Japanese quince recipes for winter jam. Quince jam - recipe

It is much more pleasant to spread on bread not bought in a store, but home-cooked quince jam. Quince is a close relative of pears and apples, only in its raw form its fruits are practically not eaten. Doctors recommend eating them boiled or baked.

Fragrant jam made from quince is tasty and extremely healthy. Medicine recommends its use in diseases of the stomach.

Recipe for the winter

Ingredients:

• quince - 1.5 kg.
• water - 750 ml.
• granulated sugar - 800 g.

How to cook:

1. I thoroughly wash the fruit, cut it into 4 parts. I remove the skin, remove the seed chamber, cut into small slices. After processing, approximately 900 grams of pulp is obtained.
2. Pour the slices with clean water, bring to a boil, boil for 20 minutes until softened.
3. I put it in a colander and let it cool down.
4. The decoction is used to make syrup. For 3 cups of liquid I take 800 grams of sugar. If there is less broth, I add water.
5. Cook over low heat until sugar dissolves. This takes approximately 10 minutes.
6. I add quince to the boiling syrup, let it boil, boil for 5 minutes. After the time has elapsed, I remove the pan from the stove.
7. I leave the fruits in syrup for about 4 hours. During this time, they are well saturated. Then I cook for about 5 minutes and insist again for 4 hours.
8. When I boil it for the second time, I add about 400 grams of sugar. On low heat I bring to readiness. This takes about half an hour.

What to do with the finished jam? If I'm going to use it in the near future, I let it cool, pour it into a jar, cork it with a lid and put it in the refrigerator. If I do it for the winter, I pour it into a jar hot, close it with a seaming machine, put it upside down, cover it with a blanket and leave it for three days.

Video recipe

Cooking delicious jam

There are many ways to make jam. The delicacy recipe was told to me by my grandmother. Now I will reveal the secret to you.

Ingredients:

• fresh quince - 1 kg.
• lemon - 1 pc.
• water - 2 glasses.
• walnuts - 1 cup.
• lemon - 1 pc.

Cooking:

1. I thoroughly wash the fruits, remove the skin, remove the core.
2. I cut into small slices, blanch for a quarter of an hour.
3. From the water and half of the sugar provided for in the recipe, I prepare the syrup and pour the fruits. I leave for 4 hours to soak in syrup.
4. I put it on fire, add the remaining sugar. I cook in several steps for about 15 minutes.
5. I fill the skin with water and boil it. I filter the finished broth and add it to the jam before the last cooking.
6. I put lemon slices and walnut kernels at the end of cooking.

The taste of jam is simply amazing, and the aroma cannot be described. Believe me, it will not leave you indifferent, besides it is great for pies, cakes and biscuits.

Easy Cinnamon Recipe

This simple cinnamon jam recipe is the perfect sweet treat. The aroma is delicate, and a small spoonful of the viscous mixture will give divine pleasure.

Ingredients:

• large quince - 1 pc.
• lemon juice - 15 ml.
• sugar - 100 g.
• ground cinnamon - 0.25 tsp
• pure water.

Cooking:

1. I wash the large fruit with cold water, dry it with a paper towel, cut it into 4 parts with a knife. I remove the core, cut into small slices.
2. I move the sliced ​​\u200b\u200bto a small saucepan and fill it with water. It should cover the pieces and be a few centimeters higher.
3. I put it on the stove, turn on medium heat. As soon as the liquid boils, I lower the temperature a little.
4. Cook until softened for about 20 minutes, occasionally stirring the contents with a wooden spatula.
5. After I add sugar, lemon juice and ground cinnamon, reduce the heat to a minimum, cook for 25 minutes.
6. At the end, the quince becomes soft, I remove the pan from the heat.

I serve chilled. A quarter of an hour before serving, I take it out of the refrigerator and move it from the jar to dessert vases. The treat goes well with fresh tea or pu-erh.

The classic way with orange

Fresh quince is sour, and in some cases even sore throats. However, if baked or boiled, it becomes an exquisite delicacy.

Ingredients:

• quince - 3 kg.
• orange - 1 pc.
• sugar - 2.5 kg.
• water - 7 glasses.

