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A simple recipe for the most delicious quince jam. How to make quince jam in slices

It is a very healthy fruit.

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

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

What's the benefit?

Fresh fruits of the fruit in question are rarely consumed, since not many people like the astringent taste. Therefore, people prefer to consume the fruit in other forms, for example, making delicious quince jam.
Everything is saved in it beneficial features that are necessary for people, such as peptide compounds, fructose, titanium, boron, essential oils, iron, selenium, copper, potassium, phosphorus, sodium, vitamins A, C, E, as well as group B.

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

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

anemia;
kidney diseases;
gastrointestinal disorders;
ulcer;
diseases of the heart and blood vessels;
sore throat;
skin irritations and burns;
headaches;
poisoning

This product also improves appetite and helps eliminate bad breath. Next we will consider the most delicious recipe quince jam.

What will you need?

Kitchen appliances and utensils

You need to take:

clean sponge;
cooking pan;
ladle;
Bowl;
spoon (you can use a wooden one);
banks;
covers.

Ingredients

For cooking yourself delicious jam from quince you will need:

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

Features of product selection

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

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

Important! The peel should not have a sticky coating or unnatural shine that resembles a paraffin layer.

Step-by-step recipe with photos

Quince preparation

The fruit is covered with a “fur coat”, so it needs to be peeled. To do this, you need to fill the fruits with water and use a small clean sponge to remove the fluff from them.

Slicing

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

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

Quince for jam should be cut into small slices.

Stirring and cooking

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

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

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

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

If the fruit variety is sour, then you don’t need to add anything to the jam. If the quince is sweet, you can add it to taste or lemon juice.

Transferring into jars

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

Using a ladle, pour the sweet mixture into the jars to the top and screw the lids on tightly. To prevent it from spilling past, it is recommended to use a watering can with a large neck. Place the jars with the lids down to allow excess air to escape.

Fresh quince is hard and sour, and many people do not like it. But after cooking, it acquires an amazing aroma, softness and sweetness. In addition, this fruit is extremely important for the human body. The beneficial substances stored in its composition improve digestion and metabolism. Every housewife has the most delicious recipe for quince jam in her arsenal.

Quince jam: all the cooking secrets

The beautiful transparent color of the syrup and the softness of the fruit - this is what you should get as a result of boiling quince. For everything to work out correctly, you should follow a few simple rules.

Technologies for preparing delicious delicacies:

Only ripe and juicy fruits should be used. They will yield more juice for the syrup. If the quince is dry, then add a little more water.
The middle is cleaned, and the pulp along with the peel is cut into slices or cubes. The crust of each fruit contains essential oils, which will add flavor to the jam.
The fruit is covered with fluff, which must be cleaned before cooking with a clean sponge.
Adding cinnamon or vanilla to the recipe will improve the taste.
Quince fruits are very hard and it will be difficult to cut them, so you must first pour boiling water over them.
If the ingredients contain additional fruits, the cooking process must begin with the main product so that it has time to become soft.
To prepare quince jam, use a container with thick walls. The fruit should always be stirred during cooking, otherwise it may burn and then you will not get a transparent and beautiful syrup color.

Important! If the sweet is being prepared for winter preservation, then it should be taken into account that 1 kg of peeled slices will yield approximately 1 half-liter jar of jam.

The most delicious quince jam recipe

The most delicious jam is considered to be one that combines lemon and quince. As a result, the delicacy is sweet and sour with a subtle citrus aroma. This cooking method will pleasantly surprise you with its consistency, taste and rich color.

Ingredients:

quince (medium size) – 5 pcs.;
lemon – 1 pc.;
water – 1 tbsp.;
sugar – 1.2 kg.

Wash the main ingredient and remove the core. Cut into large slices – 1 cm wide.
Fill with water and put on fire. Once it boils, add half the sugar and stir well. Cook for 20 minutes.
Chop the lemon into cubes and add to the hot fruit mixture. Add the remaining sugar and bring to a boil again. Leave to simmer for 30 minutes.
Towards the end of cooking, the syrup will begin to thicken, and the quince slices will become transparent.

Attention! Instead of lemon, you can add freshly squeezed citrus juice.

Everyone will love this recipe for the most delicious quince jam. The delicacy turns out sweet and sour. It can be served with tea or used to prepare various desserts.

