quince jam has antipyretic properties, which makes it a valuable assistant in the treatment of colds. It looks appetizing, has a pleasant honey shade, sweet and sour taste.

Of course, if cooked correctly.

Technology for making quince jam

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

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

To make jam, you need ripe, but not overripe fruits. They have a rich yellow color, fragrant. If the quince is a little green - it does not matter: put it on the windowsill, it will ripen in a few days.
When preparing fruits for cooking, remove the core, but do not remove the peel - it is she who gives the jam a unique flavor. Cut into slices that look attractive in jam, or cubes that hold their shape even better.
Quince is cooked in at least two stages. First of all, it is boiled in water, then they are taken out, syrup is made from this water, then the fruits are already boiled in it. The classical technology also involves alternating the time of cooking and cooling, infusion of jam, which is why the preparation of this delicacy stretches almost for a day. However, there are quick recipes for quince jam.
Quince burns quickly. If you gape a little, you can spoil the taste, color, and aroma - the smell of burnt sugar cannot be neutralized. Therefore, it is advisable to cook in a pan with a thick bottom, or at least stir constantly.
At the final stage, a little citric acid must be added to the quince jam. It is needed not to give the dish sourness - it is already quite sour, but to prevent sugaring.

Knowing these little secrets will allow you to make jam from quince, which will become one of your favorite delicacies.

Classic quince jam recipe

quince - 1.5 kg;
water - 1 l;
granulated sugar - 1.5 kg;
citric acid - 2 g.

Cooking method (first option):

Make syrup from water and sugar. Check its readiness by dropping onto a cool saucer: if the drop does not spread, it's time to move on to the next step.
Wash the quince, remove the core, peel, cut into slices or cubes.
Dip fruit pieces in boiling syrup, cook, stirring for 5 minutes, turn off the stove.
Wait for the syrup to cool completely. This will take several hours.
Bring the syrup back to a boil and wait until it cools to room temperature.
Bring the syrup back to a boil, add citric acid, boil for a couple of minutes and pour the jam into prepared (sterilized) jars.
Roll up, turn over, insulate, after 12 hours put away for storage.

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

Cooking method (second option):

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

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

Quince jam in the microwave

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

Cooking method:

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

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

Quince jam with lemon and nuts

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

Cooking method:

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

The resulting jam is a real dessert, which is not ashamed to be served even at the festive table. Your guests will be in awe. In addition, this delicacy is extremely useful, it will protect the body during epidemics, help recover from a serious illness.

Quince jam with cinnamon

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

Cooking method:

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

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

Quince and apple jam

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

Cooking method:

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

Taste-aromatic neighborhood of quince and apples gives a harmonious bouquet. The jam is thick and sticky.

Quince and pumpkin jam

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

Cooking method:

Peeled quince and pumpkin cut into small cubes, sprinkle with sugar, mix and leave overnight.
Put on a slow fire, boil for 35 minutes after it boils. Remember to stir to prevent burning.
Add citric acid and cook for another 5 minutes.
Spread hot in sterilized jars, close them, leave to cool upside down. It is better if the cooling takes place slowly; for this, the jars need to be covered with something warm, such as an old down jacket.

The jam has a slightly unusual, but rather harmonious taste, reminiscent of jam in consistency.

Quince jam with orange

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

Cooking method:

Cleaning from quince, pour 1 liter of water and boil for 20 minutes, cool, strain.
Pour the quince with a decoction, add granulated sugar and cook for 10 minutes after boiling.
Leave to infuse for 8-12 hours.
Wash the orange, finely chop it without peeling, or pass through a meat grinder, mix with quince.
Cook, stirring constantly, for 40 minutes.
Arrange in jars prepared in advance, close them and leave them upside down to cool in a warm place.

Thanks to the orange, quince jam acquires a pleasant sunny hue and a delightful aroma with fresh notes of citrus. In winter, especially on New Year's Eve, it will be very pleasant to open a jar of such jam.

Ginger quince jam (anti-cold)

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

Cooking method:

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

Jam not only has an indescribable aroma and leaves a pleasant aftertaste, but also improves immunity well, so it helps to protect yourself from colds.

