Home Vegetables How to cook quince jam. Quince jam is the most delicious recipe: a recipe for making quince jam for the winter with a photo

Vegetables

How to cook quince jam. Quince jam is the most delicious recipe: a recipe for making quince jam for the winter with a photo

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

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

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

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

7 recipes for making quince jam

Recipe 1. Quince jam slices

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

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

Recipe 2. honey jam Japanese quince with cinnamon

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

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

Recipe 3. Quince jam in a slow cooker

Ingredients: 1100 g quince, 880 g sugar.

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

Recipe 4. Quince jam with nuts

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

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

Recipe 5. Quince jam with ginger

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

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

Recipe 6. Quince jam with raisins and apples

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

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

Recipe 7. Quince jam with citrus

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

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

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

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

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

Step by step recipe with photo and video

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 take on 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, an Asian relative of the apple and pear, is an unsightly fruit and practically inedible when raw, even dangerous to the stomach. Nevertheless, the jam from it turns out to be very tasty, and also healthy. Due to the high content of ascorbic acid, iron, other vitamins and microelements, which are preserved even after heat treatment, this fruit helps to strengthen the immune system and overcome anemia. In addition, quince jam has antipyretic properties, which makes it a valuable aid in the treatment colds. It looks appetizing, has a pleasant honey shade, sweet and sour taste. Of course, if cooked correctly.

Technology for making quince jam

Quince jam is not difficult to make, however, if the technology is violated, 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. There are other dangers for an inexperienced cook: for example, improperly made jam can become sugary.

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

To make jam, you need ripe, but not overripe fruits. They have a rich yellow color, fragrant. If the quince is a little green - it does not matter: put it on the windowsill, it will ripen in a few days.
When preparing fruits for cooking, remove the core, but do not remove the peel - it is she who gives the jam a unique flavor. Cut into slices that look attractive in jam, or cubes that hold their shape even better.
Quince is cooked in at least two stages. First of all, it is boiled in water, then they are taken out, syrup is made from this water, then the fruits are already boiled in it. Classic technology It also suggests alternating the time of cooking and cooling, infusion of jam, which is why the preparation of this delicacy stretches almost for a day. However, there are recipes fast food quince jam.
Quince burns quickly. If you gape 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 pan with a thick bottom, or at least stir constantly.
At the final stage, a little citric acid must be added to the quince jam. It is needed not to give the dish sourness - 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 onto a cool saucer: if the drop does not spread, it's time to move on to the next step.
Wash the quince, remove the core, peel, cut into slices or cubes.
Dip fruit pieces in 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 back to a boil and wait until it cools to room temperature.
Bring the syrup back to a boil, add citric acid, boil for a couple of minutes and pour the jam into prepared (sterilized) jars.
Roll up, turn over, insulate, after 12 hours put away for storage.

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

Cooking method (second option):

Wash the quince, cut into 4 pieces, remove the core, but do not peel. Cut into thin slices.
Put the slices in an enamel bowl, fill with water and boil until you notice that the slices have become transparent in the thinnest places.
Remove the slices from the basin and lay them out on a tray or in another basin in a thin layer so that they cool faster.
In the meantime, pour sugar into the water in which the quince was boiled and boil the syrup.
Put 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 arrange in jars.
Turn 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 fruit.

Quince jam in the microwave

quince, cut into pieces - 2 kg;
sugar - 1 kg;
citric acid - 2 g;
water - 20 ml.