Video with the most delicious quince jam recipe:

Simple recipe with syrup

To prepare a delicious treat from the fragrant yellow fruit according to this recipe, you need to purchase only a few ingredients and set aside a little time. Only ripe fruits can be used for jam. Overripe and green ones are not suitable.

Ingredients:

quince – 2 kg;
boiling water – 200 ml;
sugar – 2.5 kg.

Wash and peel the fruits under running water. Do not throw away the peel.
Divide into four parts and core (do not throw away).
Cut into thin (1–2 mm) slices.
Pour boiling water over the peelings and pits, put on fire and cook for half an hour. The result will be a base for the syrup.
After the allotted time, strain and add half the sugar to the broth.
Pour hot aromatic syrup over quince slices and cook for 15 minutes. Then let it cool and put it back on low heat for a quarter of an hour.
Pour in the remaining sugar and simmer over low heat for another 15–20 minutes.

The recipe for delicious quince jam is simple and easy to prepare. The sweetness can be served immediately after cooling, or it can be rolled into jars while still hot.

Delicious quince jam with nuts

An original recipe that walnut lovers will love. The sweetness is thick, with a rich amber color and a pleasant aroma.

walnut kernels – 2 cups;
quince – 2 kg;
water – 300–400 ml;
vanilla – 10 g;
sugar – 2 kg.

Step-by-step preparation of jam:

Peel and core the fruit. Cut into slices and place in a thick-walled pan.
Pour water over the peelings and cut out cores and cook for 30 minutes. Strain. The result will be a rich syrup for jam.
Pour over the chopped fruits, put on fire and simmer for 10 minutes. Drain the liquid, add sugar and bring to a full boil. Add to the fruit mixture and let stand for 6–8 hours.
After the time has passed, place the pan on the stove, add chopped large pieces nuts, vanilla and cook for 45 minutes. Stir occasionally.

Delicious jam according to this recipe is ready. You can roll it into sterilized jars or let it cool and start tasting.

Mix of quince with pumpkin and apples

Quince is called the “golden apple” because these fruits are very similar in appearance and color. Their combination in jam will come in handy. But a sweet vegetable – pumpkin – will add a special piquancy.

Ingredients for this recipe:

quince – 2.5 kg;
apples (winter varieties) – 400 g;
pumpkin – 400 g;
sugar (brown) – 2 kg;
water – 400 ml.

Step-by-step preparation of delicious jam:

The first step is to prepare the vegetables and fruits. To do this, peel them and remove the seeds. If desired, you do not have to peel the apples and quinces.
Grind into slices or small cubes (optional). The consistency will vary. In the second case, it will be an almost homogeneous mass.
Place the quince in a container, add water and boil for 20 minutes. Add apples, pumpkin and sugar. Cook for 5-6 minutes in 3 portions with 5 hours cooling breaks.

This is the only way to prepare tasty and aromatic quince jam. The fruit slices will become translucent and the syrup will be deep red. In addition, with this technology, all useful substances and vitamins will be preserved in the jam.

Original recipe for quince and orange jam

Adding a citrus fruit will complement the jam with a pleasant aroma and amber color.

Ingredients:

quince slices – 2 kg;
medium orange - 1 pc.;
sugar – 2 kg;
water – 400 ml.

Step-by-step preparation of delicious jam:

Boil the main ingredient for 20 minutes. Drain the syrup, add half the sugar and bring to a boil.
Pour the resulting syrup over the boiled quince. Leave for 6–8 hours.
After the time has passed, combine the fruit mixture with the diced orange.
Place on the stove and cook for about 30-35 minutes.

The jam for this recipe is ready. Can be served after cooling completely. At low temperatures(in the refrigerator) the sweetness will thicken well and can be easily spread on cookies or bread.

A simple recipe for a slow cooker

You can use your favorite recipe for making quince jam if you have a multicooker in your arsenal. Sweet preparation It will turn out no less tasty and aromatic. Ingredients:

quince fruits – 2.5 kg;
water (hot) – 200 ml;
sugar – 2 kg;
citric acid - a pinch.

