Classic quince jam. Quince jam: recipes

Quince - fragrant fruit which belongs to the genus woody plants. The composition of the fruit includes many vitamins, minerals, organic acids and pectins, which indicates its extreme usefulness for the body. Due to the astringent taste, the fruit is rarely consumed fresh, so it is better to make jam from it. There are many different recipes most delicious jam from quince.

The composition and benefits of quince

Quince is called the "golden fruit" not only for its bright yellow peel, but also beneficial features. After all, it is not in vain that it has been grown for more than 4 thousand years. Asia is the birthplace of culture, but over time it has spread to almost all over the world.

There are many useful substances in the fruit, among which the most valuable is pectin contained in in large numbers. The substance helps to cleanse the body of harmful toxins, which makes quince useful for people working in hazardous industries. In addition, pectin is a natural thickener, this is especially noticeable in quince jam. It turns out jelly-like, and the pieces of fruit in it look like marmalade. It is worth noting that "marmalade" has in its composition the roots of the Galician word marmelo - "quince".

Fruits are a storehouse beneficial acids , vitamins and minerals. In large quantities, they contain vitamins A, C and group B, potassium, magnesium, phosphorus. As well as tartronic acid, which promotes the absorption of fats, which is important for those who monitor weight. Copper and iron are presented in an easily digestible form. This results in an increase in hemoglobin levels in the blood.

In the peel of quince are essential oils, which are the strongest natural antioxidants. Therefore, even its aroma can improve mood.

Easy Dessert Recipes

Quince jam has an amazing honey tint, a sweet-sour taste and an appetizing look. There are many recipes, but quince-based jam with the addition of other products is especially popular with housewives. For example, ginger, lemon, nuts, oranges.

Classic way

The classic version of quince jam goes well with flour products, but is also suitable as a filling for pies. Quince jam recipe step by step:

• quince and sugar - 1 kg each;
• water - 250 ml;
• citric acid - 0.5 tsp.

Fruits are peeled, seeds and all defects. Cut into small pieces, put in a saucepan, pour a glass of hot water and add citric acid. Blanch for 5-7 minutes, then take out the quince slices with a colander and let them dry.

At this time, prepare the syrup. Sugar is added to the water where the fruit was located. Blanched pieces are placed in boiling syrup and boiled for about 5 minutes. Removed from the fire and covered. Leave for 8-10 hours. And cook again for 5 minutes. This process is repeated after 6-10 hours (the cooking time is increased to 15 minutes). The hot product must be poured into sterilized jars, closed with lids and turned over.

With fragrant lemon

It is also easy to cook quince jam with lemon. You will need 1 small lemon and all the same ingredients that are listed in the classic recipe.

The fruits are washed and wiped dry, cut in half and the stone is removed along with the core. Each half is cut into small slices and placed in a cooked pan. Topped with sugar and left for several hours. During this time, the fruit will "give" juice. If little juice stands out, then you can add 1 glass of water. Then put on fire and cook for another 10-12 minutes. Remove from fire and cool. This procedure is carried out 3-4 times. The result should be a nice red jam with transparent slices fruit.

Before the last cooking period, sliced ​​​​lemon is added. Boil again for 5-10 minutes and lay out in sterilized jars, turn upside down and wrap, leave for a day until completely cooled.

With spicy cinnamon

Spice lovers will surely enjoy quince jam with cinnamon, and this delicacy is very easy to prepare. Main components:

• quince - 1 kg;
• water - 500 ml;
• sugar - 700 g;
• lemon juice - 30 ml;
• cinnamon - ½ teaspoon.

The quince is washed, cut and the core with the stone is removed. Fruit is cut into thin slices, placed in a saucepan and immediately sprinkled with 20 ml lemon juice. Add water and boil for 15 minutes.

Then cinnamon, remaining juice and sugar are added. Boil another 20 minutes. The finished jam is laid out in jars and closed with lids in any way.

walnut

Properly brewed walnut jam with quince has a rich taste and amazing astringency. Main Ingredients:

• quince and sugar - 2 kg each;
• water - 1 liter;
• walnuts (peeled) - 2 cups.

