Quince jam

Amber quince jam: a time-tested recipe

The aromatic quince fruits look very appetizing, but this fruit is practically not eaten raw. Juicy gifts of nature are used to prepare sauces for meat, drinks, marmalade, jelly and, of course, jam. A properly prepared quince treat for the winter is tasty, healthy and very beautiful.

Step-by-step recipe for quince jam

Now I don’t even remember what recipe I used to make my first quince jam in my life. But I write about this experience with a smile. Either I made a mistake in the proportions, or used the wrong information, but the treat I cooked resembled a piece of soft plastic. The jam turned out delicious, but to eat a spoonful of the jam, you had to pick it out with a fork. Later I learned that you need to strictly adhere to the amount of ingredients and time specified in a specific sweet recipe.

Wash and dry the quince.

Video: quince jam

Amber quince jam is a beautiful and tasty addition to tea that children and adults will enjoy. What recipes for jam made from these aromatic fruits for the winter do you know? Let us know in the comments below. Bon appetit!

Quince jam - the most delicious recipes

Good afternoon everyone! On the agenda is quince jam. Here - now she will ripen in my garden. I highly recommend making this sweetness, especially if you have never tried it before, because quince jam is the most delicious of all types of processed berries and fruits, without exaggeration - it’s so aromatic, it’s simply beyond words! I will tell you my old recipe for making it at home, which I consider the best.

There is an opinion that quince is not consumed raw. This is a complete misconception, I want to assure you. Of course, it is impossible to eat the fruits that are sold in the store in September, because they are most likely not yet ripe.

By the way, they are also not suitable for jam.

Quince is fully ripened by the end of October and even in November, when it becomes softer and tastier.

But in any case, it is not eaten like an apple, by biting it. You need to cut the fruits into thin slices and put them in your mouth one at a time, slowly savoring and enjoying!

But let's get back to the jam. First, anti-advertising)). Quince has a lot of benefits for the body; I wrote about its properties on my second blog. But this applies to fresh fruits. And no matter what they say, I believe that there is zero usefulness in jam, this is a translation of sugar)). But I still really want to cook a little for a change, because it’s hard to resist this temptation!

Quince jam - the most delicious old recipe

I will share with you a recipe from an old cookbook, which I have kept since the times of the USSR, according to which I always cook myself. And I think that this one is the most delicious, the jam is prepared in syrup using a decoction with seeds and it turns out aromatic, thick and transparent.

So, for jam we take only ripe and even better ripe quince.

Wash the fruits thoroughly, wiping off with your hands all the bristles that cover them.
Next, you need to peel the peel, cut the fruit into four parts and remove the core, being careful not to damage the seeds. In principle, you don’t have to peel the peel; I didn’t notice much of a difference.

We don’t throw away the peels and seeds, because the skins contain most of the aromatic substances, and the seeds make the syrup thicker.

For 1 kg of peeled and chopped quince you can take 1.2 kg of sugar.

It is very important that the fruits soften well - this is the success of good jam. Once boiled, they will then quickly become saturated with sugar syrup.

But you don’t have to rush to finish cooking: the more times you cook, just bringing it to a boil, the more transparent the jam turns out.

Quince jam can be cooked with a variety of additives: lemon, orange, apples, nuts, pumpkin. To be honest, I haven’t tried them all, but I think that the most delicious of them are the ones with lemon and nuts, their names alone speak for themselves, and it’s not for nothing that these are prepared more often than others. The recipes are similar to those described, only the specified ingredients are added at the end of cooking.

How to make delicious quince jam with lemon

Quince jam usually turns out dark in color, and if you add lemon to it, it will become a beautiful amber, and it has a special taste, even more pleasant.

Lemons are cut into small pieces along with the zest, but be sure to remove the seeds, as they impart bitterness. Beautiful jam is made with lemons cut into very thin slices.

I won’t show the whole cooking process with photos; it’s similar to the first one, although you can try it a little differently.

The washed fruits are completely immersed in water and, after boiling, kept for another 3-5 minutes so that they become softer.