Step-by-step preparation of jam:

Wash the fruits, remove any residue with a sponge and cut into small cubes.
Place in a multicooker bowl, add water and add sugar. Add citric acid.
Close the lid and turn on the “Extinguishing” mode for 60 minutes. To prevent the jam from burning, it is still recommended to open the multicooker once every 15 minutes and stir with a silicone spoon.
At the end of cooking, the device will signal with a signal that the delicacy is ready. So sweet and delicious preparation You can immediately put it in small sterilized jars and close it for the winter, or you can let it cool and serve for tea.

How long can you store

Important! If we talk about winter preservation, then in this case quince jam can last in the basement for more than 2-3 years.

Conclusion

The most delicious recipe for quince jam is chosen individually. Some will like the fruit and vegetable mix, while others will be pleased with the combination with walnuts.

There are no similar entries.

This quince comes from Turkey, it seems. Large, yellow and dry. Quince, in principle, does not contain very much juice, but this imported one is even drier than the seasonal one. I will write below how to deal with this)
Let's figure out how to make quince jam in slices. Wash quince.

Now about cleaning the quince. This is entirely at your discretion, depending on what kind of slices you want to get in the finished jam. If you want slices that will retain their shape and separate clear syrup, then I recommend not peeling. Especially if the peel is thin.
First we need to prepare the quince for making jam. The preparation process includes: 1) blanching the slices. After blanching, quince absorbs syrup better and more evenly, releases juice better and the time for preparing jam can be reduced. 2) Add sugar overnight to release the juice.
Let's start with blanching, which is best done gradually, 2-3 quinces at a time, so as not to darken.
Cut the quince into slices (no need to chop, a thickness of 5-7 mm is quite normal). Do not throw away the core with the seeds.

Boil 1 liter of water (no more) and high fire throw in quince slices. Attention! There is no need to cook for a long time, once it boils, wait 2 minutes and remove with a slotted spoon.

Immediately take the container in which you will cook the jam. Place the slices there.
Save the water after blanching!

Sprinkle quince jam with sugar and a pinch of citric acid, the recipe for which I offer you. There is no need to add all the granulated sugar at once; it is enough to use about half a glass for each serving of prepared slices.
We repeat this with all the quinces. I had 5 pieces, I did it in 3 stages. Cover with a lid and leave overnight.

Remember when I asked you not to throw away the quince core? Put it in the refrigerator, it will be useful tomorrow. In addition, quince seeds are folk remedy, used for coughing.

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

Throw the quince cores into the water that remains after blanching the slices (you saved it?) Bring to a boil and cook for 10 minutes.

Then strain, pour out as much water as you want to add syrup (I poured half a glass and then regretted it, I needed more, 200-250 ml). Add from the amount of sugar that you measured for jam, as much as you took syrup and put on fire

Boil until the sugar dissolves.

And pour the resulting syrup into the quince. Let's proceed to the 1st stage of cooking the jam: put the quince on low heat.

The photo shows how much juice and syrup came out. We need a small fire at the first stage of cooking so that the quince heats up slowly, releasing its juice, and the jam does not burn.

Bring to a boil and add the remaining sugar. I repeat, in total I use 850 g per 1 kg of quince, of which about 1.5 cups were used for filling and half a glass for syrup, and the rest is poured.

And stir.

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

The first stage is completed, cover the quince with newspaper or clean paper to absorb the steam and set it to cool. I left it until the evening.

Quince, an Asian relative of the apple and pear, is an unsightly fruit and practically inedible in its raw form, even dangerous for the stomach. Nevertheless, the jam it makes is very tasty and also healthy. Thanks to high content ascorbic acid, iron, other vitamins and microelements, which are preserved even after heat treatment, this fruit helps 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 prepared correctly.

Technology for preparing quince jam

Quince jam is not difficult to make, however, if you violate the technology, 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. Other dangers also await an inexperienced cook: for example, jam made incorrectly can become sugary.