Cooking:

1. I peel the quince, remove the core, cut into cubes. I do not throw away the peel and core, they will come in handy.
2. I fill the skin and cores with water, bring to a boil, boil for about a third of an hour. I filter the finished syrup and add it to the pan with chopped fruits.
3. Mix everything well and boil for 10 minutes. After the syrup I drain.
4. Add sugar to syrup and bring to a boil. I pour fruit and leave to infuse for 12 hours.
5. I cut the unpeeled orange into cubes and add to the quince. Cook, stirring occasionally, until the syrup turns amber. Approximate time is 40 minutes.

I roll the finished jam into jars, turn it upside down, cover it with a blanket and leave it until the morning. I store in a cool place.

Grandma Emma's video recipe

Make jam and please your relatives in the cold winter or guests during the celebration of the New Year.

The benefits of quince

The fruits contain a lot of pectins, they help strengthen the liver and stomach, lower cholesterol, improve digestion.

Japanese scientists believe that quince can be used to fight stomach ulcers. Moreover, they recommend eating the fruit for people who want to lose weight.

Quince contains many antioxidants that help maintain beauty and youth, and effectively deal with stress. The fruit has excellent antiviral properties, which makes it an excellent assistant in the prevention of influenza.

The fruits contain potassium, which helps hypertensive patients. Baked or boiled quince pulp is used for toxicosis, as it acts as an effective antiemetic.

Quince jam is considered one of the best. Properly prepared quince jam in slices will retain its taste for all the winter months. It is necessary to choose firm fruits so that their slices do not boil during cooking. Additional ingredients in the form of nuts, other fruits and spices will make the treat especially tasty and fragrant.

Quince jam with slices - the most delicious recipe

Composition of products: 1 kg of quince and granulated sugar.

1. Fruits are well washed under running water. The core is cut out of them, the skin is left. Quince is cut into small slices.
2. Prepared fruit slices are poured into a large bowl. Half of the declared amount of sand is distributed from above.
3. For a day, the container is left alone. During this time, the fruits will begin to secrete juice.
4. Then you can pour the remaining sugar into a bowl, and leave its contents for another day. The mass does not need to be removed from the refrigerator.
5. On the third day, you can start cooking. First, the contents of the container are brought to a boil, and then the heating under the mixture is reduced to a minimum. Only small bubbles should remain on the surface.
6. After about 40-45 minutes of cooking without stirring, the delicacy is almost ready. At the same time, its drop should not spread and lose shape when it hits a flat surface.
7. If you need to make the mass thicker, it is left on the stove for about 12 more minutes.

You can pour treats into prepared jars.

Amber treat with lemon

Ingredients: a little less than a kilogram of fruit, the same amount of granulated sugar, a large ripe lemon.

1. Fruits of both types are washed very thoroughly in cool water. You can use a stiff brush for this.
2. Quince is cut into quarters, the core is carefully removed from them. The pulp, together with the skin, is cut into not too thin slices. Otherwise, they will soften during the cooking process, and will not be felt in the finished treat.
3. In a saucepan, chopped pulp is generously sprinkled with freshly squeezed citrus juice.
4. Clean gauze is stretched over the dishes in 1-2 layers. In this form, the design is left for 24 hours.
5. Next, the container is moved to medium heat, and its contents are cooked for 50-55 minutes.

As soon as the syrup begins to thicken, the mass is immediately poured into prepared glass containers and closed with lids.

In a slow cooker

Ingredients: a kilogram of dense fruits, ½ kg of granulated sugar, 170 ml of hot water. How to cook jam in slices in a "smart pan" is described below.

1. Quince is washed in cold water, after which, together with the peel, it is cut into quarters. It is most convenient to use a wide knife or a miniature hatchet for this, because the fruit is dense and hard.
2. Each quarter gets rid of the seed box and washed in water. All actions must be performed very quickly, until the pulp of the fruit darkens.
3. Quarters are cut into medium-sized cubes and immediately sent to the bowl of the device. Sand is distributed from above. Optionally, at this stage, you can add a little cinnamon to the slow cooker.
4. Hot water is poured over food.
5. The Extinguishing program is activated for 25 minutes.
6. Right in the bowl, the jam is left to cool overnight.
7. In the morning it is stewed for another 13 minutes. After the next cooling, the procedure is repeated again.

With the addition of apples

Ingredients: a faceted glass of filtered water, half a kilogram of granulated sugar and sour apples, a medium lemon, a kilo of quince.

