Quince recipes for winter jam. Quince jam - recipes for an amazing autumn treat

Quince jam with slices is a spectacular and tasty homemade preparation that will decorate any tea party and will be a great addition to pastries, pancakes, pancakes and oatmeal for breakfast. The process of making jam is extremely simple and involves alternating short-term cooking of quince in sugar syrup, with a cooling period that must be repeated three times. Such a simple approach to making jam gives a very appetizing result, without causing much trouble in the kitchen. Slowly soaking sugar syrup, quince slices retain their natural aroma, taste and texture, but become softer and acquire an appetizing amber-pink hue. Ready quince jam turns out to be moderately thick, viscous and very appetizing both in appearance and in 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 carefully wiping the quince with a dry towel. Peel the fruit from the peel and seed pods.

Cut the peeled quince into slices and place in cold water, in 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 wormy). Bring the water to a boil and simmer the mixture for 10-15 minutes.

Strain the resulting broth, add sugar to it and bring the mixture to a boil again, stirring occasionally so that 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 density. During the cooking process, do not stir the jam in order not to violate the integrity of the slices, and, if necessary, remove the resulting foam.

Wash the jam jars thoroughly with soda and sterilize in any convenient way. I will stir the jars in a cold oven and heat at a temperature of 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 in sterilized jars.

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

Quince jam is ready. From the indicated number of components, approximately 0.9-1 liter of jam is obtained (depending on the duration of cooking).

Quince has a sour taste, so few people like it raw. But the preparations from it are fragrant and tasty. Most often, jam is made from a Japanese apple, which has healing properties.

For cooking, you need to select ripe fruits without traces of decay and dents. The bones contain harmful substances, so they must be removed.

Jam can be used to make sweet sandwiches, fruit drinks or added to baked goods.

Dessert is cooked using a simple technology. Therefore, without experience, you will quickly make a treat that will appeal to all family members and guests. I picked up the most delicious jam recipes. You can vary the method slightly by adding different spices and ingredients.

A way to prepare treats with a unique and original aroma. If you have prepared this dessert at least once, then your loved ones will constantly ask you to cook such a sweetness.

Ingredients:

• 1 kg of quince;
• 1 kg of granulated sugar;
• 1 glass of water;
• 2 tablespoons lemon juice.

Cooking

Let's make the syrup first. To do this, pour sugar into a thick-walled and wide saucepan, fill it with water and add lemon juice. Stir, then put on the burner. Boil over low heat for a few minutes.

We wash the quince and clean the hairs with a brush. Cut into two parts and remove the core with seeds. Then we cut the fruits into thin plates, as shown in the photo below.

At the next stage, we send the slices to the syrup, mix thoroughly and cook for an hour on minimum heat.

It turns out a sweet treat with transparent slices. It remains only to decompose it into sterile jars and put it in a cool place or refrigerator. Bon Appetit!

How to make quince jam with walnuts at home

A dessert prepared according to the following recipe can be safely put on the table on any holiday. Thanks to the excellent combination of products, the delicacy turns out to be incredibly tasty, so take this method into service.

Ingredients:

• 1 kg of quince;
• 100 g of peeled walnuts;
• 600 g of sugar;
• 1 lemon;
• 200 ml of water.

From the indicated number of products, we will get 5 jars of 200 ml.

Cooking

Quince must be washed with cold water. Divide the fruit into four slices and cut out the core. Then cut the fruit into small pieces, as shown in the image below.

Pour water into a saucepan with thick walls, pour sugar and mix with a kitchen whisk to dissolve all the crystals. Place on the stove and bring to a boil, stirring occasionally.

Now put the quince slices into the syrup, mix gently and bring the jam to a boil. After that, close the pan with a lid and remove from the burner. Cover the container with a towel and leave for 10-12 hours at room temperature.

At the next stage, we repeat the procedure. That is, bring the jam to a boil and leave for another 12 hours. After the specified time, we remove the pieces of quince with a slotted spoon. We send the syrup to medium heat and boil until its volume is reduced by half.

Cut the lemon into thin slices and add to the syrup. Then add pieces of quince and walnuts. Mix the ingredients and bring to a boil. Cover the pot with a lid and leave for 5 minutes.

