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A simple recipe for the most delicious quince jam. Quince jam - the most delicious recipe for the winter

The quince (or Japanese apple) growing in gardens and vegetable gardens is different sour taste, so there is no point in eating it fresh. Quince preparations are more tasty, as they acquire a pleasant aroma and exquisite taste. The benefits of quince in jam or jam are invaluable - it kills viruses, heals the gastrointestinal tract and strengthens nervous system.

How to make quince jam

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

Making quince jamstarts with the selection of components. The fruits should be selected as ripe as possible, and allowed to sit for a while until they are soft and juicy. It's better to take the average size berries, choosing tart or sweet varieties. When buying or picking dry fruits, you will have to add water or sugar syrup, but juicy sweet berries will not need this - you only need granulated sugar.

Before processing, the quince is peeled or fluff removed from its surface and cut into slices. Be sure to remove the seeds because they contain the toxic substance amygdalin. The seeds can be used in jam, but only if the seed pods are removed from them - this way they give the delicacy interesting flavor notes, but shorten the shelf life. When the skin is removed from the fruit, the skin is used to make syrup - it is filled with water, boiled, the broth is filtered and mixed with sugar.

The quince itself is blanched before being placed in sugar syrup to make it softer. If only this one type is brewed, then blanching is skipped, but when combining quinces with apples or pears, it is required. To prevent the peel from turning black, the skinless fruits are stored in a solution of citric acid or sprinkled with lemon juice. How long to cook quince jam depends on the chosen recipe - about an hour and a half. Do not cook longer than indicated - the slices become hard candied fruits in the syrup.

The basic cooking technology comes down to the following steps:

cooking hot thick sugar syrup;
grinding quince through a meat grinder, blender or cutting into slices;
mixing with syrup and heat treatment, seasoning with lemon juice, orange zest or additional ingredients;
laying out in sterilized jars, twisting;
hot canned food is wrapped in a blanket, placed upside down and stored until completely cooled;
after this you can put the jars in a cool dark place, depending on the recipe there are different terms storage - from a month to a year.

In a slow cooker

In addition to using the usual basins, you can findrecipe for quince jam in a slow cooker. Thanks to the use of the device, you can make a little aromatic delicacy for the winter. To make it, the fruits are cut into pieces, covered with sugar for three days and then the resulting pulp is placed in a bowl. By setting the stewing mode for 40 minutes, you get boiled jam or marmalade. You can season the jam with lemon juice or vanilla extract, cinnamon, and nuts.

In the bread machine

Prepares even fasterquince jam in a bread maker. To make it, the fruits are cut into pieces, placed in a mold, and sprinkled with granulated sugar. By setting the jam mode, the program will automatically select the cooking time. 20 minutes before the end of cooking, season the delicacy with lemon juice or orange zest. Many gourmets like to add walnuts, pieces of fresh ginger.

Quince jam recipe

The Japanese apple is a wonderful fall fruit that makes excellent desserts. Some people like to add this sweetness to meat dishes, such as burgers.Quince preservationeveryone will like it, and it will help beginners and not only step by step recipe. You can make jam from one quince, combining it with lemon or orange, walnuts or cinnamon. Those who love a delicate taste will enjoy preparing quince for the winter in combination with apples, pears or pumpkins. Jam with ginger, vanillin and honey has a fragrant taste.

Quince jam - recipe

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

Quince jamcombined with cinnamon, it reminds you of the past hot summer. The fruity-spicy aroma of the delicacy goes well with hot tea; you can eat it as a bite or spread it on White bread or a bun. Preparing jam is easy - the housewife will need less than an hour for the entire quick process. Plus a few minutes to prepare the products and place the finished contents in the jars.

Ingredients:

quince fruits – 1000 g;
granulated sugar – 0.7 kg;
water – 400 ml;
lemon juice– 2 tbsp;
cinnamon – 5 g.

Cooking method:

Peel the fruits from fluff, cut in half, cut out the core, cut the pulp into slices. Sprinkle with lemon juice, add water, cook for 15 minutes over medium heat, stirring occasionally.
Add sugar and cinnamon, simmer for 25 minutes over low heat, stirring constantly.
The jam is poured into jars, sealed and sent for storage. Can be stored for no longer than two months.

Jam

Cooking time: 2 hours.
Number of servings: 10 persons.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

How to cook quince jam, will teach every cook the following recipe with a photo, which describes in detail the entire manufacturing process. Large juicy fruits rich in pectin are suitable for jam, so there is no need to add additional thickening agents. The jam has an elastic consistency, with a pleasant honey aroma and a slight sourness of citric acid.

