Quince jam in slices. Quince jam is the most delicious recipe

Not many people are familiar with such an interesting fruit as quince. By appearance she reminds green apple, and its taste is sour and tart. I suggest making quince jam in slices. Simple and most delicious recipe will be appreciated by all housewives who are not indifferent to this fruit. After heat treatment, quince slices turn into juicy, soft, syrup-filled honey slices, which, in addition, have an incredible aroma. Golden toast with a spoon of quince jam is a wonderful option for a quick breakfast, especially with a cup of hot tea or coffee. You can make not only jam from quince, but also jams, jellies, candied fruits, and compotes. She harmonizes perfectly with meat products when baking.

I offer a simple, proven recipe that does not require much effort or expense. From this amount of ingredients, about 500 g of the finished product is obtained.

Taste Info Jam and marmalade

Ingredients

• Quince 600 g;
• Sugar 400 g;
• Citric acid 0.5 tsp;
• Cloves 2 pcs.;
• Water 250 ml.

How to make quince jam in slices

Take the fruit good quality. It happens that the inside of the quince is all wormy. When purchasing, make sure that there are no traces of worms. Quince should be dense and beautiful yellow color, no stains. Rinse thoroughly under running water, dry with a towel. Arm yourself with a vegetable peeler and remove the peel, do not throw it away. Cut the fruit into four halves and cut out the seed pod. To prevent the quince slices from darkening, place them in a container of cold water.

Take a suitable cooking container, but not an aluminum one. Pour in the required amount of water. Place the peeled skins in. Boil it. Cook over low heat for 15-20 minutes.

After the skins have given off their taste and aroma, remove them with a slotted spoon and throw them away. Add half the sugar. We send it to the fire. While stirring, dissolve the sugar grains.

Cut the quince into long slices or random small pieces and dip into hot syrup. Bring to a boil and simmer for about 5-6 minutes over low heat. Set aside for about 4-5 hours and let cool completely.

The second time, add the remaining sugar and put it on the fire. Carefully so that the slices do not fall apart, stir until the sugar dissolves and bring to a boil again. Cook for 5-6 minutes and turn off the heat. Again, leave to cool completely for 3-4 hours.

For the third time, add citric acid and cloves to taste. Stir and boil. Cook again for 5-6 minutes. If you want to get thicker jam and a more saturated color, this procedure can be repeated up to five times. Just add lemon at the end.

Instead of citric acid, you can add lemon juice in an amount of 50 ml.

Some people cook lemon slices with quince pieces, which is also tasty and original.

Pour into sterile jars and seal tightly.

Turn over, wrap and let the workpiece cool completely. The quince jam in slices is ready. Store in the pantry. Bon appetit!

Previously, we prepared aromatic...

Quince grows in the south, although it is also found in gardens middle zone. Fresh fruits are unsuitable for food: they are hard and sour. But after cooking, they become soft and sweet, and also emit an amazing aroma. Due to its yellow color and external similarity, the fruit is called the golden apple. Quince jam is unusually aromatic and tasty.

As many health benefits as it brings Golden Apple, can produce few fruits. Due to the high pectin content, fruits normalize digestion. Quince juice is very useful for anemia. The seeds have antiseptic properties and can be used for sore throats (but never in crushed form, this is dangerous). Fresh fruits act as a diuretic and choleretic agent. Quince jam is not only considered the most delicious, it also does not lose its beneficial properties after processing.

How to choose quince for jam

Only ripe fruits are tasty and aromatic. In order not to make mistakes, you need to know the characteristics of fruits. It is advisable to choose large, dense fruits without damage or dents, with a uniform yellow color without green spots. Ripe quince is more fragrant than unripe one.

Features of preparing quince jam

How to make quince jam so that the pieces of fruit do not become hard and the syrup turns out to be a beautiful transparent color? To do this, follow the following technology:

• Use ripe but not overripe fruits.
• The box with the seeds is cut out, the fruits along with the peel are cut into cubes.
• The prepared product is blanched in boiling water.
• Sugar is added to the same water used for blanching to produce syrup. Bring to a boil, add fruit, boil for 5-10 minutes. According to the technology, you need to alternate boiling with infusion during the day, repeating the operations several times.
• You cannot leave jam on the stove unattended, it can burn, and then its color and taste will be hopelessly spoiled. For cooking, take a thick-walled dish and constantly stir its contents with a spoon.
• To prevent sugaring, add citric acid at the end of boiling at the tip of a knife. On average, cooking lasts one and a half hours.