Quince is prepared and cut into slices, sent to a container and filled with water. Boil for about 10 minutes. Then the water is drained and a syrup made from 500 ml of water and 1 g of sugar is added. After 3 hours, sprinkle with the remaining sugar and boil for another 5 minutes. Then they are removed from the fire and left to cool for 6 hours. The whole procedure is repeated, but crushed walnuts. Cook for another 5 minutes and lay out hot in containers.

Subtleties of making jam

Making quince jam is a simple process, but if you do not follow the technology, then it will be opaque and ugly in appearance. Pieces of the fruit will remain hard or acquire a shapeless mushy mass. Therefore, it is necessary to adhere to some rules when making jam:

Compliance with all these subtleties of cooking will allow you to make healthy quince jam for the winter, which will surely become a favorite delicacy of all family members.

Quince has been known to man for more than 4 thousand years. It originally appeared in Asia, today it grows in southern latitudes. The yellow tart fruits of the Quite apple tree are rich in microelements, amino acids and vitamins. One fruit per day is enough for the body to get what it needs for correct operation the body's amount of nutrients.

Quince is the leader in iron content, 100 grams contains two daily norms of the element. Therefore, it is recommended to use it for iron deficiency anemia. Antioxidants significantly reduce the risk of developing cancer. Quince strengthens the immune system well, because it contains a quarter daily dose ascorbic acid. Reduces the risk of blood clots and other vascular problems. Fructose and glucose not only give strength to the body, but also have a positive effect on brain function. The fruit has a general strengthening effect on the body, increases stress resistance, relieves nervous tension and helps induce sleep. Low calorie content (only 40 kcal) allows you to eat fruit without any problems while following a diet. Diabetics can also afford to eat this useful fruit without health risk.

Quince should not be abused.

And in cases of allergies, with pleurisy and constipation, eating fruit should be completely abandoned.

The content of the article:
1. Choose a quince

Choosing a quince

Quince has a slightly unusual aroma - a combination of sour apple, tree bark and spices. The color is usually lemon or dark yellow.

In order for fruits to be as useful as possible, they must be carefully selected and stored properly.

1. The fruits should be large and fairly dense.
2. The yellow color should be uniform, without greenish spots.
3. Crumpled fruits are not suitable for long-term storage.
4. Before sending the fruits for storage, they need to wash off the fluff.
5. Fruits are stored for 2 months in the refrigerator in a plastic bag.
6. Quince and pears are bad neighbors. If the fruits are nearby, then the quince will quickly deteriorate.

How to use quince and what to cook from it

Raw quince is usually not eaten. This is due to the fact that the fruits are quite dense and have a sour-tart taste. But baked, stewed or boiled quince has a different structure. When processed, the kvitov apple tree becomes soft and sugary. BUT healing action not lost, on the contrary, it manifests itself to a greater extent.

Compotes, jelly, marmalade, fillings for pies, teas are prepared from quince. Quince jams and preserves are especially popular.

Quince jam - a classic recipe

Quince in this blank is soft, transparent, in sugar syrup. For this, the treat is prepared for several days - it is boiled, cooled and boiled again. The delicacy can be served with tea, coffee with pancakes or pancakes. Perfect jam for filling in pies and pies.

Compound:

• 2 kg of quince fruit;
• 2 glasses of filtered water;
• 1 tsp citric acid.

Recipe:

1. Rinse the quince, remove the skin, seeds and damaged areas. Cut into slices a centimeter thick.
2. Put the pieces in a bowl for cooking, add water and half a spoon citric acid.
3. Boil quince for 10 minutes. Then remove with a slotted spoon and transfer to a colander to drain the water.
4. Pour sugar into quince broth, prepare syrup.
5. Return the quince slices to the boiling syrup, reduce the temperature and boil for 6 minutes. The resulting foam must be removed, the fruit should be mixed periodically.
6. Remove the mass from the stove. Cover and leave to chill overnight.
7. After 12 hours, return the workpiece to the stove, boil and cook over low heat for 5-6 minutes, stirring.
8. Turn off the fire. Leave the mass for 7-10 hours.
9. Boil the jam again after cooling for 12-13 minutes. A few minutes before the end of cooking, throw 1/2 tsp. citric acid. Mix.
10. Put the hot delicacy into cylinders, which must be sterilized in advance, roll up the lids. Cool by placing containers upside down. Remove to cool.