Ingredients:

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

Cooking method:

Dissolve almost all the citric acid in two liters of water, pour in the fluff-free fruits, cut into pitted pieces.
Boil the syrup from the remaining water and sugar for 25 minutes.
Pour in the grated quince pieces, cook over low heat until the fruit is transparent and the syrup thickens for about an hour.
Add the remaining acid and cook for two minutes.

In slices

Preparation time: 24 hours.
Number of servings: 10 persons.
Calorie content of the dish: 272 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

Quince jam in slicesIt turns out very beautiful and “dry” in consistency. If you want a thinner syrup, you will have to increase the amount of added water. This beautiful and aromatic delicacy looks spectacular when served on a plate and whets your appetite with its amber honey color.

Ingredients:

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

Cooking method:

Peel the fruit, remove the seeds, cut out the black spots. Cut into slices, add water and half the acid, blanch for 10 minutes.
Remove the pieces and let the liquid drain.
Add sugar to the remaining water and boil the syrup. After 15 minutes, add the fruit, cook for six minutes over medium heat, stirring constantly and skimming off the foam.
After 12 hours, put it back on the stove and cook the jam for five minutes. After another 10 hours, repeat cooking for 11 minutes. Add citric acid, place in a container, and store.

With walnuts

Number of servings: 10 persons.
Calorie content of the dish: 286 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

Wash the fruits, remove the fluff with a brush, cut into four parts, cut out the seeds. Cut the pulp into pieces, pour boiling water in a saucepan for two minutes, dry.
Dissolve 700 grams of sugar in the remaining water, add quince, after boiling, cook for 10 minutes, skim off the foam.
After 11 hours, add another 700 grams of sugar and boil for 10 minutes.
After another 11 hours, add the rest of the sugar, crushed nuts, lemon pieces with peel, and after boiling, keep for 10 minutes on low heat. After cooling, seal the canning jars.

With lemon

Cooking time: 15 hours.
Number of servings: 10 persons.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

Peel the fruit, remove the seeds, cut into slices.
Dissolve sugar in water, boil syrup, pour it over fruits, cook jam for 20 minutes.
After turning off, cover with a cloth and repeat the process after 4.5 hours.
There will be three stages of cooking in total, in the last of them, five minutes before readiness, add small lemon cubes, unpeeled.
Pour into jars.

Jam through a meat grinder

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

How to cook quince jam, will explain in detail with an explanation of each step the following simple recipe. Here you don’t have to cook the delicacy in three stages; it will be ready in just an hour. The jam will have a tart taste, sour aroma and sweet content. It's good served with green tea along with freshly baked buns.

Ingredients:

quince – 2 kg;
sugar – 1.5 kg;
citric acid – 5 g.

Cooking method:

Peel the fruits, remove the seeds, cut into slices, and pour over boiling water.
Drain the water, grind the fruits with a blender or pass through a meat grinder.
Add sugar and let it dissolve.
Place the mixture over medium heat, stirring constantly, and bring to a boil. Constant stirring will prevent the jam from burning.
Then reduce the stove temperature to low and cook for half an hour. At the end, add citric acid, put it in jars and seal them.

With lemon and nuts

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

Quince jam with nuts and lemonIt has a different taste without being overly cloying, with a pleasant sourness from the added lemon. Fruit slices boiled in syrup retain their density and do not become overcooked, and the consistency of the mass itself is closer to “dry”. Adds piquancy to jam nut mixture from walnuts, almonds and hazelnuts. It can be eaten alone or used in baking.

Ingredients:

quince fruits – 1000 g;
granulated sugar – 600 g;
water – ¾ cup;
lemon – 1 pc.;
vanillin - sachet;
nuts – 100 g.

Cooking method:

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

With orange

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

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

Ingredients:

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

Cooking method:

Peel the fruit, add water, and cook for half an hour.
Cut the pulp itself into slices, add to the broth, boil for 10 minutes, and dry. Strain the liquid, combine with sugar, and cook syrup. Place quince slices and leave under a towel or blanket for 12 hours.
Cook the jam until it boils, add thin orange slices along with the peel, cook for 40 minutes.
Pour into jars, roll up, cool under a blanket.