Cooking method:

Put the quince cut into pieces in a microwave-safe container with a volume of about 3 liters (filling it two-thirds). If the size of the microwave does not allow the use of such a large dish, take a smaller one, and reduce the number of ingredients by 2 times.
Put in the microwave, set the maximum power, cook for 10-15 minutes (the time depends on the volume).
Take it out, cover it with sugar, send it back to the microwave and cook at the same power for the same time.
Dilute citric acid in water, add to jam, microwave again for 2-3 minutes.
Arrange in sterilized jars, close with sterilized lids, put 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, 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 skin.
Prepare in another container thick syrup, pouring 0.2 liters of water and dissolving in it, gradually adding 0.5 kg of sugar.
Pour quince with boiling syrup and leave for 4 hours. Be sure to cover with gauze or cloth to keep insects out.
Add the remaining sugar and put on fire. Boil for a quarter of an hour.
Boil the peel, filling it with 0.1 l of water. Strain the broth, add to the quince. Pour in a bag of vanilla.
Wash the lemon, cut into thin slices without peeling, remove the grains, put the lemon slices in the jam.
Put crushed nuts in the same place, preheated in a pan (this is necessary so that they do not mold and spoil the jam).
Bring to a boil again and simmer for 5 minutes.
Arrange in jars that need to be sterilized beforehand. Close, turn over, insulate and leave to cool for 12 hours.

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

This jam is 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 fruit, remove seeds and peel, cut into small pieces.
Sprinkle with sugar, cover with a cloth and leave overnight.
Put on fire, bring to a boil, boil for 5 minutes, leave to cool for 5 hours.
Repeat the procedure twice.
Add citric acid, bring to a boil for the last time and arrange in jars.
Close the jars, turn over, cover with a blanket, put them in the pantry in a day.

Taste-aromatic neighborhood of quince and apples gives a harmonious bouquet. The jam is thick and sticky.

Quince and pumpkin jam

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

Cooking method:

Peeled quince and pumpkin cut into small cubes, sprinkle with sugar, mix and leave overnight.
Put on a slow fire, boil for 35 minutes after it boils. Remember to stir to prevent burning.
Add citric acid and cook for another 5 minutes.
Spread hot in sterilized jars, close them, leave to cool upside down. It is better if the cooling takes place slowly; for this, the jars need to be covered with something warm, such as an old down jacket.

The jam has a slightly unusual, but rather harmonious taste, reminiscent of jam in consistency.

Quince jam with orange

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

Cooking method:

Cleaning from quince, pour 1 liter of water and boil for 20 minutes, cool, strain.
Pour the quince with a decoction, add granulated sugar and cook for 10 minutes after boiling.
Leave to infuse for 8-12 hours.
Wash the orange, finely chop it without peeling, or pass through a meat grinder, mix with quince.
Cook, stirring constantly, for 40 minutes.
Arrange in jars prepared in advance, close them and leave them upside down to cool in a warm place.

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

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, removing the core and peel, cut into small pieces.
Pour in water and boil 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 arrange in jars.
Close the jars, turn over, cover with a sweatshirt or insulate in another way, after 12 hours you can try or put away for storage.

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

Quince jam can be very different - it all depends on the recipe chosen. Subject to the technology of preparation, the dessert from this fruit turns out to be tasty and fragrant, and also extremely healthy.

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

Quince jam with slices - the most delicious recipe

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

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

You can pour treats into prepared jars.

Amber treat with lemon

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

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

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

In a slow cooker

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

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

With the addition of apples

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

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

The resulting sweetness is rolled into jars.

Citrus flavor with oranges

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

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

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

With walnuts

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

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

The finished sweet is rolled into sterilized jars.

Cooking from quince and pumpkin

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

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

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

Features of the technological process

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

Fresh quince is tough 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. Useful substances that are stored in its composition improve digestion and metabolism. In the arsenal of every hostess there is the most delicious recipe quince jam.

Quince jam: all the secrets of cooking

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

Techniques for preparing delicious treats:

Use only ripe and juicy fruits. They will give more juice for syrup. If the quince is dry, then add a little more water.
The middle is cleaned, and the pulp, together with the peel, is cut into slices or cubes. The skin of each fruit contains essential oils, it is they who will give the jam flavor.
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 first need to pour boiling water over them.
If additional fruits are indicated in the ingredients, the cooking process must begin with the main product so that it has time to become soft.
For the preparation of quince jam, a container with thick walls is used. The fruit should always be stirred during cooking, otherwise it may burn and then the transparent and beautiful color of the syrup will not turn out.