In this recipe, you do not need to additionally boil the fruits. For a more pronounced aroma and taste, vanilla stick and fresh lemon are added. As in the previous recipe, the workpiece is subjected to the welding procedure 3 times so that the fruit is well fed with syrup.

Compound:

• 2 kg of quince fruit;
• 2 kg of granulated sugar;
• 6 glasses of purified water;
• 1 vanilla stick or 1 tsp vanillin;
• 2 lemons.

Recipe:

1. Wash fruits, remove skin and seeds. Cut into slices.
2. Pour water into a bowl and add sugar. Prepare syrup.
3. As soon as the syrup boils, carefully place the quince pieces. Reduce the heating temperature and boil for a quarter of an hour. The mass must be constantly stirred.
4. Remove from stove. Cover. Leave for 5 hours.
5. Repeat the procedure three times.
6. In the last boiling of the workpiece, add the lemons and vanillin chopped together with the peel to the jam. Boil for 10-15 minutes at medium temperature.
7. Arrange hot treats in prepared cylinders. Roll up or screw on lids. Cool down. Keep cool.

Quince goes well with spices, especially cinnamon. The unsurpassed aroma of a jar of such a blank will remind you of hot summer days on a cool autumn evening. Due to small heat treatment The shelf life of the delicacy is only 2 months. Therefore, it is better to use containers with screw caps for twisting.

Compound:

• 0.5 kg of quince fruits;
• 350 g of crystalline sugar;
• a glass of filtered water;
• 20 ml of lemon juice;
• 1/4 tsp ground cinnamon.

Recipe:

1. Wash off the hairs from the fruit, remove the core with seeds. Cut into slices.
2. Sprinkle with half of the lemon juice (10 ml) so that the fruit does not lose color.
3. Put in a saucepan or basin, pour a glass of water and boil. Reduce heat and boil for a quarter of an hour, stirring occasionally.
4. Attach sugar, cinnamon and the rest of lemon juice (10 ml) to the workpiece.
5. Reduce heat to low and simmer for about half an hour. The mass must be mixed and the foam removed.
6. Arrange the finished delicacy in bottles (sterilized in advance). Seal or close with screw caps.

Quince in combination with orange acquires new flavor notes, a rich shade and a pleasant citrus aroma. The jam is cooked on a decoction of quince peel. Oranges do not need to be peeled.

Compound:

• 2 kg of quince fruit;
• 2 oranges;
• 2 kg of crystalline white sugar;
• 5 glasses of water.

Recipe:

1. Wash the quince well, peel off the skin. Put it in a container and pour in water. Boil for half an hour.
2. Cut the core from the fruit, cut into slices.
3. Strain the broth, combine with pieces of quince. Boil for 10 minutes, then pull the quince slices into a colander, and strain the fruit broth again.
4. Pour sugar into the liquid, boil the syrup.
5. Attach slices of Quite apple tree and leave for 10-12 hours, preferably all night.
6. Put the mass on the stove and bring to a boil over moderate heat.
7. Cut the orange into thin semicircles along with the zest and put to the quince. Boil for about 40 minutes.
8. Check the readiness of the jam by the color of the quince. It should be bright amber.
9. Arrange the hot delicacy in pre-prepared cylinders. Clog. Turn over and chill.

A somewhat unusual jam will turn out if you combine quince and pumpkin. Spicy in taste, fragrant amber-colored treat will certainly delight guests and households.

Compound:

• 0.5 kg of quince fruits;
• 750 g of sugar;
• 250 g pumpkin;
• 15 ml lemon juice.

Recipe:

1. Prepare pumpkin and quince - remove the peel and remove the seeds. Cut into cubes.
2. Put the products in a cauldron and sprinkle with lemon juice.
3. Add sugar and mix ingredients. Leave for 1 hour.
4. After the time has elapsed, put the mass that released the juice on the stove. As soon as the workpiece boils, reduce the heat. Boil for minimum temperature half an hour, constantly stirring the jam.
5. Put the hot treat into balloons. Clog. Cool by turning neck down.
6. If the jam is not prepared for the future, then it is laid out in small containers with an airtight lid. You can cover the treat with parchment paper or a nylon lid. Keep refrigerated.