The cooled quince is divided into parts and the middle is removed, then cut into cubes.

The cores are sent to the water where the fruits were boiled, let them boil there for 10-15 minutes. During this time, they will transfer all their aroma and properties to the water.

Pour sugar into a saucepan with quince pieces and pour a glass of strained broth.

Let it boil and cool twice, and the third time, bringing it to a boil, cook over low heat for 30 - 35 minutes, skim off any foam that appears.

Next, add lemon slices and cook for about 10 minutes. You can tell by the characteristic smell of the jam that it is ready.

You can also try making jam with orange.

These recipes remind me of zucchini jam, which is also always cooked with citrus fruits.

Azerbaijani recipe for quince jam with walnuts

Walnuts enrich the taste of quince jam; if you want, you can experiment, it will also be very tasty.

It is interesting to make it in Azerbaijani style; in this recipe, the nuts are pre-soaked so that they lose their bitterness.

quince – 2 kg
sugar – 1.2 kg
nuts – 200 gr
juice of half a lemon.

Fruits should be washed, peeled and cut into slices.

Cover the slices with sugar and leave for 2-3 hours until the juice appears.

Peel the nuts, divide them into halves and add warm water. After they have been left for 2-2.5 hours, they will need to be washed and cut into quarters.

In the meantime, add a glass of water to the peel, boil for 5 minutes, leave for an hour and squeeze.

Pour this liquid into the quince with sugar and cook until the jam is ready.

After two hours of cooking, add the juice of half a lemon and walnuts, just boil the mixture for another 10 minutes and the jam is ready.

Quince jam with nuts and lemon: video recipe from Grandma Emma

Quince jam can be prepared with both lemon and nuts, as Grandma Emma does. By the way, her recipe is very similar to my old one. In general, a very good video, everything is clear and visual, what to do and how to do it, but the peel and seeds were not used.

I recommend everyone to make the most delicious quince jam in the world!

Sincerely, author of the blog “The Comfort and Warmth of My Home” Olga Smirnova

Quince-lemon jam with nuts

Traditional recipes can be supplemented with unusual ingredients. Quince jam with walnuts and lemon is an original combination of flavors that complement each other. For 3 kg of quince you need to take the same amount of sugar, as well as 1 lemon, a glass of chopped walnuts and 7 glasses of water:

Quince fruits are peeled from the core and cut into slices or cubes. The seeds contain a large amount of useful substances, vitamins and fatty acids, so the peelings will be used to prepare syrup. They are placed in a saucepan, filled with water and put on fire for 15 minutes.
Next, the water needs to be drained, and the cores will no longer be needed. Finely chopped quince pulp is poured into the same container and boiled for at least 10 minutes, constantly stirring with a spoon and skimming off the foam.
Read also: Brizoli with minced chicken waffles or lazy chops
Next, you need to add sugar to the pan and continue cooking the jam. After 15 minutes, remove it from the heat and leave it at room temperature overnight.
The next day, add the rest of the ingredients to the quince jam with lemon and walnuts. A glass of nuts and chopped lemon zest are placed in a saucepan with the half-finished mixture. The nuts can be left whole or crushed into powder in a blender.
The mixture is boiled until cooked; on average, it should simmer over low heat for at least half an hour. Ready jam is determined by the consistency of the syrup. It should be thick, but keep in mind that after cooling it will become much thicker. Next, the jam is poured into pre-prepared containers and sent to the pantry until winter.

Many housewives add the seeds of this fruit to quince jam. When peeling fruits, they are saved and then added to the boiling mass at the last stages of cooking.

Quince jam: the most delicious recipe with video and photos

Quince grows in the south, although it is also found in gardens in the 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.

Benefits of quince

Few fruits can provide as many health benefits as the golden apple. 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 on the stove for the last time, add vanillin and lemon along with the 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.

With walnuts

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:

Wash and dry the fruits.
Peel the skin, remove the seeds, but do not throw away.
Cut the fruit into slices, add water, cook for 10 minutes. Drain the water.
Place the fruit in a syrup of 0.5 water and 1 kg of sugar.
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.
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.