Important! If the sweetness is being prepared for winter preservation, then it should be borne in mind that about 1 half-liter jar of jam will be obtained from 1 kg of peeled slices.

The most delicious quince jam recipe

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

Ingredients:

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

Rinse the main ingredient and remove the core. Cut into large slices - 1 cm wide.
Fill with water and put on fire. When it boils, add half the sugar and mix well. Cook for 20 minutes.
Chop the lemon into cubes, add to the fruit hot mass. Add the remaining sugar and bring back to a boil. Leave to languish for 30 minutes.
By 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.

This recipe is delicious jam from quince everyone will like it. The treat is sweet and sour. It can be served with tea or used to prepare various desserts.

Video with the recipe for the most delicious quince jam recipe:

Easy Syrup Recipe

To prepare delicious treat from fragrant yellow fruit according to this recipe, you need to purchase only a few ingredients and set aside a little time. For jam, you can use only ripe fruits. Overripe and green will not work.

Ingredients:

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

Wash the fruits under running water, peel. Do not discard the peel.
Divide into quarters and clean out the core (do not discard).
Cut into thin (1-2 mm) slices.
Cleanings and bones pour boiling water, put on fire and cook for half an hour. The result is the base for the syrup.
After the allotted time, strain and add half the sugar to the broth.
Pour quince slices with hot fragrant syrup and cook for 15 minutes. Then let it cool down and again put it on a slow fire for a quarter of an hour.
Pour out the sugar that remains and simmer for another 15-20 minutes.

The recipe for delicious quince jam is simple and easy to prepare. Sweetness can be served to the table immediately after cooling, or you can still roll it into jars 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 the fruit from the peel and core. Cut into slices and put in a thick-walled pan.
Pour the cleanings and cut out cores with water, cook for 30 minutes. Strain. The result is a rich syrup for jam.
Pour the chopped fruits, put on fire and boil for 10 minutes. Drain the liquid, add sugar to it and bring to a boil. Add to the fruit mass and let stand for 6-8 hours.
After the time has elapsed, put the pan on the stove, add chopped nuts, vanilla and cook for 45 minutes. Stir occasionally.

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

Quince mix with pumpkin and apples

Quince is called the "golden apple", because according to appearance and the color of these fruits are very similar. Their combination in jam will come in handy. But it will add special piquancy sweet vegetable- pumpkin.

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 cooking delicious jam:

The first step is to prepare vegetables and fruits. To do this, peel them and remove the seeds. If desired, the peel can be left on the apples and quince.
Cut into slices or small cubes (optional). The consistency will be different. In the second case, it will be almost a homogeneous mass.
Quince put in a container, pour water and boil for 20 minutes. Add apples, pumpkin and cover with sugar. Boil for 5-6 minutes in 3 doses with breaks for cooling at 5 hours.

Only in this way of cooking can you get tasty and fragrant jam from quince. Fruit slices will become transparent, and the syrup will become rich red. In addition, with this technology, everything will be preserved in jam. useful material and vitamins.

The original recipe for quince and orange jam

The addition of 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 cooking delicious jam:

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

The jam for this recipe is ready. It can be served to the table after complete cooling. 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, having a slow cooker in your arsenal. Sweet preparation it will turn out to be no less tasty and fragrant. 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 fruit, clean the plaque with a sponge and cut into small cubes.
Put in a multicooker bowl, pour water and cover with sugar. Add citric acid.
Close the lid and turn on the "Extinguishing" mode for 60 minutes. So that the jam does not burn, it is still recommended to open the slow cooker once every 15 minutes and stir with a silicone spoon.
At the end of cooking, the device will notify you with a signal that the delicacy is ready. so sweet and delicious preparation you can immediately decompose into small sterilized jars and close for the winter, or you can let it cool and serve with tea.

How much can be stored

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

Conclusion

The most delicious quince jam recipe is selected individually. Someone will like a fruit and vegetable mix, and someone will be pleased with the combination with walnuts.