Quince jam can be very different - it all depends on the recipe chosen. Subject to the technology of preparation, the dessert from this fruit turns out to be tasty and fragrant, and also extremely healthy.

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

Raw quince can be quite harsh, which requires heat treatment of this fruit together with granulated sugar, as a result we will get fragrant jam, but before we learn in detail how to cook it, it is worth saying a few words about the benefits of this fruit.

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

There are quite a lot of antioxidants in quince, which help prolong the youth of the body, and also help fight stressful situations. In addition, it contains potassium and other useful components. But back to making jam slices.

Quince jam recipe

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

Fresh quince - 1 kilogram;
Water;
Sugar - 1 kilogram
Citric acid - a pinch, optional.

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

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

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

After 15 minutes, it is recommended to use a slotted spoon to get the quince slices into another container, and leave the broth, it will still be needed. Then we pour a kilogram of granulated sugar into another container and add 200 milliliters of broth, after which we turn on the fire on the stove and cook the syrup, stirring it. After a while, the sugar will begin to melt and dissolve.

The readiness of the syrup is checked as follows: a drop of syrup is applied to the plate, while it should not spread, but remain in the form of the so-called hemisphere, which will indicate its preparation.

Next, put the boiled quince in the finished syrup, mix gently so as not to break the slices, then bring our fragrant jam to a boil, and then reduce the heat on the gas stove and cook the delicacy for forty minutes, be sure to stir with a long-handled wooden spatula to prevent burning quince jam.

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

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

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

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

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

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

Conclusion

I told how to cook quince jam with slices. It is good to use it as an independent dish, in addition, it is suitable as a filling for any confectionery products that housewives often treat their households with. Delicious quince jam slices can be easily prepared at home, while you can provide your family with a fragrant treat for the whole coming winter.

Quince, an Asian relative of the apple and pear, is an unsightly fruit and practically inedible when raw, even dangerous to the stomach. Nevertheless, the jam from it turns out to be very tasty, and also healthy. Due to the high content of ascorbic acid, iron, other vitamins and microelements, which are preserved even after heat treatment, this fruit helps to strengthen the immune system and overcome anemia. In addition, quince jam has antipyretic properties, which makes it a valuable assistant in the treatment of colds. It looks appetizing, has a pleasant honey shade, sweet and sour taste. Of course, if cooked correctly.

Technology for making quince jam

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

To make jam, you need ripe, but not overripe fruits. They have a rich yellow color, fragrant. If the quince is a little green - it does not matter: put it on the windowsill, it will ripen in a few days.
When preparing fruits for cooking, remove the core, but do not remove the peel - it is she who gives the jam a unique flavor. Cut into slices that look attractive in jam, or cubes that hold their shape even better.
Quince is cooked in at least two stages. First of all, it is boiled in water, then they are taken out, syrup is made from this water, then the fruits are already boiled in it. The classical technology also involves alternating the time of cooking and cooling, infusion of jam, which is why the preparation of this delicacy stretches almost for a day. However, there are quick recipes for quince jam.
Quince burns quickly. If you gape a little, you can spoil the taste, color, and aroma - the smell of burnt sugar cannot be neutralized. Therefore, it is advisable to cook in a pan with a thick bottom, or at least stir constantly.
At the final stage, a little citric acid must be added to the quince jam. It is needed not to give the dish sourness - it is already quite sour, but to prevent sugaring.

Knowing these little secrets will allow you to make jam from quince, which will become one of your favorite delicacies.

Classic quince jam recipe

quince - 1.5 kg;
water - 1 l;
granulated sugar - 1.5 kg;
citric acid - 2 g.

Cooking method (first option):

Make syrup from water and sugar. Check its readiness by dropping onto a cool saucer: if the drop does not spread, it's time to move on to the next step.
Wash the quince, remove the core, peel, cut into slices or cubes.
Dip fruit pieces in boiling syrup, cook, stirring for 5 minutes, turn off the stove.
Wait for the syrup to cool completely. This will take several hours.
Bring the syrup back to a boil and wait until it cools to room temperature.
Bring the syrup back to a boil, add citric acid, boil for a couple of minutes and pour the jam into prepared (sterilized) jars.
Roll up, turn over, insulate, after 12 hours put away for storage.