We lay out the finished dessert in jars, which must first be sterilized in any usual way. We twist the lids or roll them up with a special key.

When the jars are completely cool, we put them away for storage in a cool and dark place.

A simple recipe for quince jam for the winter (you will lick your fingers)

This jam is one of the most delicious. At the same time, it is quite easy to cook it. The main thing is to prepare high-quality fruits and set aside a little time for harvesting for the winter.

Ingredients:

• 3 kg of quince;
• 3 kg of sugar.

Cooking

I wash the quince, clean the fluff with the back of the sponge. Cut into several pieces to remove the core with seeds and cut into pieces of arbitrary shape. If wormy fruits come across, then it's okay, just cut off the problem areas.

We shift the quince into a basin, cover it with sugar and leave it for 12-15 hours so that the fruit releases juice.

We put the basin on the stove and bring the jam to a boil. Cook over low heat for about 80 minutes, stirring occasionally.

We fill sterile jars ready dessert and tighten the lids with a special key.

Turn the workpiece upside down and leave to cool completely. Then we remove the jars in the cellar, pantry or refrigerator. Bon Appetit!

Amber quince jam slices

This classic recipe cooking treats with transparent pieces of fruit. Sweetness has not only a pleasant aroma, but is also quite appetizing.

Ingredients:

• 1 kg of quince;
• 1 lemon;
• 700 g of granulated sugar;
• 1 liter of water.

Cooking

Cut the quince fruit and remove the core.

Be sure to remove the seeds, as they contain toxic substances.

Then cut into slices of a small size and send to a pan of a suitable volume.

Fill the quince with water, then put on the burner and bring to a boil. We cook for about ten minutes.

After that, we remove the slices with a slotted spoon, and add granulated sugar to the water. Boil until the sugar crystals dissolve. We put quince in the finished syrup.

Meanwhile, cut the lemon in half and squeeze out the juice. After 15 minutes, pour lemon juice into the jam and cook for another 10 minutes. Remove the pan from the heat and put the dessert in sterilized jars.

We cool the jars at room temperature, and then put them in a cool place for storage. The delicacy tastes like marmalade.

Quince jam with apples

If you want to jam original taste, then you can add other fruits, such as apples, to it. Thanks to step by step recipe you can cook easily.

Ingredients:

• 2 kg of quince;
• 1 kg of apples;
• 3 kg of granulated sugar.

Cooking

Wash fruits thoroughly. It is not necessary to remove the skin. We cut the fruits into small cubes so that they cook faster.

Dissolve sugar in 500 ml of water. Stir it, put it on the stove and bring to a boil.

Pour pieces of fruit into hot syrup and cook for 40-50 minutes. If you want a thicker treat, then increase the time to 60-80 minutes. Stir the jam occasionally. If it burns, then just throw it away, as the dessert will not taste good.

We lay out the finished dessert in sterilized glass jars.

When the jars have cooled, we put the treat in the refrigerator or in a cool place: on the balcony, in the pantry or cellar. Bon Appetit!

The most delicious recipe for quince jam with lemon

Quince sweetness has not only a unique aroma, but also useful properties that are preserved even as a result of heat treatment. Lemon gives the jam a pleasant color and piquant taste.

Ingredients:

• 1 kg of quince;
• 1 kg of sugar;
• ½ lemon.

Cooking

The fruits are very dense and hard, so we will boil them first. In general, we send it to the pan, fill it with water and put it on fire. After boiling, it is enough to cook for three minutes.

We remove the quince from the pan, but do not drain the water, it will still be useful to us. We cut the cooled fruits into several slices, cut out the core with seeds and put it on a plate.

Slices cut into small pieces. And we throw the core into the water where the quince was boiled, and boil for about 15 minutes. During this time, the seeds will give all their flavor.

Quince cubes are covered with sugar, and then poured with strained broth. We put on the stove and after boiling, cook for 20 minutes over low heat. Periodically remove the foam.

After this time, add lemon to the jam and boil for another 20-30 minutes. Then we put it in a jar, cork and remove to cool.

Dessert is ready. It has a beneficial effect on the respiratory system and strengthens the immune system.