The simplest quince jam recipe

One of the most delicious recipes for quince jam is to cook it in slices in sugar syrup. It will require quince and sugar in a 1:1 ratio. You can add more or less sugar - as its concentration increases, the jam will not only be sweeter, but also thicker:

First, you need to wash the quince under water and remove the core. Then it is carefully cut into small slices. The smaller the pieces, the better they will be soaked in syrup. Large slices will remain crispier.
The quince is poured into a deep container and half the amount of sugar is added there. The fruits should release juice within the first 24 hours. The next day you need to pour out the remaining sugar and leave it for another day.
On the third day from the start of preparation, the mixture is ready for cooking. Place the container over high heat and bring to a boil, then reduce the temperature to a minimum. There should be small bubbles on the surface of the liquid, but it should not boil intensely. After about 40 minutes, the quince jam is ready in slices. You can do a small readiness test: if a drop of liquid does not spread across the plate, the jam is poured into jars. To make it thicker and sweeter, keep it on low heat for about 15 minutes.

This recipe will preserve the taste and texture of quince slices during the winter. Jam should be rolled into pre-prepared sterile jars. They can be stored at room temperature, in a place out of direct sunlight. Opened jars are covered with plastic lids and placed in the refrigerator.

A simple recipe for quince jam

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

Quince jam: all the cooking secrets

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

Technologies for preparing delicious delicacies:

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

Simple recommendations apply to each recipe. If you adhere to them, the jam will turn out tasty and tender.

The most delicious quince jam recipe

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

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

Step-by-step preparation of jam:

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

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

Video with the most delicious quince jam recipe:

Simple recipe with syrup

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

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

Step-by-step preparation of delicious jam:

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

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

Delicious quince jam with nuts

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

Ingredients for this recipe:

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

Step-by-step preparation of jam:

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

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

Mix of quince with pumpkin and apples

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

Ingredients for this recipe:

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

Step-by-step preparation of delicious jam:

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

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

Original recipe for quince and orange jam

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

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

Step-by-step preparation of delicious jam:

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

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

A simple recipe for a slow cooker

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

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

Step-by-step preparation of jam:

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

How long can you store

It is recommended to store the prepared jam in the refrigerator for 3–4 months. To prevent it from absorbing extraneous odors from other products, the container must be covered with a lid.

Conclusion

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

Preparing quince jam with ginger in a slow cooker

An unusual combination of ginger and quince gives excellent results. The jam is not just fragrant and beautiful to look at, but also healthy. Regular consumption in small quantities will help strengthen the immune system and activate the metabolic process.

Dessert ingredients:

quince peeled from seeds - 1.4 kg;
peeled ginger root – 100 g;
1.4 kg sugar;
200 ml water.

Cooking steps:

Pour sugar into the multicooker bowl and add water. Mix well.
Set the “Soup” mode, set the timer at 10 minutes. Boil the syrup.
Wash the quince fruits with a sponge. Cut into slices and remove seeds. In this recipe, you do not need to remove the skin from the quince. Cut the slices into cubes.
Cut the peeled ginger into thin slices.
Place the jam ingredients into the syrup. Set the “Stew” mode and cook. Periodically open the lid of the multicooker and stir the jam. Cooking time – 1 hour.
The easiest way to sterilize jars is to treat them with alcohol. You can use any other method.
Pour hot jam into dry jars and roll up. Allow time for the jam to cool completely.

Quince and ginger jam is perfectly stored in any dry room all winter.

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

Useful properties of quince jam

In folk medicine, yellow fruits can save a person from a whole list of diseases and ailments, provide the body with such necessary substances as pyridoxine (B6), thiamine (B1), ascorbic acid (C), nicotinic (B3) and pantothenic (B5), as well as riboflavin (B2).