With apples

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

How to cook quince jam with apples, is told and described below. The delicacy will have a more subtle and delicate taste, soft consistency and a pleasant, subtle aroma. A delicious dessert at home is prepared in three stages, with breaks of 5-6 hours between them. The result is worth it - delicious jam Delights adults and children, guests and friends, suitable for serving with baked goods.

Ingredients:

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

Cooking method:

Wash the fruits, remove the peel, cut out the seeds and damaged areas of the pulp. Cut into slices, add sugar, leave for eight hours to release the juice.
Cook in three stages of five minutes each with breaks of 5.5 hours.
Roll into sterilized jars.

Puree

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

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

Ingredients:

quince – 1 kg;
sugar – 1 kg.

Cooking method:

Wash the fruits, cut into slices, remove the skin if desired. Pour in a couple of tablespoons of water and cook for 10 minutes after boiling.
Soften with a blender, add sugar, cook until boiling. After this, reduce the heat to the lowest setting, stir continuously, and cook for half an hour.
Place in sterilized jars, perfectly dry. Close with sterilized screw caps and roll up. Cool under a blanket, first turning the lids down, and store in a cool dark place.

Video

Nowadays, in the supermarket at any time you can buy any fruit, there was a harvest for them... Therefore, our compatriots try to take advantage of 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. This question probably 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 great taste Moreover, it is a beautiful amber color.

Quince in its raw form can be quite harsh, which requires heat treatment of this fruit together with granulated sugar, as a result we get aromatic jam, but before we learn in detail how to prepare it, it’s 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 helps improve the digestive process, strengthens the stomach, and also lowers cholesterol. Japanese researchers even use this fruit in the fight against peptic ulcers, and also recommend using it to normalize weight, that is, for obesity.

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

Recipe for quince jam in slices

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

Fresh quince – 1 kilogram;
Water;
Granulated sugar – 1 kilogram
Citric acid – a pinch, optional.

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

Then you need to cut the quince into four parts with a sharp knife and remove the core with seeds; it is worth noting that you will have to cut it 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 or seven millimeters.

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

After 15 minutes, it is recommended to use a slotted spoon to remove the quince slices into another container, and leave the broth, it will be needed later. Then pour a kilogram of granulated sugar into another container and add 200 milliliters of broth, then turn on the heat on the stove and cook the syrup, stirring it. After some time, the sugar will begin to melt and dissolve.

The readiness of the syrup is checked as follows: a drop of syrup is placed on a plate, and it should not spread, but remain in the shape of a so-called hemisphere, which will indicate its preparation.

Next, put the boiled quince into the prepared syrup, mix carefully so as not to break the slices, after which we bring our aromatic 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 wooden spatula with a long handle to prevent burning of quince jam.

During the forty-minute boil, 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, but 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 beautiful colour honey-amber, of course, if it is not burnt, in this case the delicacy will acquire a brown tint and will also lose its aromatic original qualities, accordingly, it is recommended to carefully monitor so that the quince delicacy does not burn.

About five minutes before the end of cooking the jam, you can optionally use a little citric acid, literally a pinch, which will add 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 preparing the syrup. If the treat is ready, you need to place it on glass jars, which are important to sterilize; this can be done by washing the containers baking soda, then they are calcined in the oven or heated over steam.

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

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

Conclusion

I told you how to make quince jam in 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 in slices can be easily prepared at home, and you can provide your family with a fragrant delicacy for the entire coming winter.

It is much more pleasant to spread quince jam on bread, not store-bought, but home-brewed quince jam. Quince is a close relative of the pear and apple, but its fruits are practically not eaten raw. Doctors recommend eating them boiled or baked.

Aromatic jam made from quince is tasty and extremely healthy. Medicine recommends using it for stomach diseases.

Recipe for the winter

Ingredients:

quince – 1.5 kg.
water – 750 ml.
granulated sugar – 800 g.

How to cook:

I thoroughly wash the fruit and cut it into 4 parts. I remove the skin, remove the seed chamber, and cut it into small slices. After processing, approximately 900 grams of pulp is obtained.
I pour the slices clean water, bring to a boil, boil for 20 minutes until softened.
I put it in a colander and let it cool.
I use the broth to make syrup. For 3 glasses of liquid I take 800 grams of sugar. If there is less broth, add water.
Cook over low heat until the sugar dissolves. This takes approximately 10 minutes.
I add quince to the boiling syrup, let it boil, and cook for 5 minutes. After the time has passed, I remove the pan from the stove.
I leave the fruits in the syrup for about 4 hours. During this time they will be thoroughly soaked. Next, I cook for about 5 more minutes and leave again for 4 hours.
When I boil it a second time, I add about 400 grams of sugar. Cook over low heat until done. This takes about half an hour.