How to cook quince jam in a slow cooker

Thanks to modern developments, the cooking process is greatly simplified. With the help of kitchen appliances, you can quickly and effortlessly make quince jam. step by step instructions see the following video:

This recipe can be adapted to different brands of multicooker. Any hostess can cook this dessert, even without culinary experience. Bon Appetit!

Quince and pumpkin jam without water

Jam from such useful products improves health. This sweet will be a great addition to festive table. If everything is done correctly, then the aroma and taste of delicacy will not leave anyone indifferent.

Ingredients:

• 500 g quince;
• 1 kg pumpkin;
• ½ lemon;
• 1 orange;
• 500 g of granulated sugar.

Cooking

We remove the core from the quince, remove the seeds from the pumpkin and peel it. Then we cut the fruits into pieces of any shape and send them to a pan with thick walls and a bottom.

Pour granulated sugar into a container with slices and mix thoroughly so that the crystals dissolve.

Sugar can be replaced with fructose (300 g).

Then add orange and lemon juice. Leave for 2-3 hours, then put on the stove and bring to a boil. Cook for 10 minutes.

We remove the pan from the burner and leave it again for several hours. We perform such actions 2-3 more times. And then we distribute the jam in sterilized jars.

If desired, you can use an immersion blender to chop the slices before serving them in jars. Bon Appetit! And you can also cook.

Raw quince jam through a meat grinder

In the following recipe, we will not subject the products to heat treatment, that is, they do not need to be cooked. To do this, you only need a few minutes of free time. Thanks to this method, quince retains all vitamins and beneficial features.

Ingredients:

• 1 kg of peeled quince;
• 1 kg of granulated sugar.

Cooking

We remove the hairs on the surface of the fruit with a toothbrush or the back of a sponge. Then we cut the quince, and be sure to extract the seeds.

At the next stage, we scroll the slices in a meat grinder with a fine spinneret.

Pour the fruit mass with granulated sugar and mix thoroughly.

We leave the jam for 8-12 hours. Then mix again and roll into jars. We store jam in the refrigerator.

Quince and pear dessert

Various fruits ripen in autumn. Therefore, you can diversify the jam recipe. We will use not only a Japanese apple, but also ripe pears. Thanks to this combination, the original taste of the dessert is obtained. How to cook such a delicacy, see the following video:

If desired, add cinnamon or other spices to the jam. Any indicated recipe in this article helps to make the most delicious jam. In winter, it replenishes the deficiency of vitamins and protects against viral diseases. Therefore, prepare a few jars.

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

As many health benefits as the golden apple brings, few fruits can provide. Due to the high content of pectin, fruits normalize digestion. With anemia, quince juice is very useful. Seeds have an antiseptic property, they can be used for sore throats (but by no means 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 still does not lose its beneficial properties after processing.

How to choose quince for jam

Only ripe fruits are tasty and fragrant. In order not to be mistaken, you need to know the features of fruits. It is desirable to choose large, dense fruits without damage and dents, with a uniform yellow color without green spots. A ripe quince is more fragrant than an unripe one.

Features of making 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.
• A box with seeds is cut out, the fruits, together 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 make syrup. Bring to a boil, put fruit, boil for 5-10 minutes. According to the technology, it is necessary to alternate boiling with infusion during the day, repeating the operations several times.
• It is impossible to leave jam on the stove unattended, it can burn, then its color and taste will be hopelessly spoiled. For cooking, they take thick-walled dishes and constantly interfere with its contents with a spoon.
• To prevent sugaring at the end of boiling, citric acid is added at the tip of a knife. On average, cooking lasts an hour and a half.

How to cook quince jam with lemon?

If you cook the original jam with quince and 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 cups of water for the syrup. If desired, add half a teaspoon of vanilla.

Syrup is made from water with sugar. At this time, the fruits are cleaned of seeds (you can also peel) and cut into small slices. Put fruit in boiling syrup, reduce heat, simmer for 15 minutes. Turn off and wait for it to cool down. The process is repeated 3 times. Turning on the stove for the last time, add vanillin and lemon, along with zest, cut into cubes.

Ready-made jam from quince with hot lemon is packed in jars and rolled up (or closed with screw caps). Store in a cool place.

