Have you ever tried quince jam? No? Then we recommend doing it right now. You don't need many ingredients for this. Although in terms of time, the process of preparing such a delicacy can take you from several hours to several days. But in the end, all your hard work will be fully justified. You will receive a very aromatic and tasty quince jam, which you can enjoy throughout the long and cold winter.

So how is this dessert made? There are a great many recipes for its creation. Below we will present only the simplest and most popular ones.

general information

Before I tell you how to make quince jam, I should tell you what kind of fruit it is.

Quince is a woody plant that belongs to the Rosaceae family. In cooking, it is customary to use only its tasty and healthy fruits. They are an apple (false) with five seed nests. This fruit has a hairy surface, spherical or pear-shaped, yellow or lemon color.

The pulp of the presented fruit is low-juicy, very aromatic and quite hard. Quince has a sweetish taste, but at the same time tart and astringent. It is used not only to make jam, but also to create main courses, as well as various salads.

Delicious quince jam: step-by-step recipe

As mentioned above, you can make dessert from such a fruit in different ways. In this section of the article we will look at a recipe using water and vanillin.

So, quince jam requires the use of:

• granulated sugar - 1 kg;
• ripe quince - 1 kg;
• drinking filtered water - 3 full glasses;
• aromatic vanillin - a few pinches (use at discretion).

Fruit processing

Before making quince jam, you should process all purchased fruits. They must be washed thoroughly and then dried using paper napkins. Next, you need to peel the fruits, cut them into 4 parts and remove the seed box. After this, all the fruits should be chopped into medium pieces.

Making syrup and jam

If you like liquid quince jam, we recommend using the recipe presented. After all, this method involves the use of water, which means that the dessert will contain a lot of syrup. To prepare it, you need to take boiling water and add granulated sugar to it. After a three-minute heat treatment, add quince pieces into the liquid and wait for the water to boil again. Next, you need to move the bowl with the ingredients, cover it with newspaper and leave it in that position for several hours. In this case, the jam should cool completely. After this, the heat treatment should be repeated.

Final stage

The quince jam, the recipe for which we are considering, turns out to be quite liquid. After it has been heat-treated 3 or 4 times, the bowl with the contents should be put back on the stove and cooked until the pieces of fruit are completely soft. In this case, 5 minutes before the fire goes out, you need to add aromatic vanillin to the dessert.

Proper seaming and storage

We told you how to make quince jam. But how can you store it for a long time? To do this, homemade treats should be placed only in sterilized jars. They must be held over steam and then waited until completely dry. After this, you need to put hot jam in the container and quickly roll it up. In this form, the dessert should be left aside until it cools completely. It is recommended to store it in a cellar or refrigerator.

Making quince jam with lemon

If you want to get a more flavorful dessert and store it all winter, we recommend preparing this jam with the addition of fresh lemon juice.

So, we need:

• granulated sugar - 1 kg;
• ripe quince - 1 kg;
• drinking filtered water - 400 ml;

Preparing Ingredients

Quince jam with lemon is made just as easily and simply as the regular dessert presented above. First you need to process all the fruits. They must be washed, dried, and then peeled, cut into 4 slices and the seed box removed. Next, the fruits need to be chopped into even smaller pieces.

As for the lemon, you just need to squeeze it, getting about half a glass of fresh juice.

Heat treatment

Many housewives make quince jam for the winter. After all, such a delicacy is not only very tasty and aromatic, but also surprisingly healthy.

After the fruits have been processed, they must be placed in a container and filled with a sufficient amount of water (about 1-1.6 l). After it boils, the pieces of fruit should be cooked for ¼ hour. After the specified time, the quince must be caught with a slotted spoon. As for the remaining broth, you need to measure out 400 ml, strain and pour into the pan. Granulated sugar should also be added there. It is recommended to cook both ingredients over low heat until the sweet product has completely melted. In this case, the syrup must be stirred with a spoon all the time. Otherwise it will simply burn out.

Making dessert

How to make quince jam? After the syrup is completely ready, put all the pieces of fruit into it, then mix well and bring to a boil. In this form, the dessert must be cooked over very low heat for half an hour. At the same time, do not forget about stirring the ingredients.

After the delicacy has been boiled for 30 minutes, it must be removed from the stove and covered with thick gauze. In this state, the dessert must be kept for 24 hours.

The next day, the basin with the sweet product should be put back on the fire and cooked for 35-40 minutes. After this, you need to carry out the following test: using a spoon, drop the syrup from the container onto a clean and dry surface. If the delicacy does not spread and retains its shape, then the jam is completely ready. If this phenomenon is not observed, then the heat treatment must be continued for about 7-14 minutes. By the way, before turning it off (10-15 minutes before), you should add freshly squeezed lemon juice to the jam.