How to make quince jam with lemon?

If you prepare original quince jam with lemon, its taste will be richer.

According to the recipe, for 1 kg of fruit take 1 kg of sugar and one lemon. You will need 3 more glasses of water for the syrup. If desired, add half a teaspoon of vanillin.

Syrup is made from water and sugar. At this time, the fruits are peeled (or peeled) and cut into small slices. Place the fruits in boiling syrup, reduce the heat, and simmer for 15 minutes. Turn it off and wait until it cools down. The process is repeated 3 times. Turning the stove on last time, add vanillin and lemon along with zest, cut into cubes.

The finished quince jam with hot lemon is packaged in jars and rolled up (or covered with screw caps). Store in a cool place.

Recipe for quince jam in slices

Quince jam in slices looks beautiful. Plus it is very tasty. According to the recipe for quince jam, take one and a half kg of sugar per 1 kg of fruit in slices. Peeled and seeded fruits are cut into even slices, placed in a saucepan, filled with water so that the slices are covered with liquid, but do not float.

Boil until soft. The slices are taken out, the water is filtered through gauze, and sugar is added to the broth. Bring to a boil and add fruit slices. Cook over low heat. The slices should become transparent, but not fall apart. The products are poured into containers and stored for storage.

In a slow cooker

Nowadays, smart assistants have appeared in the kitchen. Among them is a multicooker. You can quickly cook quince jam in it. The recipe is simple.

One kilogram of quince is washed and dried. The seeds are removed. If there are damages on the peel, they are also removed. The fruits are cut into small pieces and placed in a bowl. Add sugar, mix, close with a lid, and leave for three days. Stirring is repeated every day. Turn on the “quenching” mode and set the time to 30 minutes. After boiling, open the multicooker lid. After letting it brew for 6 hours, repeat the cooking and pour the finished delicacy into jars.

An interesting recipe for quince jam with nuts. You will need: 2 kg of quince, 2 kg of sugar, 1 liter of water and 2 cups of walnuts.

Preparation:

1. Wash and dry the fruits.
2. Peel the skin, remove the seeds, but do not throw away.
3. Cut the fruit into slices, add water, cook for 10 minutes. Drain the water.
4. Place the fruit in a syrup of 0.5 water and 1 kg of sugar.
5. After 3 hours, add the remaining sugar and put on fire. Boil for 5 minutes, leave for 6 hours, repeat the process from the beginning.
6. Place the peelings in the remaining water and cook for 15 minutes. The broth is filtered and added to the pan. Add crushed nuts, cook for 5 minutes, turn off and pour into jars.

With orange

Quince jam turns out very tasty when you add oranges. The combination of fruits enhances the aroma and taste, and makes the color of the finished product richer. For the recipe you will need 1 kg of quince and sugar, 1 orange and 2.5 glasses of water.

Peel the fruit, add water and cook for 30 minutes. The fruits are cut in half, the core is removed, and cut into slices. Remove the peel from the broth and add the prepared slices. After 10 minutes, filter the broth, add sugar, and bring to a boil. Throw in the quince pieces, turn it off and cover the pan with a towel. After 12 hours, place the container on the fire and cook for 30-40 minutes. A bright amber color indicates the dish is ready. It is poured into jars and stored in a cool place.

With apples

The recipe for quince jam with apples is common and affordable. For 1 kg of ripe fruit you will need half a kilo of apples and 1 kg of sugar. Peel the washed fruits, cut out the core, and cut into small pieces. Mix in a saucepan with sugar and leave overnight. During this time, juice will be released. Cook in three steps of 5 minutes each with a break of 6 hours. This recipe makes the jam beautiful, tasty and aromatic.