Quince jam recipe

Quince jam looks beautiful with slices. Besides, it is very tasty. On prescription quince jam slices take one and a half kg of sugar per 1 kg of fruit. The peeled and seeded fruits are cut into even slices, placed in a saucepan, poured 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, sugar is poured into the broth. Bring to a boil and add fruit slices. Cook on slow fire. The slices should become transparent, but not fall apart. The products are poured into containers and put away 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. Fruits are cut into small pieces, put in a bowl. Sugar is added, mixed, closed with a lid, left for three days. Stirring is repeated every day. Turn on the "extinguishing" mode, set the time to 30 minutes. After boiling, open the lid of the multicooker. After letting it brew for 6 hours, the cooking is repeated and the finished yummy is poured 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.

Cooking:

1. Wash and dry fruits.
2. Peel the skin, remove the seeds, but do not discard.
3. Cut fruit into slices, add water, cook for 10 minutes. Drain the water.
4. Put 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. Cook for 5 minutes, leave for 6 hours, repeat the process from the beginning.
6. Cleanings are placed in the remaining water, boiled for 15 minutes. The broth is filtered and added to the pan. Crushed nuts are poured, boiled for 5 minutes, turned off and poured into jars.

with orange

Quince jam turns out very tasty when oranges are added. The combination of fruits enhances the aroma and taste, 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 cups of water.

Remove the peel from the fruit, fill it with water and set to boil for 30 minutes. The fruits are cut in half, the core is removed, cut into slices. Remove the peel from the broth and put the prepared slices. After 10 minutes, strain the broth, add sugar, bring to a boil. Start the quince pieces, turn off and cover the pan with a towel. After 12 hours, the container is put on fire and boiled for 30-40 minutes. A bright amber color indicates the readiness of the dish. It is poured into jars and cleaned 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 a pound of apples and 1 kg of sugar. Remove the peel from the washed fruit, cut out the core, cut into small pieces. Mix in a saucepan with sugar, leave overnight. During this time, juice will stand out. Boil in three steps for 5 minutes with a break for 6 hours. According to this recipe, the jam is beautiful, tasty and fragrant.

Storage features

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

Quince is not the most common product, but everyone should try it. In its raw form, it is not always tasty, so it is worth preparing various quince jams.

It has an unusual aroma, retains all the vitamins, useful material, which are very abundant in fresh fruits.

If there is no time to mess around with cooking for a long time, but the fruits have already been harvested, you need to select a recipe without long heat treatment. It is this recipe that will help to prepare a delicious, fragrant treat in a fairly short time, it takes 30 minutes to cook, leave it overnight, and boil it again in the morning.

Required Ingredients:

• Ripe quince - 1 kg;
• Sugar - about 1000-1200 gr.;
• Water - 1 glass.

1. Wash the quince well;
2. Cut the fruits into pieces, remove the internal partitions and seeds;
3. Transfer the fruits to the pan, pour water and turn on the fire;
4. Quince should be boiled for about 20 minutes, but it is worth watching the fruits, only when the fruits become soft, we can assume that the mixture is ready;
5. Now you need to add sugar, but you need to add it gradually, if you add all the sugar at once, it will dissolve for a long time and may not dissolve completely, so add sugar in small portions, wait for it to boil and cook for about 5 minutes;
6. The mixture must be removed from the stove and left, this will take 6-7 hours, it is quite possible to leave it overnight, and cook in the morning;
7. After 6-7 hours, send the jam to the fire, boil well again;

When the mixture is ready, it is poured into jars. The jars are sterilized in advance, prepared, it remains only to roll up the jars with lids.

Quince jam with candied fruit

If the dish is purely with one quince, you do not quite like it, then you can try to complement the taste of this fruit, for example, with apples or pumpkin. For this recipe, you need to use unripe fruits with a dense structure, such fruits are not always suitable for making jam in traditional ways.

Required Ingredients:

• Quince - 600 gr.;
• Apples - 200 gr.;
• Pumpkin - 200 gr.;
• Red currant - 500 gr. or redcurrant juice - 3 cups;
• Sugar - 1.5 kg.