How to roll?

As you can see, quince jam for the winter is quite easy to make. After the dessert is completely prepared, you should take several small glass jars and sterilize them in any way known to you. Next, you need to pour all the prepared sweetness into the containers and immediately roll it up. After the jam has cooled, it must be stored in a cool pantry, cellar or refrigerator.

Preparing dessert without water and other additional ingredients

Do you know how to make quince jam without adding water? If not, then we will introduce this unusual method right now. It should be noted that this dessert is quite easy to make, although it requires a lot of time.

So, to prepare thick and tasty quince jam in slices, you need to purchase:

• granulated sugar - 1 kg;
• ripe quince - 1 kg.

Fruit processing process

In order for quince jam to be tasty in slices, you should purchase only ripe and soft fruits for its preparation. They need to be washed thoroughly and then dried using paper towels. Next, the quince needs to be finely peeled, cut in half and the seed box removed. At the end, all processed fruits should be chopped into not very thick slices.

Preparing the base

How to make quince jam without using water? To obtain a tasty and aromatic dessert, you should ensure that the processed fruits release their juice as much as possible. To do this, you need to place them in a wide enamel basin, and then cover them with sugar and mix thoroughly. In this form, the ingredients must be covered with gauze or newspaper and left at room temperature just until knocked. During this time, quite a lot of syrup should form in the basin.

If you are not in a hurry, it is recommended to extend the process of soaking fruit. To do this, 1 kg of sugar must be divided into 3 equal parts, and then alternately sprinkle the chopped quince with them. Moreover, this should be done every day. As a result, this process may take you about 3-4 days. In this case, you will get more tasty and aromatic jam.

How to cook on the stove?

After a lot of syrup has formed in the basin, it should be immediately put on low heat. After boiling the ingredients, they must be cooked in the same mode for 45 minutes. In this case, it is recommended to stir the products all the time with a large spoon so that they do not burn to the bottom of the container.

Let's roll up dessert

After cooking for forty minutes, the dessert should become very thick and viscous without adding water. If you want to make more liquid jam, but without adding liquid to it, then you should simply reduce the heat treatment to half an hour.

The finished quince dessert must be poured hot into sterilized jars and immediately rolled up. Turning the containers upside down, leave them until they cool completely, and then put them in the refrigerator, pantry or underground.

Making delicious and unusual jam with walnuts

Quince jam with walnuts is not only very aromatic and tasty, but also quite nutritious. This dessert can be safely presented to guests along with tea and freshly prepared toast.

So, to make quince jam with nuts, you should purchase:

• sand-sugar - 2 kg;
• ripe quince - 2.5 kg;
• drinking filtered water - 300 ml;
• peeled walnuts - approximately 300 g;
• medium-sized lemon - 1 fruit.

Preparing the Components

Before making such a delicacy, you should thoroughly wash the quince, dry it, peel it and cut it into halves. Next, you need to remove the seed pod from the fruit and chop it into slices. As for the lemon, it should be washed and crushed into a pulp directly with the peel. It is also necessary to rinse the nuts and crush them into coarse crumbs.

Making jam

After processing the quince, it must be placed in an enamel basin and filled with 1 liter of water. After boiling the fruits for 10 minutes, they should be removed, and the broth should be strained and taken in the amount of 300 ml. Add sugar (1 kg) to this liquid and dissolve it over low heat. Next, you need to add quince fruits to the resulting syrup and heat treat them (for 10 minutes). At the end of the specified time, the basin with the contents should be put aside, covered with a lid and kept at room temperature for 9-13 hours. During this time, the fruit will gradually absorb the syrup, becoming more juicy and tasty.

Final stage

After the quince has infused in the syrup, the container should be placed on the stove again. It is recommended to cook the ingredients for about ¼ hour with the addition of another 1 kg of sugar. In the future, the dishes must be moved away again and the contents must be left for 9-13 hours.

After putting the jam on the stove for the third time, you need to add chopped lemon into a pulp, as well as crushed walnuts. After mixing the products with a large spoon, they should be cooked for ¼ hour. During this time, the jam will thicken well, become more aromatic and tasty.

Seaming process

If you want to enjoy quince jam on cold winter evenings, it is recommended to pour it only into sterilized jars. In this case, this process should be carried out only in hot form. Finally, all filled containers must be rolled up with metal lids and turned over. After all the cans have cooled, they must be removed to any slightly cool room, where they can be stored for six months.