That is why lovers of traditional medicine very often use it for medicinal purposes:

The high content of pectin will help improve the functioning of the gastrointestinal tract and strengthen the liver.
Fiber will ensure the normalization of metabolism.
In addition, quince is rich in natural sugar - fructose and glucose, vitamins B, C and P, salts, organic acids and trace elements.
The tannins contained in the fruits have hemostatic and anti-inflammatory properties.
Quince jam has diuretic properties and is recommended for use for cystitis.
It will help cope with such an unpleasant phenomenon as toxicosis;
Eating jam is recommended for those whose body is weakened by illness; thanks to the healthy preparation, you will quickly get enough of minerals, vitamins and return to normal.
For colds, quince jam is used as an antipyretic.

The calorie content of this product is influenced by the chosen recipe and the amount of sugar that was added, but on average it is not considered too high - 273 kcal per 100 g. However, it is not recommended to consume jam in large portions; a few spoons per day are enough.

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

Quince jam - recipe with photo

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

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

Ingredients

Cooking instructions

Wash and peel the fruits thoroughly.

Chop into thin slices, place along with half of the sugar in a special bowl for heat treatment.

Shake the container with the food to distribute the white crystals throughout all the quince pieces.

Place the cut peel and remaining sugar in a small bowl, boil, then strain.

Pour the sweet broth over the chopped fruits, cover with a cotton cloth, and leave in this state for five hours.

Place the bowl with quince on the stove, turn on the burner to medium-high flame, and once it starts boiling, reduce the heating intensity. After about ten minutes, finish the process and take a daily break.

Continue cooking the aromatic quince dessert. Repeat the cooking procedure for an hour, then cool the jam, spread the sweetness into sterilized jars.

The most delicious quince jam

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

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

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

Stages of preparing the most delicious and aromatic quince jam:

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

Quince jam with nuts

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

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

Prepare delicious jam with nuts using the following steps:

Mix water with sugar and prepare syrup;
After it boils, add quince slices, boil for about 5 minutes, then remove from heat and leave for 12 hours.
We put the jam on the second round of cooking. The sequence is the same: 5 minutes of cooking - 12 hours of rest.
Remove the zest from the lemon. We cut the citrus itself into thin slices, be sure to remove the bones.
Dry the peeled nuts in a frying pan and crush them not very finely.
For the third time, put the quince jam on the fire, add the zest, citrus slices and crushed nuts. Boil for a quarter of an hour and pour into sterile jars.

How to make quince jam with lemon?

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

For 1 kg of quince you will need:

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

Steps for preparing quince jam with lemon:

We thoroughly wash each quince fruit under hot water and wipe dry with a clean towel.
Remove the core from the quince cut in half, cut it into pieces 2 cm wide, and place in a pan of suitable volume.
Mix with sugar and leave for 2-3 hours so that the fruits release juice. Sometimes it may happen that there will not be very much juice, this usually happens if the quince is not too ripe, you can add about 200 ml of water.
Place the bowl with quince on the stove, after boiling, boil for about 5 minutes, stirring occasionally. Then remove from heat and let cool completely.
We repeat the procedure described in the previous paragraph at least three times until the jam acquires a pleasant amber hue, and the pieces of the fruit themselves become transparent.
Before the last boil, add lemon, chopped in a blender, into the jam.
Pour the still hot quince jam into jars

Recipe for quince jam in slices

Quince slices in jam prepared according to the recipe described below will not spread, but will retain their own integrity.

They will remain a little hard in taste, but this fact will only add additional charm to your preservation, because the fruit slices will look like candied fruits.

The proportions of the dish are standard for jams: 1:1, respectively, sugar and fresh, ripe fruits without dents or signs of rot, as well as 1.5 cups of clean water.

Making clear quince jam in slices

We cut our fruit into pieces, remove the skin, remove the core. All this can be safely thrown away. Cut the fruit into thin slices, no more than 1 cm thick.
Place the chopped quince in a convenient saucepan and add water until the fruit is completely covered.
Boil the quince for about half an hour, then remove it with a slotted spoon. Strain the remaining water through cheesecloth and pour it back into the pan to prepare the syrup.
Mix the quince decoction with sugar, which we introduce gradually, stirring.
When the sugar is completely dissolved, add quince to the syrup, mix and cook until boiling. Then reduce the heat and continue to simmer for another 45 minutes, stirring occasionally with a wooden spoon. Make sure that the slices do not boil over; if the boil is too strong, turn off the heat under the jam, let it cool for half an hour, and then continue.