Step by step cooking instructions:

1. Rinse the quince, cut it into slices or cubes, remove the seeds, but it is not recommended to remove the peel, the fruits and syrup will be tastier and richer with the peel;
2. Now you need to prepare the apples, wash them, cut them in the same way as they cut the quince (the shape should be the same), remove the seeds and the hard middle. It is important to take firm, not yet fully ripened fruits, otherwise the pulp will boil soft and candied fruits simply simply will not work;
3. Also wash the pumpkin, peel the seeds, but the peel from the pumpkin needs to be cut off, it is too hard, cut in the same way as the quince;
4. If you did not have redcurrant juice, but there are berries, you can squeeze juice from them. This is done very simply, you need to take a piece of gauze, fold it in several layers, put it in the center of the berry and twist the ends so that the berries are in a kind of bag, the ends of the gauze twist strongly and the juice is squeezed out. You can do it differently and grind the berries through a sieve, in general, you need to squeeze the juice out of the berries in any way;
5. Now mix the resulting juice with sugar, put on the stove, wait until the sugar dissolves and bring the mixture to a boil, reduce the heat and cook for some more time. The syrup is ready at the moment when it noticeably brightens;
6. Pour the prepared fruit into the prepared syrup. You don’t need to cook them for a long time, just mix them, and then remove from heat;
7. Leave the fruit in the syrup to infuse for 6 hours;
8. Then put the mixture on the stove, cook for about 5-7 minutes;
9. Boil a little, leave the mixture to infuse, now for 12 hours;
10. After 12 hours, put on fire again, again bring to a boil, remove from heat and leave to brew for another 12 hours;
11. The mass should be brought to a boil and infused for 12 hours four times;
12. After that, hot jam is poured into jars and closed with lids.

If after preparing the blank you still have apples, then you can also use them for cooking, the taste of which is familiar to each of us from childhood, or your own production.

Amber quince jam

Amber jam has a very beautiful color, but the quince pulp itself in syrup is tender and soft. This fruit consistency is achieved not only by prolonged heat treatment, but also by the use of more mature and soft fruits. This twist is perfect for decorating desserts, as a filling and just as an addition to tea.

Required Ingredients:

• Quince fruits - 1 kg;
• Sugar - about 1 kg;
• Water - 3 glasses;
• Juice of one lemon;
• A little vanilla.

Step by step cooking instructions:

1. Peel the fruits, cut in half, remove the seeds, cut into slices;
2. Mix water with granulated sugar and boil the syrup, for this it is enough to bring the mixture to a boil and make sure that the sugar has dissolved;
3. Put the pulp into the syrup, bring to a boil again, remove from heat, leave to cool for several hours;
4. Bring the mixture to a boil three times and leave to infuse and extract juice for several hours;
5. After that, the pulp must be cooked until cooked, that is, until the pulp of the fruit is completely softened;
6. Approximately 5-10 minutes before the jam is ready, add a little vanillin and juice squeezed from one lemon;
7. It remains only to arrange the treat in jars and close the lids.

Recipe for pureed quince jam

In some cases, jam should look like puree, for example, for a layer of desserts, for adding to cakes, it is this recipe that will help you prepare soft puree, and you can choose the degree of chopping the fruit yourself, you can leave the pulp in small pieces, or you can completely grind. Puree is prepared very quickly, but it turns out original, tasty and appetizing.

Required Ingredients:

• Ripe quince - 1 kg;
• Sugar - 1 cup.

Step by step cooking instructions:

1. For a puree-like state, the fruits must be thoroughly cleaned of seeds, coarse core and peel, now it is necessary to cut the fruits, the shape does not matter much;
2. Now our ripe fruit needs to be chopped, here you can choose different options, you can pass the mixture through a meat grinder, grate, or you can use a blender and break through the pulp with it, choose for yourself;
3. Now the crushed pulp must be transferred to a saucepan, add granulated sugar and put on fire;
4. Cook jam for about 10 minutes. It is important that the syrup and pulp do not burn, they must be constantly stirred and a strong fire should not be turned on;
5. When the jam is ready, it remains only to arrange it in jars and cork with lids.

Quince jam with nuts

Quince jam has an exotic taste, and if you emphasize this exoticism with nuts, you get just an amazing treat. It will not be difficult to prepare such a jam, and it will not take much time, but you can add any nuts and feel free to experiment, for example, you can use walnuts, pistachios, hazelnuts, hazelnuts and even pumpkin seeds.