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

To make jam, you need ripe, but not overripe fruits. They have a rich yellow, fragrant. If the quince is a little green, it doesn’t matter: put it on the windowsill, in a few days it will ripen.
When preparing fruit for cooking, remove the core, but do not remove the peel - it is this that gives the jam its unique aroma. Cut into slices, which look attractive in jam, or into cubes, which even retain their shape better.
Quince is cooked in at least two stages. First of all, they boil it in water, then take it out, make syrup from this water, and then cook the fruits in it. Classical technology also involves alternating the cooking and cooling time, infusing the jam, which is why the preparation of this delicacy stretches out for almost a day. However, there are recipes instant cooking quince jam.
Quince burns quickly. If you neglect it 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 container with a thick bottom or at least stir constantly.
At the final stage, you must add a little citric acid to the quince jam. It is needed not to add sourness to the dish - 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 it onto a cool saucer: if the drop does not spread, it’s time to move on to the next stage.
Wash the quince, remove the core, peel, cut into slices or cubes.
Dip the fruit pieces into the 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 to a boil again and wait until it cools to room temperature.
Bring the syrup to a boil again, add citric acid, simmer for a couple of minutes and pour the jam into prepared (sterilized) jars.
Roll it up, turn it over, insulate it, and after 12 hours put it away for storage.

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

Cooking method (second option):

Wash the quince, cut into 4 parts, remove the core, but do not peel. Cut into thin slices.
Place the slices in an enamel bowl, add water and boil until you notice that the slices have become transparent in the thinnest places.
Remove the slices from the bowl and place them on a tray or in another bowl in a thin layer to help them cool faster.
Meanwhile, add sugar to the water in which the quince was boiled and cook the syrup.
Place 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 place in jars.
Turn the 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:

Place the quince cut into pieces into a microwave-safe container with a capacity of approximately 3 liters (filling it two-thirds full). If the size of the microwave does not allow you to use such a large dish, take a smaller one and reduce the amount of ingredients by half.
Place in the microwave, set to maximum power, cook for 10–15 minutes (time depends on volume).
Take it out, add sugar, put it in the microwave again and cook at the same power for the same time.
Dilute citric acid in water, add to the jam, and microwave again for 2-3 minutes.
Place in sterilized jars, close with sterilized lids, place with 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 peel.
In another container, prepare a thick syrup by pouring in 0.2 liters of water and dissolving 0.5 kg of sugar in it, gradually adding.
Pour boiling syrup over the quince and leave for 4 hours. Don't forget to cover with gauze or cloth to keep out insects.
Add the remaining sugar and put on fire. Cook for a quarter of an hour.
Boil the peel by filling it with 0.1 liters of water. Strain the broth and add to the quince. Add a packet of vanillin there.
Wash the lemon, cut into thin slices without peeling, remove the seeds, and place the lemon slices in the jam.
Place crushed nuts there, pre-heated in a frying pan (this is necessary so that they do not become moldy and spoil the jam).
Bring to a boil again and simmer for 5 minutes.
Place in jars that need to be sterilized beforehand. Close, turn over, insulate and leave to cool for 12 hours.

The resulting jam is the most real dessert, which is not a shame to submit even to festive table. Guests will be delighted. In addition, this delicacy is extremely useful; it will protect the body during epidemics and 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 pieces to remove the core, cut thinly.
Place in a saucepan, add water so that it completely covers the slices and is even higher by at least a centimeter.
Bring to a boil over medium heat, reduce heat and simmer for 20 minutes, stirring constantly with a wooden spatula.
Add the remaining ingredients and cook for another half hour.
Place them hot in jars, roll them up, turn them over, cover them with something warm, and only after they have cooled almost completely, put them away for storage.

This jam turns out 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 fruits, remove seeds and peels, cut into small pieces.
Add sugar, cover with a cloth and leave overnight.
Place on the fire, bring to a boil, boil for 5 minutes, leave to cool for 5 hours.
Repeat the procedure twice.
Add citric acid to last time bring to a boil and pour into jars.
Close the jars, turn them over, cover them with a blanket, and after a day put them in the pantry.

The flavor and aromatic proximity of quince and apples gives a harmonious bouquet. The jam turns out thick and viscous.

Quince and pumpkin jam

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

Cooking method:

Cut the peeled quince and pumpkin into small cubes, add sugar, mix and leave overnight.
Place over low heat and simmer for 35 minutes after it boils. Remember to stir to prevent burning.
Add citric acid and cook for another 5 minutes.
Place hot into sterilized jars, close them, and leave to cool upside down. It is better if cooling occurs slowly; for this, the jars need to be covered with something warm, for example an old down jacket.

The jam has a slightly unusual, but quite harmonious taste; its consistency resembles jam.