Let's sum it up

Now you know how to make quince jam with and without water, as well as using lemon, lemon juice and walnuts. Whatever recipe you choose for yourself, in any case you will get a very tasty and healthy homemade dessert. It is recommended to serve it at the dinner table with hot tea, as well as bread or freshly prepared toast.

It should be especially noted that quince can be used to make not only jam, but also, for example, jam, marmalade and other sweets. Enjoy your meal!

It is much more pleasant to spread quince jam on bread, not store-bought, but home-brewed quince jam. Quince is a close relative of the pear and apple, but its fruits are practically not eaten raw. Doctors recommend eating them boiled or baked.

Aromatic jam made from quince is tasty and extremely healthy. Medicine recommends using it for stomach diseases.

Recipe for the winter

Ingredients:

• quince – 1.5 kg.
• water – 750 ml.
• granulated sugar – 800 g.

How to cook:

1. I thoroughly wash the fruit and cut it into 4 parts. I remove the skin, remove the seed chamber, and cut it into small slices. After processing, approximately 900 grams of pulp is obtained.
2. Fill the slices with clean water, bring to a boil, and boil for 20 minutes until softened.
3. I put it in a colander and let it cool.
4. I use the broth to make syrup. For 3 glasses of liquid I take 800 grams of sugar. If there is less broth, add water.
5. Cook over low heat until the sugar dissolves. This takes approximately 10 minutes.
6. I add quince to the boiling syrup, let it boil, and cook for 5 minutes. After the time has passed, I remove the pan from the stove.
7. I leave the fruits in the syrup for about 4 hours. During this time they will be thoroughly soaked. Next, I cook for about 5 more minutes and leave again for 4 hours.
8. When I boil it a second time, I add about 400 grams of sugar. Cook over low heat until done. This takes about half an hour.

What to do with ready-made jam? If I'm going to use it in the near future, I let it cool, pour it into a jar, seal it with a lid and put it in the refrigerator. If I make it for the winter, I pour it hot into a jar, close it using a seaming machine, put it upside down, cover it with a blanket and leave it for three days.

Video recipe

Preparing delicious jam

There are many ways to make jam. My grandmother told me this delicious recipe. Now I will tell you a secret.

Ingredients:

• fresh quince – 1 kg.
• lemon – 1 pc.
• water – 2 glasses.
• walnuts – 1 cup.
• lemon – 1 pc.

Preparation:

1. I thoroughly wash the fruits, peel them and remove the core.
2. I cut into small slices and blanch for a quarter of an hour.
3. From water and half the sugar provided for in the recipe, I prepare syrup and pour over the fruits. I leave it for 4 hours to soak in the syrup.
4. I put it on fire and add the remaining sugar. I cook in several batches for about 15 minutes.
5. I fill the peel with water and boil it. I filter the finished broth and add it to the jam before the last cooking.
6. I add lemon slices and nut kernels at the end of cooking.

The taste of the jam is simply amazing, and the aroma is impossible to describe. Believe me, it will not leave you indifferent, and it’s also great for pies, cakes and biscuits.

Simple recipe with cinnamon

This simple cinnamon jam recipe is the perfect sweet dish. The aroma is delicate, and a small spoon of the viscous mixture will give divine pleasure.

Ingredients:

• large quince – 1 pc.
• lemon juice – 15 ml.
• sugar – 100 g.
• ground cinnamon – 0.25 tsp.
• pure water.

Preparation:

1. I wash the large fruit with cold water, dry it with a paper towel, and cut it into 4 parts with a knife. Remove the core and cut into small slices.
2. I move the slices into a small saucepan and fill them with water. It should cover the pieces and be a few centimeters higher.
3. I put it on the stove and turn on medium heat. As soon as the liquid boils, I lower the temperature a little.
4. Cook until softened for about 20 minutes, stirring the contents occasionally with a wooden spatula.
5. Then add sugar, lemon juice and ground cinnamon, reduce heat to low, and cook for 25 minutes.
6. At the end, the quince becomes soft, remove the pan from the heat.

I serve chilled. A quarter of an hour before serving, I take it out of the refrigerator and move it from the jar into dessert vases. The treat goes well with fresh tea or pu-erh.

Classic way with orange

Fresh quince is sour, and in some cases it even irritates the throat. However, if baked or boiled, it becomes a delicious delicacy.

Ingredients:

• quince – 3 kg.
• orange – 1 pc.
• sugar – 2.5 kg.
• water - 7 glasses.