Required Ingredients:

• Quince - 1 kg;
• Sugar sand - 1000 gr.;
• Water - 1 glass;
• Any walnuts - 1 cup.

Step by step cooking instructions:

1. Wash prepared fruits, cut into quarters, remove the core. Quince needs to be chopped, this can be done in several different ways: pass through a meat grinder, grind on a grater, chop in a blender;
2. Now you need to prepare the syrup, for this we mix sugar and water, you can also add quince peels there, boil the syrup a little. Or you can do it differently: cover the pulp with sugar and leave for a while to extract the juice. In this case, sugar will help the juice stand out from the pulp itself, and water is no longer added;
3. Now the pulp needs to be mixed with syrup, put on fire and cook until the fruit is soft, it will take about 10 minutes;
4. It's time to prepare the nuts: they can be fried in a dry frying pan or dried in the oven, then cooled and chopped. You can grind it in different ways, you can grind it into flour, or you can leave small pieces, this is a matter of taste;
5. After the mixture of pulp and syrup are mixed together, it's time to add the cooked nuts, they must be boiled in jam for about 10 minutes;
6. Sterilize the jars, prepare the lids and pour the hot mixture over it. You can cork such a jam with any lids.

Quince jam with honey and cinnamon

The quince mixture has a beautiful color, but by adding cinnamon to it, you can get an amazing color. And honey will give sweetness and a unique aroma.

Required Ingredients:

• Quince - 960 gr.;
• Water - 390 ml;
• Cinnamon - 2 gr.;
• Honey - 1.45 kg.

Step by step cooking instructions:

1. First you need to properly prepare the fruits. They need to be peeled and rough core. You need to cut the fruits into slices, but so that the thickness of the slices does not exceed 1.5 centimeters, otherwise the jam will be with hard fruits;
2. Now the pieces need to be boiled in boiling water, it will take about 10 minutes;
3. Do not pour out the water in which the pulp was boiled, it will come in handy for syrup. It is in this water that you need to add honey and cinnamon. Put on the stove and stirring until the honey is completely dissolved, it is necessary to stir constantly;
4. When the honey has dissolved, put the boiled slices into the syrup and boil a little more, you need the syrup to thicken;
5. When the syrup thickens, it is poured into jars and closed with lids. It is important to store such jam in the refrigerator.

There are many recipes for quince jam, everyone can cook it, but in any case, an amazing jam will turn out from such a fruit as quince. The quince treat is delicious in itself, but if you supplement it with other ingredients, the taste of this amazing fruit is emphasized and complemented by unusual notes.

We have also prepared others for you. interesting recipes delicious preparations for the winter, such as, for example, or fruit juices.

I don't know about you, but I just adore the deliciously delicate scent of quince. For some reason, I associate it with romantic relationships, first love and the belief that everything is just beginning, and the best and most beautiful awaits ahead. True, the quince fruit itself is quite insidious. It lures with a breathtaking aroma, but if you taste it fresh, you will experience nothing but disappointment. Hard, sour, astringent in the mouth, practically inedible. But everything changes magically if the fruit is subjected to heat treatment. For example, make jam. Therefore, today I bring to your attention the most delicious recipes for quince jam, which are so loved and appreciated in our family. I'm sure they will appreciate yours too. Moreover, its calorie content is not so high - on average, only 273 kcal per 100 g of the finished product. Sometimes you can afford.

Quince jam: the most delicious recipe

I'll start with simple recipe, with a minimum of components. If everything is done correctly, then the quince will retain its magical aroma and at the same time acquire an amazing taste, become soft and tender.

Ingredients:

• 1.5 kg fresh quince (hard, with a thin skin);
• 1.2 kg of sugar;
• 750 ml of water;
• 0.25 tsp citric acid (optional, so that the jam does not sugar during storage).