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

How to make quince jam in a slow cooker?

The basic ingredients of quince jam remain the same, even if you decide to prepare it in an indispensable kitchen assistant - a multicooker. The proportions of quince and sugar are 1:1, this ratio is optimal.

Steps for making quince jam in a slow cooker:

As in previous recipes, wash and cut the quince into slices, after removing the core.
Place the fruit slices in a container of a suitable size in layers, sprinkling each with sugar. Leave it to release juice for a couple of days. In the morning and evening, do not forget to shake the contents of the pan. This will allow the sugar to distribute evenly.
Place the mixture that has released the juice into the multicooker bowl and cook the jam with the lid open on the “Stew” mode for half an hour.
After complete cooling, start “Stewing” again for a quarter of an hour. Repeat the procedure several times until the syrup is ready. Place the jam into sterile jars.

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

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

Required ingredients:

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

Steps for preparing the fastest and easiest quince jam recipe:

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

Tips and tricks

To obtain the perfect transparent, amber and unusually aromatic quince jam, remember a few rules:

If you sprinkle quince slices with sugar and leave it overnight, it will release more juice, and the jam itself will end up being much tastier.
It is better to choose a thick-walled stainless steel or enameled bowl or basin for cooking.
When cooking in a multicooker, to obtain a more liquid jam, use the “Stew” and “Cooking” modes, and if you prefer jams, cook in the “Baking” mode. True, in the latter case, so that the syrup does not burn and form a crust at the bottom, you will often have to stir.
If you want quince jam to last longer, add fresh lemon or citric acid to it, they will act as a preservative.
Ready-made quince jam serves as an excellent filling for sweet pastries, as an addition to tea, or as a topping for pancakes and pancakes.

Quince jam

There are several ways to make quince jam. The recipe in slices retains all the taste and texture of the fruit, but there is also an option to make jam. In this case, the quince is pureed, and the finished dessert can be conveniently added to winter baking as a filling. For 1 kg of quince you usually take 1 kg of sugar and a couple of glasses of water:

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The fruits are peeled and cored and cut into slices. In this case, you don’t have to worry about how carefully the quince will be cut, since it will still need to be turned into puree.
Next, you need to pour a small amount of water over the fruit so that it slightly covers their surface. 2 cups is an approximate amount; if necessary, you can add it or pour out not all the liquid. This mixture is placed on the fire until the quince pieces become soft. You can determine the degree of their readiness using a knife.
At the next stage, the quince slices need to be ground to a pulp. This can be done with a blender, but it will be most convenient to use a potato masher. If you have doubts about the amount of water in the pan, you should pour it into a separate cup and then gradually add it to the puree.
Add all the sugar to this mixture. At this stage you can also add additional ingredients and spices to taste. For example, some housewives prefer to preserve the bright yellow color of fruits, so they add citric acid or lemon juice in small quantities. Recipes with the addition of liquid honey and cinnamon are also recommended - these products harmonize perfectly with the tart, sour taste of quince.
The last step in making quince jam is boiling. The mixture is placed on low heat and stirred constantly. Readiness is determined by its consistency. It should not be too thick so that after cooling it can be transferred to portioned jars. At room temperature it becomes denser, and this fact must be taken into account when boiling it. The finished jam is poured into sterile jars, which are stored in the dark at room temperature.

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There is another option for making quince jam, which some housewives consider simpler. At the first stage, the quince pulp is not cut into slices, but grated. This puree just needs to be poured with water and simmered over low heat. About 10 minutes after the start of boiling, add sugar to the pan and continue preparing the jam. This method will be convenient if you cook a small amount of jam. Grating several kilograms of quince can take a whole day.

When preparing quince jam, you can adjust its color. If you use only the main ingredients, it will turn out to be a rich red hue, but if you add citric acid, the fruit pulp will remain yellow.