Storage Features

Quince jam can be stored for 1-3 years. The jars are placed in the refrigerator, basement or cellar. Fruits are left fresh for the winter. Storage conditions: humidity 80%, temperature from 0 to 2 degrees and no light. Fruits can be safely stored for 1 to 4 months.

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

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

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

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

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

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

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

Then turn off the heat and cool the mixture completely.

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

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

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

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

Place hot jam into sterilized jars.

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

The quince jam in slices is ready. From the specified amount of components, approximately 0.9-1 liter of jam is obtained (depending on the duration of cooking).

Culinary Study 10/08/2018

The jam season is coming to an end. 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 once you cook it, a miracle happens. Let's make quince jam today.

Irina Rybchanskaya, the regular host of our delicious column, brought us her proven recipes for making quince jam at home. Irina will continue the story.

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

At first, shaggy, oddly shaped fruits were placed 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 this: grandma's recipe. And she got it from her neighbors - the Armenians, who cooked quince this way back in their homeland, in Kars. The process takes quite a long time, but there is not much active cooking time. But the jam turns out fabulous! Don’t be lazy to prepare it while there are quinces in the markets. You will be rewarded handsomely for your patience and diligence.

Quince jam in slices - the most delicious recipe

The best choice for making this jam is hard quince, which grows in the Caucasus and Uzbekistan. It is much more aromatic and tastier than the softer Turkish one. And don’t let its pristine rigidity scare you. In the jam, the quince slices will become softer, slightly elastic, completely pliable to the teeth and very tasty.

The jam according to this recipe in our family is called “soft”. Unlike “hard”, the recipe for 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 the fruits, wash them, cut them in half, and remove the hard centers with seeds.
2. Cut into thin slices.
3. Boil water in a large saucepan and throw the pieces into it.
4. After 2-3 minutes, quickly remove the pieces, place them on large trays, and cool.
5. Place granulated sugar into boiling water and stir. Cook over low heat for about an hour and a half.
6. Place the chilled fruits in another spacious container and fill with syrup.
7. Cook at a not too vigorous boil for ten minutes. Turn off the fire.
8. We calmly 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. The third time we boil it for five to ten minutes, put it in sterile jars, roll it up, and put it into storage.
11. This is what finished quince jam looks like in slices.

My comments

1. Take my word for it: this quince jam recipe is truly the most delicious. There is a delicious jelly-like syrup and delicious, incredibly tasty slices!
2. Be sure to place the quince petals on trays after boiling, otherwise they will overcook. Act quickly; all equipment must be prepared in advance.

Quince jam - step-by-step recipe with photos

The pieces of fruit 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 are reminiscent of this particular delicacy.

The step-by-step recipe is as simple as twice two. Even a novice, caring housewife can handle its implementation.

Ingredients

• Equal amount of quince (net) and sugar.

How to cook

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

cut pretty in large pieces, approximately one and a half centimeters thick.

Place the prepared pieces in a spacious container, add half the amount of sugar according to the recipe. Leave it like this until the fruits release their juice. Stir after the juice appears.

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

The decisive moment has come - the start of the cooking process. Place the container on the fire, wait until it boils, and reduce the flame to minimum. Cook over low heat - the surface of the jam should only move slightly and become 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 the jam. The photo shows the finished jam.

This is such a wonderful jam made from our homemade quince. Amber, rich color. Subtle, captivating aroma with its tenderness. I’m generally silent about the taste.

Ideal quince jam at home

I invite you, dear readers, to watch this excellent video. It's especially nice that perfect recipe A man introduces us to homemade quince jam.

Quince jam with walnuts - recipe

I really love the combination of jam with any nuts. Most often I cook it with the kernels of the apricot kernels themselves or with almonds. And quince - with hazelnuts and walnuts.

Our hazelnut harvest is still too small due to the youth of the bushes. But we collect several large bags of our own walnuts every year.