Quince jam with orange

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

Cooking method:

To clean the quince, pour 1 liter of water and cook for 20 minutes, cool, strain.
Pour the broth over the quince, add granulated sugar and cook for 10 minutes after boiling.
Leave to infuse for 8–12 hours.
Wash the orange, chop it finely without peeling, or mince it, mix with quince.
Cook, stirring continuously, for 40 minutes.
Place in jars prepared in advance, close them and leave them upside down to cool in a warm place.

Thanks to orange, quince jam acquires a pleasant sunny hue and a delightful aroma with fresh notes of citrus. In winter, especially under New Year, opening a jar of such jam will be very pleasant.

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, remove the core and peel, and chop finely.
Pour in water and simmer 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 place into jars.
Close the jars, turn them over, cover them with a sweatshirt or insulate them in another way, after 12 hours you can try them or put them away for storage.

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

Quince jam can be very different - it all depends on the chosen recipe. Provided that the preparation technology is followed, the dessert from this fruit turns out to be tasty and aromatic, and also extremely healthy.

I found out what a quince was when I was about 8 years old. Having arrived to visit my grandmother in the village, I grabbed what I thought was an apple and took quite a bite. big piece and closed her eyes in bewilderment and looked at her mother - it turned out to be so sour, viscous and tasteless. But from the quince jam—as you probably guessed, that’s what I mistook for an apple—they couldn’t get me away for a long time. Interesting fact: after heat treatment, hard and tart quince becomes soft and sweet, and its divine aroma cannot be compared with anything!

Let's start, as usual, with benefit...

This wonderful fruit is very healthy and its importance for our health cannot be overestimated. Due to its 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 its pronounced binding and antiseptic effect, fresh fruits used as a choleretic and diuretic.

I can continue listing the advantages for quite a long time, I think. Did you understand that quince fruits have mass positive properties, I will only note that you should not eat crushed quince seeds, as they contain amygdalin - a rather dangerous poison.

Quince jam, in addition to having great taste, also saves everything useful qualities original product, so I always have at least one jar in my pantry. To date, I have collected more than a dozen recipes for quince jam, I will be very glad if you like any of them.

Quince jam with lemon

Ingredients for the recipe:
quince 1kg
medium lemon 1pc
sugar 1kg
water 200-300ml

How to make quince jam with lemon

Let's prepare the quince fruits: rinse thoroughly under running water hot water and wipe it dry.
Cut each fruit in half and remove the core and seeds. Cut the halves into medium-sized pieces, approximately 1.5-2 cm, and place them in a pan of a suitable size.

Add sugar and let the juice simmer for several hours. If the resulting juice is not very much (this happens if the quince is not fully ripe), you can add a glass of water.
Place 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 boiling our not yet ready jam for the last time, cut the lemon into thin slices. You can also grind it with a blender.
Boil for 5-7 minutes and pour into prepared pre-washed and sterilized jars.
When finished, turn the container with jam upside down and leave to cool, covered with a blanket. Ready!

Quince jam with nuts

Ingredients for the recipe:
quince 2kg
granulated sugar 2kg
water 1l
2 cups peeled walnuts

How to make quince jam with nuts

We will peel the washed and dried quince, cut it into halves and remove the central part with the seeds; we will still need the trimmings, so we do not throw them away.
Cut the quince halves into small slices, place them in a saucepan of the appropriate volume, add water and boil for 7-10 minutes, then salt the water and add syrup made from 1 kg of sugar and 0.5 liters of water.

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

Meanwhile, boil the quince peelings 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 cooking. Then add the nuts, chopped into large pieces.
Cook for another 5 minutes and seal while hot in prepared containers with lids. All!

Quince jam slices

Recipe Ingredients
quince 1kg
sugar 1.5kg
water as needed, approximately 0.5-0.7 l

How to make quince jam in slices

Remove the skin from the previously washed quince, cut the fruit into slices of the desired size, removing the hard central part with the seeds.
Place the slices in a cooking container and pour 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 remove them with a spatula, and strain the water in which they were cooked through a filter cloth or gauze folded in several layers.
Make a syrup from the resulting broth and sugar; add sugar gradually over a low simmer, stirring constantly.

When the syrup is ready, place the quince slices in it and cook until they become transparent, first over high heat and then over low heat.
It is important to ensure that the quince does not become overcooked. When finished, pour into prepared containers with lids.

Japanese quince jam

Japanese quince is often found on personal plots, housewives appreciate her for her bright beautiful flowers. The fruits of such a quince small size, but the jam they make is very tasty, with a pleasant sourness.