From quince, you can only make jam in pieces, but also an excellent jam. The treat can be served with tea for sandwiches or used as a filling in pies. To make the delicacy more fragrant, it is permissible to add a little cinnamon. For a sweet tooth, the amount of sugar can be increased by 200-300 grams.

Compound:

• 1000 g of quince fruit;
• 0.5 kg of crystalline sugar;
• a quarter teaspoon of citric acid;
• water.

Recipe:

1. Peel off the rind from the quince, remove the core with stones.
2. Cut into equal pieces of any shape.
3. Put fruit in a cauldron or thick-walled pan. Pour in water to cover the quince.
4. Boil the mass. Reduce heat to low and simmer for 50-55 minutes, stirring with a wooden spatula or spoon.
5. Drain the liquid from the quince. For the further process, leave 1.5 cups of liquid.
6. Pour the decoction (one and a half cups) back to the chopped fruit and, using immersion blender grind the quince to a puree consistency.
7. Put the mass on the stove. Add sugar and citric acid. Simmer over low heat for another half an hour, constantly stirring the jam.
8. Arrange the hot treat in pre-sterilized bottles and cork. Leave to cool for 24 hours, turning upside down and wrapping in a warm towel.

cooking secrets

In order for the quince jam to be beautiful, the slices become transparent, do not turn into gruel or harden, you need to follow the technology of working with quince.

1. Only ripe fruits are used. Unripe fruits can be held for several days under the sun on the windowsill.
2. The core of the fetus must be removed. But to remove the skin or not, depends only on the preference of the hostess. The aroma of the workpiece will only benefit if the fruits are not peeled.
3. By classic recipe chopped fruits are boiled twice. First boiled in water, then syrup is made from fruit broth. Next, the quince is boiled and cooled, these steps are repeated up to 3 times, depending on the recipe. To make the jam, it is recommended to strictly observe all time intervals. Otherwise, the fruit pieces may become too hard.
4. When cooking quince jam, it must be constantly stirred. The fruit can burn and ruin the taste of the treat.
5. To keep the treat for a long time and not sugared, at the end of cooking, a pinch of citric acid or a little lemon juice is added to it.

Quince Jam video recipe

Nowadays, in the supermarket at any time you can buy any fruits, there was a harvest on them ... Therefore, our compatriots are trying to use the benefits offered and diversify their diet. Jam can now be made not only from cherries, currants, apples, raspberries, gooseberries, blueberries, blueberries, cloudberries and other local fruits, but also from other gifts of nature. So today we’ll talk about how to make quince jam at home, in slices. Such a question, for sure, arose among housewives who were puzzled by the large harvest of these fruits or lovers of culinary experiments. It is worth saying that quince jam is a fragrant delicacy with excellent taste, in addition, it has a beautiful amber color.

Raw quince can be quite harsh, which requires heat treatment of this fruit together with granulated sugar, as a result we will get fragrant jam, but before we learn in detail how to cook it, it is worth saying a few words about the benefits of this fruit.

Quince fruits are rich in pectin, this substance is a kind of body cleaner, as it binds toxic substances. In addition, this fruit improves the digestive process, strengthens the stomach, and also lowers cholesterol. Japanese researchers use this fruit even in the fight against peptic ulcer, and also recommend using it to normalize weight, that is, with obesity.

There are quite a lot of antioxidants in quince, which help prolong the youthfulness of the body, and also help fight against stressful situations. In addition, it contains potassium and other useful components. But back to making jam slices.

Quince jam recipe

To cook quince jam at home, you will need the following components:

Fresh quince - 1 kilogram;
Water;
Sugar - 1 kilogram
Citric acid - a pinch, optional.

It is necessary to prepare a container where a quince delicacy will be prepared; for this, you can use an enameled pan or a deep bowl. A kilogram of prepared fruit for jam should be washed well and wiped dry with a towel.

Then you need to cut the quince with a sharp knife into four parts and remove the core with seeds, it is worth noting that you will have to cut it with some effort, since the fruits are usually quite hard. Next, cut each quarter into three or five equal slices so that they do not exceed five, seven millimeters.