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

Video recipe

Preparing delicious jam

There are many ways to make jam. My grandmother told me this delicious recipe. Now I will tell you a secret.

Ingredients:

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

Preparation:

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

The taste of the jam is simply amazing, and the aroma is impossible to describe. Believe me, it will not leave you indifferent, and it’s also great for pies, cakes and biscuits.

Simple recipe with cinnamon

This simple cinnamon jam recipe is the perfect sweet dish. The aroma is delicate, and a small spoon 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.

Preparation:

I wash a large fruit cold water, dry with a paper towel, cut into 4 parts with a knife. Remove the core and cut into small slices.
I move the slices into a small saucepan and fill them with water. It should cover the pieces and be a few centimeters higher.
I put it on the stove and turn on medium heat. As soon as the liquid boils, I lower the temperature a little.
Cook until softened for about 20 minutes, stirring the contents occasionally with a wooden spatula.
Then I add sugar, lemon juice and ground cinnamon, reduce the heat to low and cook for 25 minutes.
At the end, the quince becomes soft, 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 into dessert vases. The treat goes well with fresh tea or pu-erh.

Classic way with orange

Fresh quince is sour, and in some cases it even irritates the throat. However, if baked or boiled, it becomes a delicious delicacy.

Ingredients:

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

Preparation:

I peel the quince, remove the core, and cut it into cubes. I don’t throw away the peels and cores, they will come in handy.
I fill the skin and cores with water, bring to a boil, and boil for about a third of an hour. I filter the finished syrup and add it to the pan with the chopped fruits.
Mix everything well and boil for 10 minutes. Afterwards I drain the syrup.
Add sugar to the syrup and bring to a boil. I pour in the fruit and let it sit for 12 hours.
I cut the unpeeled orange into cubes and add it to the quince. Cook, stirring occasionally, until the syrup turns amber in color. Approximate time – 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 it in a cool place.

Grandmother Emma's video recipe

Make jam and please your loved ones cold winter or guests during the New Year celebration.

Benefits of quince

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

Japanese scientists are confident that quince can be used to combat stomach ulcers. Moreover, they recommend consuming the fruit for people who want to lose weight.

Quince contains many antioxidants that help preserve beauty and youth and effectively combat 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 is an effective antiemetic.

The number of lovers of fresh quince can be counted on one hand, because this fruit has a tart taste, and it itself is very hard; the fruit is also not easy to process. But quince jam, like a piece of sunshine locked in a jar, is considered a real oriental delicacy, bearing to the body enormous benefit.

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 necessary substances as pyridoxine (B6), thiamine (B1), ascorbic acid (C), nicotinic (B3) and pantothenic (B5), as well as riboflavin (B2).

That's why lovers traditional medicine It is very often used for medicinal purposes:

The high content of pectin will help improve the functioning of the gastrointestinal tract and 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 and is recommended for use for cystitis.
It will help cope with such an unpleasant phenomenon as toxicosis;
Eating jam is recommended for those whose bodies are weakened by illness, thanks to useful workpiece, 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 influenced by the chosen recipe and the amount of sugar that was added, but on average it is not considered too high - 273 kcal per 100 g. However, it is not recommended to consume jam in large portions; a few spoons per day are enough.

The qualities of fruits can be used in cooking for a wide variety of purposes. For example, prepare a side dish for almost any meat dish, cook a magnificent compote with an unusually thick structure. We recommend making a few jars of delicious quince jam to please own body and soul this winter.

Quince jam - recipe with photo

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

Only in in this case The “unit” created by nature is designed to rid a person of his waste products, waste and toxins, and at the same time establish intestinal motility. Yellow fruit jam can provide people with hormones of pleasure and happiness.

Cooking time: 12 hours 0 minutes

Quantity: 2 servings

Ingredients

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

Cooking instructions

The most delicious quince jam

There are several techniques for preparing quince jam, most of them involve alternating processes of cooking and cooling and take quite a lot of time. Our proposed version of a tasty and aromatic delicacy is prepared relatively quickly, while still being just as fragrant and healthy.

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

To make jam, it is preferable to use an enamel bowl, a thick-bottomed pan or a basin (if you are using a double/triple portion). Please note that quince fruits are dense and heavy and there will be only 2 pieces per 1 kg.