How to cook:

1. We will select fruits of a rich yellow color, wipe off the fluff from them, rinse thoroughly. If the fruits are greenish, put them in advance on the windowsill. Let them ripen gradually.
2. Peel each fruit from the peel, cut out the dark dots. However, you can not remove the peel, then the jam will turn out more fragrant.
3. Then we cut each fruit in half, cut out the core with seeds. Cut the halves of the fruit into thin slices. After processing, the amount of fruit will noticeably decrease - about 900-1000 g will remain, this will need to be taken into account in further preparation in order to correctly calculate the amount of sugar.
4. Now put the fruit in a bowl, fill it with water. Bring to a boil, then cook over low heat for 10-20 minutes, until the slices become soft and translucent.
5. We take out the quince with a slotted spoon, put it in a colander to drain excess liquid. Can be laid out in one layer on a tray. Let the slices cool down a bit.
6. In the meantime, we will prepare syrup from the resulting broth, based on: for 750 ml of water - 800 g of sugar. If there is less liquid after blanching fruit slices, add boiled water to the desired volume. Add sugar and boil the syrup, stirring. It will be ready in about 10 minutes.
7. We check the readiness of the syrup as follows: put one drop on a cool saucer and see if it spreads or freezes. If it does not spread, the syrup is ready.
8. Bring the syrup to a boil, pour quince slices into it and boil for 5 minutes over medium heat. At the same time, stir constantly and remove the foam. We make sure that the quince does not burn.
9. Then turn off the fire, set the bowl aside, covering it with a lid. Let the fruit stand like this for 4 or 5 hours, soaked in sugar syrup. You can increase the steeping time - the longer the fruits stand in the syrup, the softer they will turn out. And with less time, the fruits will become dense, elastic, like candied fruits.
10. Then again put the jam on the stove, add 400 g of sugar and cook, stirring, for 7-8 minutes.
11. Set aside for the same amount of time as the first time. This process can be repeated, but for the third time we will already boil the fruit in syrup for 10-12 minutes.
12. 5 minutes before readiness, add a quarter teaspoon of citric acid.
13. In the meantime, sterilize jars and lids. You can simply scald with boiling water. If we are going to eat jam in the near future, then we wait for it to cool completely, pour it into jars and close it with plastic lids.

If the treat is intended for more long-term storage(for example, for the winter), then pour it into jars while still hot and roll it up with metal lids. Turn over, wrap, and after complete cooling, put away for storage in the cellar or pantry.

If you want to surprise guests and family with the most delicious quince jam recipe, diversifying it with other fruits or nuts, then I'm all for it. And I will tell you some more surprisingly easy-to-cook recipes. Take note of them. Perhaps, based on them, you will come up with something of your own, unique.

Jam "Amber"

Let's try to cook tender quince jam with sour lemon. Despite the fact that quince itself is sour, the dessert will turn out to be quite sweet. Lemon will give our delicacy refreshing citrus notes, besides, there will be no need to add citric acid.

Ingredients:

• 1 kg of quince;
• 1 PC. lemon
• 300 ml of water;
• 1 kg of sugar;
• 0.5 tsp vanillin.

How to weld:

1. Let's wash the fruit hot water, wipe carefully. The skin may not be peeled. Cut each fruit in half, cut out the core with seeds. Cut the halves into thin slices or cubes - as you like.
2. We put the fruit in a bowl, add sugar, and let everything stand for several hours so that the quince starts the juice. If there is not enough juice, you can add a little water (about one glass).
3. Then put the basin on the fire and cook, stirring constantly, for 5 minutes. Remove from stove and leave to cool completely.
4. We repeat this procedure two more times. But before the third time, add lemon sliced ​​\u200b\u200band cubes (washed, along with zest) to the jam. At the very end of cooking, add vanilla.
5. Pour the hot fruit treat into sterilized jars, screw on the lids. Turn over, wrap with a blanket, leave to cool. We store in a cool place.

Such a preparation for the winter can be prepared not only with lemon. Orange lovers will surely love the following recipe.

Jam "Orange Miracle"

A delicious recipe for quince jam with orange perfectly combines taste qualities and beneficial properties of these fruits. What a divine scent! For winter evenings - a real find, a bright taste of summer.

Ingredients:

• 2 kg of quince;
• 2 kg of sugar;
• 1 PC. big orange;
• 1 liter of water.