We put the elongated sliced ​​quince slices into the prepared container and fill it with water so that the whole quince is covered. We put the container on the stove and quickly bring it to a boil, after which we reduce the heat and continue to cook the fruit on minimum heat for fifteen minutes, after such a heat treatment it will be quite soft.

After 15 minutes, it is recommended to use a slotted spoon to get the quince slices into another container, and leave the broth, it will still be needed. Then we pour a kilogram of granulated sugar into another container and add 200 milliliters of broth, after which we turn on the fire on the stove and cook the syrup, stirring it. After a while, the sugar will begin to melt and dissolve.

The readiness of the syrup is checked as follows: a drop of syrup is applied to the plate, while it should not spread, but remain in the form of the so-called hemisphere, which will indicate its preparation.

Next, put boiled quince in the finished syrup, mix gently so as not to break the slices, then bring our fragrant jam to a boil, and then reduce the heat to gas stove and cook the delicacy for forty minutes, be sure to stir with a long-handled wooden spatula to prevent the quince jam from burning.

In the process of boiling for forty minutes, a foam will certainly form on the jam, which is recommended to be carefully removed if you plan to store the delicacy for a long time. It is more convenient to remove it with a long spoon, while you should not throw it away, just place it in a container, and then you can use it.

After forty minutes, the jam should acquire beautiful colour honey-amber, of course, if it does not burn, in which case the delicacy will acquire a brown tint, and also lose its fragrant original qualities, respectively, it is recommended to carefully monitor that the quince delicacy does not burn.

Five minutes before the end of cooking jam, if desired, you can use a little citric acid, literally a pinch, which will give a pleasant sourness to this sweet delicacy.

Before turning off the stove, it is important to check the readiness of the quince jam, as described earlier in the preparation of the syrup. If the delicacy is ready, you need to place it on glass jars which are important to sterilize, this can be done by washing the container baking soda, then they are calcined in the oven, or heated over steam.

There is no need to roll up cans, you can use screw caps, while it is important to pay attention that they are not rusty from the inside, it is better to purchase new ones. After that, the jars are closed and turned upside down. After that, it is recommended to cover the containers with a warm blanket and let them cool down overnight.

The next day, the jars can be stored, of course, it is better to place them in cool conditions, if this city ​​apartment, then you will have to use the refrigerator or take them out to the loggia until there are frosts. You can also take them to vegetable pit or in the cellar in the country.

Conclusion

I told how to cook quince jam with slices. It is good to use it as an independent dish, in addition, it is suitable as a filling for any confectionery products that housewives often treat their households with. Delicious quince jam with slices can be easily prepared at home, while you can provide for your family fragrant delicacy for the coming winter.

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 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:

1. Use only ripe and juicy fruits. They will give more juice for syrup. If the quince is dry, then add a little more water.
2. The middle is cleaned, and the pulp, together with the peel, is cut into slices or cubes. The crust of each fruit contains essential oils, it is they who will add flavor to the jam.
3. The fruit is covered with fluff, which must be cleaned before cooking with a clean sponge.
4. Adding cinnamon or vanilla to the recipe will improve the taste.
5. Quince fruits are very hard and it will be difficult to cut them, so you first need to pour boiling water over them.
6. 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.
7. 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 sweet 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.

1. Rinse the main ingredient and remove the core. Cut into large slices - 1 cm wide.
2. Fill with water and put on fire. When it boils, add half the sugar and mix well. Cook for 20 minutes.
3. 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.
4. 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.

Everyone will love this recipe for the most delicious quince jam. 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.