Ingredients

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

How to cook

1. The amount of ingredients will be different for everyone. You just need to respect the proportions. First, let's prepare the quince in the usual way - wash it, cut it, remove the seeds, cut it into pieces or small petals.
2. Let's prepare the walnuts. Take from 100 to 300 grams of nuts per kilogram of fruit. They need to be dried in a frying pan. Then rub between your palms to remove the skin.
3. Fill the fruits with water. It shouldn't even cover the pieces. Cook for two to three minutes and remove the quince to 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. Boil the syrup, put quince and nuts in it. Stop heating after five minutes of boiling.
5. We wait until our future jam has completely cooled down. Repeat heating and boiling for five minutes. We make three such “entries”.
6. After the last cooking, pack the jam into sterile jars and close the lids. I think there is no need to remind you that our jars and lids are always sterilized.

Ripe quince jam is self-sufficient and does not require additional flavorings or taste regulators. If for some reason you have to process quince that is not quite ripe, 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 sugar;
• 300 ml water.

How to do

1. Washed quince, freed from seed pods, 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, grind in a meat grinder along with the skin.
4. Wash the ginger, peel it, and grate it on a medium grater.
5. We measure out 300 ml of water in which the slices were blanched, pour sugar into it, and cook the syrup.
6. We immerse fruits, twisted lemon, and grated ginger into it.
7. Heat over medium heat, boil for five minutes, let 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, and place on the pantry shelf.

Japanese quince jam for the winter - the most delicious recipe

From Japanese quince (it is also sometimes called Chinese) you can make 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.

To prepare, 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 Butternut, Honey Princess, Gribovskaya, Spanish Guitar varieties);
• 150 g cranberries or lingonberries;
• one kilogram of sugar;
• 25 g ginger root;
• 350 ml red currant juice.

How to cook

1. Process the defrosted red currants in a blender, strain the resulting puree through a sieve to obtain juice.
2. Mix the juice with sugar, cook the syrup over low heat.
3. While the syrup is boiling, you can peel the pumpkin and cut it into small cubes. If you don’t find the varieties listed, then use any that tastes best to you.
4. Wash the quince, remove the seed pods, and cut into small pieces along with the skin.
5. Sort out the cranberries or lingonberries, wash them, and let the water drain. Dry.
6. Peel the ginger, grate it on a coarse grater or cut it into thin slices.
7. Place prepared Japanese quince, pumpkin cubes, and cranberries into boiling syrup.
8. Bring the mixture to a boil, cook on the lowest flame for an hour.
9. Pour into small jars. I most often use 200 ml jars for these purposes.

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

Wild quince is widespread in Asia, the Caucasus, and many southern regions of Europe. This amazing fruit is cultivated in most countries of the world. Experts 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 tear yourself away from a dessert with a beautiful amber color and unusual, incomparable taste characteristics.

Quince jam is considered the most aromatic preparation for the winter. Such a luxurious aroma of this delicacy is provided by quince peels, from which it is recommended to cook syrup. They say about this jam that it is as tasty as it is healthy. Fruit dessert used:

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

7 recipes for making quince jam

Recipe 1. Quince jam in slices

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

We wash the quince well, removing fluff from the skin in the process. We chop it in portions: first, cut two or three fruits in half, take out the seeds. Cut each half into 3-4 slices. Heat the water, add half the amount of citric acid specified in the recipe. Immerse 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, we chop and blanch the rest of the quinces one by one. Place each portion in a bowl with already candied slices and add the same amount of sugar and acid. Cover the top with a towel and leave for 11 hours. Place the remaining water from blanching in the refrigerator. Warm up the quince with the released juice. If the fruits are dry and no juice has formed, prepare a syrup: add 120 g of sugar to 120 ml of the decoction where the quince was blanched. Boil until it dissolves, pour in the fruit. Slowly heat the fruit in the juice or syrup, stirring gently. After boiling, sprinkle the rest of the sugar. Boil for 10 minutes. Cool, 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 periods for cooling. After the last approach, immediately pour the thickened jam into the prepared, dried container. Let's 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, remove the skin and seeds. We cut into equal slices with a maximum thickness of approximately 15 mm. Immerse the chopped quince in boiling water. Cook for 10 minutes. We strain the broth into a wide container in which we will cook the jam. Sprinkle cinnamon into it and add honey. With constant heating and stirring, dissolve the honey. Transfer the quince slices to the syrup. Boil until thickened. Place in a sterile glass container. Store in the cold.