How to cook:

1. Rinse the quince, peel, cut out the core, cut into slices or cubes.
2. Put the peeled peel in a saucepan, fill with water and boil for 20 minutes. You can also put the core there, after removing the grains from it.
3. Then strain the broth through gauze, discard the cleaning. And put quince slices in a clean broth, cook for 10 minutes.
4. Now we will pour this broth again into a separate bowl, add sugar there, bring to a boil. Pour the boiled pieces of quince with the resulting syrup, leave everything to infuse for 12 hours.
5. Then we put it on the stove. While it is heating, we wash the orange, cut it into small cubes with the peel and put it on the quince. Boil everything at low heat for about 30-40 minutes, stirring constantly.

Pour the finished jam into jars, roll up, leave to cool upside down, covered with a blanket.

Jam "Nut Delight"

Our family is very fond of different nuts, so I try to add them to different desserts. And a recipe for quince jam with walnuts- not an exception.

Ingredients:

• 1 kg of fresh quince;
• 1 kg of sugar;
• 0.5 l of water;
• 200 g of peeled walnuts.

How to cook:

1. We wash the quince, wipe it off the fluff, remove the peel. We don’t throw away cleanings - they will still be useful to us. Cut out the cores, finely chop the fruits or grate them. Pour chopped fruit with 250 g of water, cook for 10 minutes, stirring.
2. Then the resulting broth with salt, add 0.5 kg of sugar to it and heat, stirring, until the sugar is completely dissolved. Pour fruit slices with this saturated syrup, leave to soak for about three hours.
3. In the meantime, pour 250 g of clean water, cook for 15 minutes, strain. Add the resulting broth to the quince, add the remaining 0.5 kg of sugar. Place on the stove and cook, stirring constantly, for about five minutes.
4. Then remove from heat and set aside for 5-6 hours. Repeat these heating-cooling steps two more times. But before the third time, add chopped walnuts to the jam.
5. Pour the fruit-nut mixture while still hot into jars, roll up the lids. It turns out very tasty.

Delicious video recipe

Jam "Delicious"

Mind-blowing delicious treat you will succeed if you make quince jam not only with walnuts, but also with lemon. You will not often try such an exquisite delicacy anywhere else, but now it is quite accessible to you.

Ingredients:

• 1 kg of fresh quince;
• 1 kg of sugar;
• 0.5 l of water;
• 1 cup shelled walnuts;
• 1 PC. lemon peel.

How to weld:

1. We process fruits, as in previous recipes: mine, remove the skin, cut out the core. Cut into thin slices, pour water (half a liter) and cook over low heat for about 15 minutes.
2. Then we salt the water, pour 0.5 kg of sugar into it and boil the syrup. Fill them with quince, leave the fruits for 4-5 hours to soak.
3. Then put on the stove, add the remaining sugar (0.5 kg), cook for 5-10 minutes.
4. Set aside until completely cool. Cook again for 10-15 minutes, set aside for 5-6 hours.
5. Before the last dose, add washed and diced lemon, chopped walnuts to the jam.

For a pronounced flavor, you can boil the washed peel in a small amount of water and add to the fruit and nut mixture at the last boil. The third time, cook for about 10 minutes.

Quince jam in a slow cooker

I really like to cook in a slow cooker, it often helps me out when I need to cook a lot of things, but there is not enough space on the stove. Jam in a slow cooker is always excellent.

Ingredients:

• 900-1000 g of quince;
• 800-900 g of sugar;
• 100 ml of water.

How to cook:

1. We will process the fruits according to the already familiar algorithm: wash, peel, cut in half, remove seeds with a core. Cut into thin slices.
2. Place in a stainless steel bowl and sprinkle with sugar. Cover with a lid, leave for 2-3 days to infuse. We mix every day.
3. Then pour the fruit mass into a slow cooker, add water.
4. Set the program "Extinguishing" for 40 minutes. Cook with the lid open, stir from time to time. Then take out the bowl and leave to cool.
5. Now we return the bowl of jam to the slow cooker and cook with the lid open for another 30 minutes, stirring occasionally. We leave again. You can repeat the boiling again, but for 15 minutes. The longer you cook the fruit treat, the thicker it will turn out.
6. Pour the finished jam into clean sterilized jars, tighten the lids. As you can see, nothing complicated - a very convenient recipe, especially in the country.

Here is such a kaleidoscope of the most delicious recipes quince jam. I hope you will like them, and you will remember the warm summer more than once with a cup of hot tea with fragrant jam. Good appetite!