1. Under running water wash the fruits, peel. Do not discard the peel.
2. Divide into quarters and clean out the core (do not discard).
3. Cut into thin (1-2 mm) slices.
4. Cleanings and bones pour boiling water, put on fire and cook for half an hour. The result is the base for the syrup.
5. After the allotted time, strain and add half the sugar to the broth.
6. 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.
7. 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:

1. Peel the fruit from the peel and core. Cut into slices and put in a thick-walled pan.
2. Pour the cleanings and cut out cores with water, cook for 30 minutes. Strain. The result is a rich syrup for jam.
3. 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.
4. 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 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 cooking delicious jam:

1. 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.
2. Cut into slices or small cubes (optional). The consistency will be different. In the second case, it will be almost a homogeneous mass.
3. 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 quince jam. 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:

1. Boil the main ingredient for 20 minutes. Drain the syrup, add half the sugar to it and bring to a boil.
2. Pour boiled quince with the resulting syrup. Leave for 6-8 hours.
3. After the time has passed, combine the fruit mass with a diced orange.
4. 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:

1. Wash the fruit, clean the plaque with a sponge and cut into small cubes.
2. Put in a multicooker bowl, pour water and cover with sugar. Add citric acid.
3. 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.
4. 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.

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Culinary Etude 08.10.2018

The brewing season is drawing to a close. Its finale is marked by the preparation of a triumphal delicacy, amazing in taste and aroma. It is made from quince, a fruit that is almost impossible to eat fresh. But it is necessary to cook it, and a miracle happens. Let's make quince jam today.

Irina Rybchanskaya, the permanent host of our delicious column, brought us her proven recipes for making quince jam at home. The story will be continued by Irina.

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

First, hairy, bizarrely shaped fruits were put in small boxes in one layer so that they “reached” the desired condition. When my grandmother decided that they were yellow and ripe enough, the actual process of making jam began.

I'll start with that grandmother's recipe. And she got it from her neighbors - Armenians, who cooked quince in this way back in their homeland, in Kars. The process takes quite a long time, but there is not so much active cooking time. But the jam turns out fabulous! Do not be too lazy to cook it while there is quince in the markets. You will be rewarded a hundredfold for your patience and diligence.

Quince jam with slices - the most delicious recipe

For the preparation of such a jam, hard quince, which grows in the Caucasus, in Uzbekistan, is best suited. It is much more fragrant and tastier than softer Turkish. And don't let its primordial rigidity scare you. In the jam, the quince slices will become softer, slightly elastic, completely pliable for the teeth and very tasty.

Jam according to this recipe in our family is called “soft”. In contrast to the "solid", the recipe of which I will give below.

Ingredients

• Three kilos of quince;
• three kilograms of granulated sugar;
• 2.5 liters of water.

How to cook

1. We sort out the fruits, wash them, cut them in half, remove the hard centers with seeds.
2. Cut into thin slices.
3. Boil water in a large saucepan, throw the pieces into it.
4. After 2-3 minutes, quickly take out the pieces, put them on large trays, cool.
5. Put granulated sugar into boiling water, stir. Cook over low heat for about an hour and a half.
6. We put chilled fruits in another spacious container, pour syrup over it.
7. Cook at a not too violent boil for ten minutes. We turn off the fire.
8. We quietly go about our business for the next ten to twelve hours.
9. Reheat after standing, boil for ten minutes and again leave to "rest".
10. For the third time, boil for five to ten minutes, put it in sterile jars, roll it up, send it to storage.
11. This is how the finished quince jam looks like slices.

My remarks

1. Take my word for it: this quince jam recipe is truly the most delicious. Here is a delicious syrup that looks like jelly and tasty, incredibly tasty slices!
2. Be sure to lay out the quince petals after cooking on trays, otherwise they will be overcooked. Act quickly, all inventory must be prepared in advance.

Quince jam - step by step recipe with photo

Fruit pieces in this jam are much more elastic than in the previous one. I recommend the recipe to lovers of candied fruits - fruits in finished products reminiscent of this delicacy.

The step-by-step recipe is as simple as two and two. Even a novice caring hostess will cope with its implementation.

Ingredients

• The same amount of quince (net) and sugar.

How to cook

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

Cut into fairly large pieces, about one and a half centimeters thick.

Put the prepared pieces in a spacious container, pour half the sugar according to the recipe. Leave it like this until the fruit releases its juice. Stir after juice appears.

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

The decisive moment has come - the beginning of the cooking process. We put the container on the fire, wait for the boil, reduce the flame to a minimum. Cook on a quiet flame - the surface of the jam should only move slightly and be covered with tiny bubbles.

After an hour, we do a test on the ball. If it does not spread on a cold surface, then it is time to stop cooking jam. Pictured is the finished jam.