Cooking method (second option):

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

Quince jam in the microwave

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

Cooking method:

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

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

Quince jam with lemon and nuts

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

Cooking method:

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

Quince jam with cinnamon

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

Cooking method:

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

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

Quince and apple jam

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

Cooking method:

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

Taste-aromatic neighborhood of quince and apples gives a harmonious bouquet. The jam is thick and sticky.

Quince and pumpkin jam

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

Cooking method:

Peeled quince and pumpkin cut into small cubes, sprinkle with sugar, mix and leave overnight.
Put on a slow fire, boil for 35 minutes after it boils. Remember to stir to prevent burning.
Add citric acid and cook for another 5 minutes.
Spread hot in sterilized jars, close them, leave to cool upside down. It is better if the cooling takes place slowly; for this, the jars need to be covered with something warm, such as an old down jacket.

The jam has a slightly unusual, but rather harmonious taste, reminiscent of jam in consistency.

Quince jam with orange

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

Cooking method:

Cleaning from quince, pour 1 liter of water and boil for 20 minutes, cool, strain.
Pour the quince with a decoction, add granulated sugar and cook for 10 minutes after boiling.
Leave to infuse for 8-12 hours.
Wash the orange, finely chop it without peeling, or pass through a meat grinder, mix with quince.
Cook, stirring constantly, for 40 minutes.
Arrange in jars prepared in advance, close them and leave them upside down to cool in a warm place.

Ginger quince jam (anti-cold)

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

Cooking method:

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

Jam not only has an indescribable aroma and leaves a pleasant aftertaste, but also improves immunity well, so it helps to protect yourself from colds.

Lovers of fresh quince can be counted on the fingers, because the taste of this fruit is tart, and it is very hard, the fruit is also not easy to process. But quince jam, like a piece of the sun, locked in a jar, is considered a real oriental delicacy that brings great benefits to the body.

Useful properties of quince jam

In folk medicine, yellow fruits can save a person from a whole list of diseases and ailments, provide the body with such essential substances as pyridoxine (B6), thiamine (B1), ascorbic acid (C), nicotinic (B3) and pantothenic (B5), as well as riboflavin (B2).

That is why lovers of traditional medicine very often use it for medicinal purposes:

The high content of pectin will help to improve the functioning of the digestive tract, strengthen the liver.
Fiber will ensure the normalization of metabolism.
In addition, quince is rich in natural sugar - fructose and glucose, vitamins B, C and P, salts, organic acids and trace elements.
The tannins contained in the fruits have hemostatic and anti-inflammatory properties.
Quince jam has diuretic properties, it is recommended to use it for cystitis.
It will help to cope with such an unpleasant phenomenon as toxicosis;
There is a jam recommended for those whose body is weakened by the disease, thanks to a healthy preparation, you will quickly get enough of minerals, vitamins and return to normal.
For colds, quince jam is used as an antipyretic.

The calorie content of this product is affected by the chosen recipe and the amount of sugar that was required, but on average it is considered not too high - 273 kcal per 100 g. However, it is not recommended to use jam in large portions, a few spoons a day are quite enough.

You can use the qualities of fruits in cooking for a wide variety of purposes. For example, to prepare a side dish for almost any meat dish, to cook a magnificent compote of an unusually thick structure. We recommend brewing a few jars of delicious quince jam to please your body and soul this winter.

Quince jam - recipe with photo

How to arrange a “general cleaning” of the body, improve its health and preserve youth? The necessary set of measures can provide such unique fruits as quince. The pectins of this magical product can be compared to the work of a vacuum cleaner.

Only in this case, the “unit” created by nature is designed to rid a person of his waste products, toxins and toxins, and at the same time to establish intestinal motility. Jam from yellow fruits can deliver hormones of pleasure and happiness to people.

Cooking time: 12 hours 0 minutes

Quantity: 2 servings

Ingredients

Quince: 4 pcs.
Sugar: 1 kg
Lemon juice: 2 dessert. l.