Recipe 3. Quince jam in a slow cooker

Ingredients: 1100 g quince, 880 g sugar.

We wash the quince under running water, thoroughly wiping off all the fluff. Cut into thin slices, with a thickness of approximately 10 mm at the widest part. In the process we remove the seeds. Place crushed quince in layers in a non-metallic container, sprinkling each with an equal amount of sugar so that there is enough for the entire fruit mass. Cover and leave to steep for 48 hours. Shake the container with the candied quince several times. Transfer the contents to the multicooker bowl. The released juice should cover the fruit slices. If little is released, add a little water. Select the “Extinguishing” mode, time – half an hour. We do not cover with a lid. At the end of the mode, remove the bowl and let it cool completely. Then cook in the “Stew” mode for 15 minutes. Cool again. We repeat the same cooking procedure with cooling intervals 2-3 more times. When the dessert thickens, place it 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. Peel off the skin and remove the core and seeds. We cut the fruit pulp into small pieces of arbitrary shape, which we place in a thick-bottomed pan used for making jam. Place the peelings in another pan and add water. Heat and boil for about 20 minutes. Decant the resulting broth into a container with quince. Boil the fruit for 9 minutes. Drain the liquid into a clean saucepan. Sprinkle sugar on it and dissolve it when heated. Pour the boiling syrup into the quince. Let it sit, covered with a towel, for 12 hours. Cut the previously shelled nuts into small pieces. Warm up the fruit mass. Add nuts. Cook, stirring occasionally, for about 45 minutes until a dark honey color appears. We pack in jars, which, after sealing them tightly, are turned over until completely cooled with the neck down.

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 and remove the skin and core. Finely chop. Place in a saucepan, add water. Boil, covered, for about 20 minutes. Wash the lemon thoroughly, remove the zest, trying to take only the yellow part. Peel the ginger and finely grate it. We turn the softened quince into puree using a blender or using a fine sieve. Sprinkle with all the other ingredients - sugar, zest, ginger. Stir the mixture while heating. Simmer slowly for about an hour, stirring occasionally. Place in 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 fruit, removing fluff from the surface of the quince. Peel the apples. Cut the quinces and apples, removing the core. We cut it so that the apple pieces are twice as large as the quince pieces. Wash the raisins thoroughly. Place quince in a thick-bottomed vessel and add water. Boil for 7 minutes. Add white granulated sugar, apples, raisins, and cinnamon. Simmer slowly for about 45 minutes until thickened. Stir during the process. Sprinkle with brown sugar and simmer for 10 minutes. Pour the jam into sterile jars. Cover them and place them in the oven for 12 minutes at 120 degrees. Seal and turn upside down. Cool slowly, covered with a blanket.

Recipe 7. Quince jam with citruses

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

We wash the fruits. Remove the fluff from the quince. Cut the yellow zest from citrus fruits in the form of thin strips. We peel the quince from the core and cut it into cubes. Pour into boiling water. Boil for about 20 minutes until softened. Sprinkle zest and sugar. Heat until the latter dissolves while stirring. Squeeze lemon juice into the fruit mixture. Boil, stirring regularly, until thick. Transfer the thickened quince jam into pre-sterilized glass jars. Let's roll up.

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

1. Almost any quince is suitable for jam - juicy and not very juicy, large and small, hard, tart or sweet. However, if using drier fruits, you will need to add a little water or syrup when cooking. Juicy quince will give enough juice when infused with sugar.
2. Quinces for jam can be peeled or the fruit can be left unpeeled. In the latter case, you need to thoroughly rinse off all the fluff from its surface.
3. If the skin is removed from the quince, it is used to prepare syrup: it is boiled in water, then the broth is filtered and sprinkled with sugar. Quince peels contain many essential oils, thanks to which the jam turns out unusually aromatic.
4. Sometimes seeds, peeled from seed pods, are added to the dish at the end of cooking. They add 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 quinces are blanched to soften. In mono recipes, where the main component is one quince, this process you can skip it. 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 a filling for homemade baked goods. To make the already unsurpassed dessert sparkle in a new way, it can be prepared with the addition of fruits, spices, dried fruits, and 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 amaze with its taste and pronounced quince aroma.