Here is a wonderful jam made from our homemade quince. Amber, rich color. Subtle, captivating with its tenderness aroma. I'm talking about taste in general.

Perfect quince jam at home

I invite you, dear readers, to watch a great video. It is especially pleasing that perfect recipe quince jam at home is presented to us by a man.

Quince jam with walnuts - recipe

I really love the combination of jam with any nuts. most often I cook with the kernels of the seeds of the apricots themselves or with almonds. And quince - with hazelnuts and walnuts.

Our hazelnut harvest is still too small due to the youth of the bushes. On the other hand, we collect several large bags of our walnuts every year.

Ingredients

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

How to cook

1. The amount of ingredients will vary from person to person. You just need to keep the proportions. To begin with, let's prepare the quince in the usual way - wash, cut, remove the seeds, cut into pieces or small petals.
2. Let's prepare the walnuts. For a kilogram of fruit, take from 100 to 300 grams of nuts. They need to be dried in a pan. Then rub in your palms to remove the skin.
3. Fill the fruits with water. It shouldn't even cover the pieces. Cook for two - three minutes, take out the quince on a tray.
4. We measure the amount of water. We put sugar in it in a ratio of 1 to 1.5 (by weight). For one kilogram of water - one and a half kilograms of sugar. We boil the syrup, put quince and nuts in it. We stop heating after five minutes of boiling.
5. We are waiting for our future jam to cool completely. Repeat heating and boiling for five minutes. We make three such "visits".
6. After the last cooking, we pack the jam in sterile jars and close the lids. I think that it is no longer necessary to remind that jars and lids are always sterilized with us.

Ripe quince jam is self-sufficient and does not require additional flavors or taste regulators. If for some reason you have to process a not quite ripe quince, then it is best to boil it with lemon and ginger.

With these additives, green quince jam acquires a special piquancy and expressive taste.

Ingredients

• A kilogram of quince;
• one medium lemon;
• a small plump ginger root, the size of a little finger;
• 1.2 kg of sugar;
• 300 ml of water.

How to do

1. Washed, freed from seed pods, quince cut into arbitrary thick slices.
2. Blanch for five minutes in water, cool in cold water.
3. My lemon in hot water with soda, wipe, twist in a meat grinder along with the skin.
4. My ginger, peel, rub on a medium grater.
5. We measure out 300 ml of water in which the slices were blanched, pour sugar into it, cook the syrup.
6. Immerse fruit, twisted lemon, grated ginger into it.
7. We heat it on a medium flame, boil for five minutes, let it rest for half a day.
8. We repeat the operation three more times. The last cooking lasts until the jam is ready.
9. Pour into jars, roll up, send to the pantry shelf.

Japanese quince jam for the winter - the most delicious recipe

From Japanese quince (it is also sometimes called Chinese), you can cook jam according to any of the above recipes. But there is one in my piggy bank that is rightfully considered the best. Judge for yourself - even the list of ingredients is already impressive.

For cooking, we need redcurrant juice, the season of which has long passed. But I'm sure many of you have .

Ingredients

• 800 g Japanese quince;
• 300 g pumpkin (preferably varieties Butternut, Honey Princess, Gribovskaya, Spanish guitar);
• 150 g cranberries or lingonberries;
• one kilogram of sugar;
• 25 g of ginger root;
• 350 ml of red currant juice.

How to cook

1. Thawed red currants work in a blender, strain the resulting puree through a sieve to obtain juice.
2. Mix the juice with sugar, boil the syrup over low heat.
3. While the syrup is cooking, you can peel the pumpkin, cut it into small cubes. If you do not find the indicated varieties, then use whichever you like the most.
4. Quince wash, remove seed pods, cut together with the skin into small pieces.
5. Sort cranberries or lingonberries, wash them, let the water drain. Dry.
6. Peel the ginger, chop it on a coarse grater or cut into thin slices.
7. Dip prepared Japanese quince, pumpkin cubes, cranberries into boiling syrup.
8. Bring the mixture to a boil, cook on the smallest flame for an hour.
9. Pour into small jars. I most often use jars with a capacity of 200 ml for these purposes.