Cooking steps the most delicious and aromatic quince jam:

Like any other fruit, before starting cooking, carefully wash the quince fruits and wipe them.
Cut the fruit into quarters, remove the core and seeds. Be prepared that this process will require some force, since quince is difficult to cut.
Cut each quarter into thin strips or small cubes.
Place the quince pieces in a deep saucepan and fill with water until the fruits are covered. Bring the contents of the pan to a boil, then reduce the heat intensity and continue cooking for another quarter of an hour. Until the fruits become soft.
Turning off the heat, use a slotted spoon to remove the quince pieces. We do not drain the water in which they were boiled yet.
Rinse the bowl in which the jam will be cooked directly. Pour sugar into it, pour in the quince decoction remaining after the previous step, at the rate of 0.2 liters per 1 kg of sugar. If desired, you can use the remaining liquid to make a tasty and healthy drink, sweetening it and boiling it.
Place a bowl of sugar filled with quince decoction on the fire and make syrup. After the sugar has dissolved, continue to boil for about a quarter of an hour. The finished syrup will not foam, will become transparent, and if you drop a little onto a clean plate, it will not spread.
Continuing to boil the syrup, add boiled quince to it, stir thoroughly and leave until boiling. Remove the foam formed during the process (there should be a lot of it), otherwise you can’t count on long-term storage of the finished jam.
By the end of cooking, the quince jam will become amber in color; its readiness is checked, just like the syrup.
Turn off the stove and immediately pour into sterile, completely dry inside jars.

This recipe will become your favorite thanks to its sweetness, aroma and sourness given by lemon. Prepare a set of ingredients in advance for its preparation:

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

We make delicious jam with nuts according to 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 round of cooking. The sequence is the same: 5 minutes of cooking - 12 hours of rest.
Remove the zest from the lemon. We cut the citrus itself into thin slices, be sure to remove the bones.
Dry the peeled nuts in a frying pan and crush them not very finely.
For the third time, 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 make quince jam with lemon?

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

For 1 kg quince you will need:

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

Cooking steps quince jam with lemon:

Under hot water We thoroughly wash each quince fruit and wipe it dry with a clean towel.
Remove the core from the quince cut in half, cut it into pieces 2 cm wide, and place in a pan of suitable volume.
Mix with sugar and leave for 2-3 hours so that the fruits release juice. Sometimes it may happen that there will not be very much juice, this usually happens if the quince is not too ripe, you can add about 200 ml of water.
Place the bowl with quince on the stove, after boiling, boil for about 5 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, add lemon, chopped in a blender, into the jam.
Pour the still hot quince jam into jars

Recipe for quince jam in slices

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 or signs of rot, as well as 1.5 cups of clean water.

Preparation clear quince jam in 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.
Place the chopped quince in a convenient saucepan and add water until the fruit is completely covered.
Boil the quince for about half an hour, then remove it with a slotted spoon. Strain the remaining water through cheesecloth and pour it back into the pan to prepare the syrup.
Mix the quince decoction 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 simmer for another 45 minutes, stirring occasionally with a wooden spoon. Make sure that the slices do not boil over; if the boil is too strong, turn off the heat under the jam, let it cool for half an hour, and then continue.

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

How to make quince jam in a slow cooker?

The basic ingredients of quince jam remain the same, even if you decide to prepare it in an indispensable kitchen assistant - a multicooker. 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, wash and cut the quince into slices, after removing the core.
Place the fruit slices in a container of a suitable size in layers, sprinkling each with sugar. Leave it to release 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 distribute evenly.
Place the mixture that has released the juice into the multicooker bowl, prepare the jam with open lid on the “Quenching” mode for half an hour.
After complete cooling, start “Stewing” again for a quarter of an hour. Repeat the procedure several times until the syrup is ready. Place the jam into sterile jars.

Simple and quick quince jam - the recipe couldn’t be simpler

We offer you a recipe for a unique jam that combines two of nature’s healthiest autumn gifts. An additional advantage is that the cooking process takes very little time, because the jam is cooked in one step.

Required ingredients:

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

Cooking steps the fastest and simple recipe quince jam:

We wash the peeled pumpkin and cut it into slices; we do the same with the quince, from which we first remove the seed pod.
Mix both main ingredients and add sugar. Let it brew for a few hours and release the juice.
Place the sweet quince-pumpkin mixture on the fire and bring to a boil, then reduce the flame to half and simmer for another 30 minutes.
Pour the still boiling jam into sterile jars and seal. Or the already cooled jam can be covered with plastic lids and stored in the refrigerator.

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