Cooking instructions

The most delicious quince jam

There are several techniques for making quince jam, most of them involve alternating the processes of cooking and cooling and take quite a lot of time. The version of a tasty and fragrant delicacy that we have proposed is prepared relatively quickly, while turning out to be just as fragrant and healthy.

quince fruits - 2 pcs. (1 kg);
white sugar - 1 kg.

For cooking jam, it is preferable to use an enameled bowl, a saucepan with a thick bottom or a basin (if a double / triple serving is taken). Please note that quince fruits are dense and heavy for 1 kg there will be only 2 pieces.

Cooking steps the most delicious and fragrant quince jam:

Like any other fruit, before cooking, thoroughly wash the quince fruits and wipe them.
We cut the fruit into quarters, remove the core and bones. Get ready that some force will be required for this process, since the quince is hard to cut.
Cut each quarter into thin strips or small cubes.
We shift the pieces of quince into a deep saucepan, fill with water so that the fruits are covered. Bring the contents of the pan to a boil, then reduce the intensity of the fire, continue to cook for another quarter of an hour. Until the fruits are soft.
After turning off the fire, with the help of a slotted spoon, we take out the quince pieces. We do not drain the water in which they are boiled.
We rinse the bowl in which the jam will be cooked directly. Pour sugar into it, fill it with quince broth left after the previous step, at the rate of 0.2 liters per 1 kg of sugar. If desired, you can make a tasty and healthy drink from the remaining liquid by sweetening it and boiling it.
A bowl of sugar, filled with quince broth, put on fire and make syrup. After dissolving the sugar, continue to boil for about a quarter of an hour. The finished syrup will not foam, it will become transparent, and if you drop a little on a clean plate, it will not spread.
Continuing to boil the syrup, add boiled quince to it, stir thoroughly and leave to boil. Remove the foam formed in the process (there should be a lot of it), otherwise you can not count on long-term storage of the finished jam.
By the end of cooking, quince jam will turn amber in color, its readiness is checked, just like with syrup.
Turn off the stove and immediately pour into sterile, completely dry jars from the inside.

This recipe will turn into a favorite for you, thanks to its sweetness, aroma and sourness presented by lemon. Prepare in advance for its preparation a set of ingredients:

1 kg of quince, already peeled and cut into slices;
3-3.5 st. Sahara;
200 ml of water;
1 lemon;
vanillin to taste;
any nuts or a mixture of them - about 1 cup.

We make delicious jam with nuts in the following steps:

Mix water with sugar and prepare syrup;
After it boils, add quince slices, boil for about 5 minutes, then remove from heat and leave for 12 hours.
We put the jam on the second cooking run. The sequence is the same: 5 minutes of cooking - 12 hours of rest.
We remove the zest from the lemon. We cut the citrus itself into thin slices, be sure to free it from the bones.
Peeled nuts are dried in a pan, crushed not very finely.
The third time we put the quince jam on the fire, add the zest, citrus slices and crushed nuts. Boil for a quarter of an hour and pour into sterile jars.

How to cook quince jam with lemon?

Quince and lemon are a surprisingly tasty and complementary tandem. And the resulting jam will be a real salvation in the winter time, which is rich in colds.

For 1 kg of quince you will need:

1 lemon;
4 tbsp Sahara;
1.5 st. water.

Cooking steps quince jam with lemon:

Thoroughly wash each quince fruit under hot water, wipe dry with a clean towel.
We remove the core from the quince cut in half, cut it into pieces 2 cm wide, put it in a pan of a suitable volume.
Mix with sugar, leave for 2-3 hours, so that the fruits release juice. Sometimes it can happen that there is not much juice, this usually happens, if the quince is not too ripe, you can add about 200 ml of water.
We put the dishes with quince on the stove, after boiling, boil for about 5 more minutes, stirring occasionally. Then remove from heat and let cool completely.
We repeat the procedure described in the previous paragraph at least three times until the jam acquires a pleasant amber hue, and the pieces of the fruit themselves become transparent.
Before the last boil, put lemon crushed on a blender into the jam.
Pour hot quince jam into jars

Quince jam recipe

Quince slices in jam prepared according to the recipe described below will not spread, but will retain their own integrity.

They will remain a little hard in taste, but this fact will only add additional charm to your preservation, because the fruit slices will look like candied fruits.