1. Apples are washed, cores are removed and cut into miniature cubes.
2. In the same way, you need to process quince. It is cut into medium slices.
3. Prepared fruits are mixed in one bowl and poured immediately with the entire volume of sugar.
4. After about 40 minutes, the container with the ingredients is sent to the fire. This is where water flows out.
5. After 5-6 minutes, citrus juice is squeezed out to the fruit. The mass is brought to a boil. With frequent stirring, it is cooked for 90 minutes. Ready syrup should not spread on a plate.

The resulting sweetness is rolled into jars.

Citrus flavor with oranges

Ingredients: large orange, 2 kilos of quince, 1.5 kilos of granulated sugar, a large spoonful of ground cinnamon.

1. Dense ripe quince fruits are selected without rotting and cracks. They are washed, wiped dry, get rid of the core and cut into medium slices.
2. Orange directly with the zest is crushed with a special blender nozzle or passed through a meat grinder.
3. Prepared fruits are mixed and covered at once with all the amount of sand. The mixture is left for a couple of hours so that the fruits have time to release the juice.
4. On low heat, the mass is cooked until thickened. For about 7-8 minutes until fully cooked, you can pour ground cinnamon into it.

It remains to roll delicious quince and orange jam into sterilized jars.

With walnuts

Ingredients: 320 ml of filtered water, a kilogram of quince, 2 large spoons of lemon juice, 17-18 walnuts, 370-390 g of granulated sugar.

1. You need to use ripe strong fruits. They are thoroughly washed and, together with the peel (but without the core), are cut into large slices.
2. Kernels are extracted from nuts and divided into 2 halves.
3. Crushed fruits are sprinkled with sand. This is where the nuts come in.
4. The ingredients are poured with water and lemon juice, after which they are sent to boil for 20 minutes after boiling. A delicacy is being prepared with a slight seething. Periodically, the contents of the container must be gently mixed.

The finished sweet is rolled into sterilized jars.

Cooking from quince and pumpkin

Ingredients: half a kilogram of fresh pumpkin pulp, 270 g of quince, 270 g of sugar (sand).

1. The vegetable gets rid of the hard skin and seeds. The pumpkin is cut into thin slices.
2. Quince is crushed larger. You need to cut it into transverse slices along with the skin.
3. The crushed ingredients are combined in a saucepan and sprinkled with sand. The container is covered with a towel and left for 3-4 hours. During this time, juice from the fruit will begin to actively stand out.
4. With strong heating of the stove, the mass is brought to a boil. The fire decreases, and the mixture languishes in this mode for about half an hour.

The jam is laid out in sterilized containers and rolled up hot. After cooling, it is sent to storage and a cool place.

Features of the technological process

1. To make the jam tasty with clearly visible slices, you need to choose the right fruits for it. Exceptionally strong dense fruits of bright yellow color are taken. Green and overripe quince is not suitable for such jam.
2. The discussed fruit burns very quickly. Therefore, dishes with a thick bottom and walls are selected for cooking it.
3. Periodically, gently mix the contents of the jam.
4. If you plan to store the finished treat for a long time, then it is better to choose a recipe where boiling-cooling alternates. True, in this case, the cooking process can take up to a day.
5. Great for making quince jam, an enamel bowl or the same saucepan.
6. You can roll the finished treat only in pre-sterilized jars.

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

Wild quince is widely distributed in Asia, the Caucasus, and many southern regions of Europe. This amazing fruit is cultivated in most countries of the world. Connoisseurs say that the taste of quince after heat treatment becomes much brighter and more pleasant than that of a fresh fruit, so even residents of those regions where this fruit is less common should try to make amazing quince jam. Indeed, it is simply impossible to break away from a dessert of a beautiful amber color with unusual incomparable taste characteristics.

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

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

7 recipes for making quince jam

Recipe 1. Quince jam slices

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

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

Recipe 2. Japanese quince honey jam with cinnamon

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

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

Recipe 3. Quince jam in a slow cooker

Ingredients: 1100 g quince, 880 g sugar.

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

Recipe 4. Quince jam with nuts

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

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

Recipe 5. Quince jam with ginger

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

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

Recipe 6. Quince jam with raisins and apples

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

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

Recipe 7. Quince jam with citrus

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

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

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

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

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

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.

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