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

How to make Japanese quince jam

Wash the Japanese quince fruits thoroughly, dry them, peel them and remove the core. Next, cut them into pieces, the size depends on your preferences.
Place the quince pieces in a container and cook for 10 minutes, add sugar and cook for another 15-20 minutes.
Remove from the stove, let sit until it cools completely and boil again, but not for long, about 5 minutes. That's all, the jam is ready!

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

Delicious quince jam

Ingredients and preparation

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

Cut the washed quince into halves and remove the hard core.
Cut into pieces and cook, adding water, until soft, about 20 minutes. Then we start adding sugar in portions.
Bring to a boil and let stand for about 5 minutes.
Let it sit 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
ripe quince 1kg
apples 0.5kg
sugar 1kg

How to make apple-quince jam
Peel the prepared apples and quince, remove damaged areas and the core with seeds, cut into small slices and place in a saucepan.

Add sugar to our mixture and leave for 7-8 hours or even overnight so that the juice is released from the fruit. After this, boil the mixture of quince and apples 3 times for 5 minutes, 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 seal it in jars, it runs out 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 and seeded, into slices, it should be about 1 kg.
Place the trimmings in a separate container, add water and boil for about 15 minutes, then strain the broth through a strainer or special cloth, discard the pulp from the peelings.
Gradually add sugar to the resulting liquid, add quince slices and bring to a boil. Boil for 10 minutes and remove from the stove to cool. We repeat the procedure 3 times.
For the last time, you can add a small lemon, crushed in a blender, to the quince; this will give the jam a pleasant sourness.

Quince jam with orange

Recipe Ingredients
peeled quince 2kg
sugar 2kg
water 1l
1 medium sized orange

How to make quince-orange jam

Cut the prepared peeled quince into slices or cubes, whatever you like.
Fill the peelings and the central part of the fruit with water and boil for about 15-20 minutes. Strain the resulting broth and pour it over the quince pieces; discard the remaining mixture during straining.

Cook the quince for about 10 minutes, then pour the syrup into a separate container, add sugar there and bring to a boil.
Pour the resulting hot sugar syrup over our boiled quince and set aside for 10-12 hours. Cut the well-washed orange into small slices and place in a pan with quince.
Cook, stirring, for about 35 minutes.
As a result, our quince jam with orange acquires a magical amber hue and a divine aroma!

Quince jam with pumpkin

Recipe Ingredients:
peeled pumpkin 1kg
peeled quince 0.5kg
sugar 0.7kg

How to make quince and pumpkin jam
Cut the previously washed and peeled pumpkin and quince into small pieces and add sugar (0.5 kg is enough, if you like it sweeter, add a little more).
Mix and leave until copious discharge juice
Cook over low heat, stirring occasionally, for about 30-35 minutes.
For long-term hot storage, seal in sterilized jars.
If you eat it right away, you can cool it and store it in the refrigerator in an appropriate container.

Quince jam in a slow cooker

Ingredients:
peeled quince 1kg
sugar 1kg

Wash and dry the quince. We remove the seed pod (core), the skin does not need to be cut off, the main thing is to carefully trim off possible damaged areas.
Cut the quince into pieces approximately 1-1.5 cm thick, place in a suitable bowl and add sugar, mix, cover and leave for 72 hours.
We stir once every day, trying to do it carefully.
Cook the jam in a multicooker on the “stew” mode (the boil is very strong in the “cook” mode, which is not suitable for us) in two steps of 30 minutes each. First, close the multicooker with a lid, and when it boils, continue with the lid open.
The interval between cooking is approximately 6 hours to allow the jam to cool completely.
After the second boiling, seal it in clean jars with lids.

Quince jam in a bread maker

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 grind in a meat grinder or using a blender.
Mix lemon pulp with chopped quince and sugar. After 1-2 hours, when the juice is released, transfer our sweet fruit mixture to the bread maker.
We set the “jam” cooking program. After 1.5 hours, wonderful quince jam in the bread maker is ready!

As you can see, there is nothing complicated in making quince jam. The effort put in is fully compensated by the excellent taste and amazing appearance the resulting healthy treat. Besides, believe me, in the eyes of your 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 slightly chilled or at room temperature. Brew tea and enjoy!

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