The proportions of the dish are standard for jams: 1:1, respectively, sugar and fresh, ripe fruits without dents and traces of rot, as well as 1.5 cups of clean water.

Cooking clear quince jam slices

We cut our fruit into pieces, remove the skin, remove the core. All this can be safely thrown away. Cut the fruit into thin slices, no more than 1 cm thick.
We shift the chopped quince into a convenient pan, fill it with water, so that the fruits are completely covered.
We boil the quince for about half an hour, after which we take it out with a slotted spoon. Strain the remaining water through cheesecloth and pour back into the saucepan to make syrup.
We mix quince broth with sugar, which we introduce gradually, stirring.
When the sugar is completely dissolved, add quince to the syrup, mix and cook until boiling. Then reduce the heat and continue to boil for another 45 minutes, stirring occasionally with a wooden spoon. Control that the slices do not boil, if the boil is too strong, turn off the fire under the jam, let it cool for half an hour, and then continue.

The readiness of the syrup is checked by the usual method. After the jam is ready, pour it into sterile jars.

How to cook quince jam in a slow cooker?

The basic ingredients of quince jam remain unchanged, even if you decide to cook it in an indispensable kitchen assistant - a slow cooker. The proportions of quince and sugar are 1:1, this ratio is optimal.

Cooking steps quince jam in a slow cooker:

As in previous recipes, mine and cut the quince into slices, after removing the core.
We spread the slices of the fruit in a container of a suitable size in layers, each sprinkling with sugar. We leave to release the juice for a couple of days. In the morning and evening, do not forget to shake the contents of the pan. This will allow the sugar to evenly distribute.
Put the mass that has let the juice into the bowl of the multicooker, cook the jam with the lid open in the “Extinguishing” mode for half an hour.
After complete cooling, restart the "Quenching" for a quarter of an hour. Repeat the procedure several times until the syrup is ready. Arrange the jam in sterile jars.

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

We offer you a recipe for a unique jam that combines two of the most useful autumn gifts of nature. An additional advantage is that the cooking process will take quite a bit of time, because the jam is cooked in one go.

Required Ingredients:

0.4 kg of pumpkin;
0.3 kg of quince and sugar.

Cooking steps the fastest and easiest recipe for quince jam:

We wash the peeled pumpkin and cut it into slices, we do the same with quince, in which we first remove the seed box.
Mix both main ingredients and sprinkle them with sugar. We give a few hours to brew and let the juice.
We put the sweet quince-pumpkin mass on the fire and bring to a boil, then reduce the flame by half, and boil for another 30 minutes.
Pour the boiling jam into sterile jars and roll up. Or, already chilled jam can be closed with plastic lids and stored in the refrigerator.

Amber quince jam. Amber jam from quince slices

Features of making quince jam

Quince jam: a classic of the genre

Quince jam with ginger

Quince jam with walnuts

Quince jam with almonds

Video: quince vitamin jam

Simple recipes for making quince jam

Quince jam with lemon

Simple quince jam with slices

Japanese quince jam: a recipe for the winter

Quince jam in a slow cooker

Recipe with walnuts

Note to the owner

Let's start, as usual, with the benefits ...

Quince jam with lemon

Quince jam with nuts

Quince jam slices

Japanese quince jam

Delicious quince jam

Quince jam with apples

Quince jam - a simple recipe

Quince jam with orange

Quince jam with pumpkin

Quince jam in a slow cooker

Quince jam in a bread machine

Technology for making quince jam

Classic quince jam recipe

Quince jam in the microwave

Quince jam with lemon and nuts

Quince jam with cinnamon

Quince and apple jam

Quince and pumpkin jam

Quince jam with orange

Ginger quince jam (anti-cold)

Technology for making quince jam

Classic quince jam recipe

Quince jam in the microwave

Quince jam with lemon and nuts

Quince jam with cinnamon

Quince and apple jam

Quince and pumpkin jam

Quince jam with orange

Ginger quince jam (anti-cold)

Useful properties of quince jam

Quince jam - recipe with photo

Ingredients

Cooking instructions

The most delicious quince jam

How to cook quince jam with lemon?

Quince jam recipe

How to cook quince jam in a slow cooker?

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

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