Preparation:

1. I peel the quince, remove the core, and cut it into cubes. I don’t throw away the peels and cores, they will come in handy.
2. I fill the skin and cores with water, bring to a boil, and boil for about a third of an hour. I filter the finished syrup and add it to the pan with the chopped fruits.
3. Mix everything well and boil for 10 minutes. Afterwards I drain the syrup.
4. Add sugar to the syrup and bring to a boil. I pour in the fruit and let it sit for 12 hours.
5. I cut the unpeeled orange into cubes and add it to the quince. Cook, stirring occasionally, until the syrup turns amber in color. Approximate time – 40 minutes.

I roll the finished jam into jars, turn it upside down, cover it with a blanket and leave it until the morning. I store it in a cool place.

Grandmother Emma's video recipe

Make jam and please your family during the cold winter or your guests during the New Year celebration.

Benefits of quince

The fruits contain a lot of pectins, they help strengthen the liver and stomach, reduce cholesterol levels, and improve digestion.

Japanese scientists are confident that quince can be used to combat stomach ulcers. Moreover, they recommend consuming the fruit for people who want to lose weight.

Quince contains many antioxidants that help preserve beauty and youth and effectively combat stress. The fruit has excellent antiviral properties, which makes it an excellent assistant in the prevention of influenza.

The fruits contain potassium, which helps hypertensive patients. Baked or boiled quince pulp is used for toxicosis, as it is an effective antiemetic.

I found out what a quince was when I was about 8 years old. Having arrived to visit my grandmother in the village, I grabbed what I thought was an apple, bit off a rather large piece and, closing my eyes in bewilderment, looked at my mother - it was so sour, viscous and tasteless he turned out to be. But from the quince jam—as you probably guessed, that’s what I mistook for an apple—they couldn’t get me away for a long time. Interesting fact: after heat treatment, hard and tart quince becomes soft and sweet, and its divine aroma cannot be compared with anything!

Let's start, as usual, with benefit...

This wonderful fruit is very healthy and its importance for our health cannot be overestimated. Due to its saturation with pectin, it is used to normalize the functioning of the digestive tract, juices are drunk for anemia, decoctions from seeds are used for diseases of the oral cavity due to a pronounced binding and antiseptic effect, fresh fruits are used as a choleretic and diuretic.

I can continue listing the advantages for quite a long time, I think. You understand that quince fruits have a lot of positive properties, I will only note that you should not eat crushed quince seeds, as they contain amygdalin - a rather dangerous poison.

Quince jam, in addition to having an excellent taste, also retains all the beneficial qualities of the original product, so at least one jar is always in my pantry. To date, I have collected more than a dozen recipes for quince jam, I will be very glad if you like any of them.

Quince jam with lemon

How to make quince jam with lemon

Let's prepare the quince fruits: rinse thoroughly under running sufficiently hot water and wipe dry.
Cut each fruit in half and remove the core and seeds. Cut the halves into medium-sized pieces, approximately 1.5-2 cm, and place them in a pan of a suitable size.

Add sugar and let the juice simmer for several hours. If the resulting juice is not very much (this happens if the quince is not fully ripe), you can add a glass of water.
Place our container on the stove and after it boils, cook for about 5 minutes, stirring, then remove from the stove and let it cool completely. We do this procedure several times (usually three is enough), as a result the jam acquires a pleasant reddish color, and the quince slices become transparent.

Before boiling our not yet ready jam for the last time, cut the lemon into thin slices. You can also grind it with a blender.
Boil for 5-7 minutes and pour into prepared pre-washed and sterilized jars.
When finished, turn the container with jam upside down and leave to cool, covered with a blanket. Ready!

Quince jam with nuts

Ingredients for the recipe:
quince 2kg
granulated sugar 2kg
water 1l
2 cups peeled walnuts

How to make quince jam with nuts

We will peel the washed and dried quince, cut it into halves and remove the central part with the seeds; we will still need the trimmings, so we do not throw them away.
Cut the quince halves into small slices, place them in a saucepan of the appropriate volume, add water and boil for 7-10 minutes, then salt the water and add syrup made from 1 kg of sugar and 0.5 liters of water.

After 3 hours, when the quince slices are soaked, add the sugar that we have left and put our container on the stove again.
As in the previous recipe, after boiling, cook for 5 minutes, let cool for about 5-6 hours and repeat our steps again.

Meanwhile, boil the quince peelings for 10-15 minutes in 0.5 liters of water, strain the broth through a filter cloth and add it to our jam for flavor before the last cooking. Then add the nuts, chopped into large pieces.
Cook for another 5 minutes and seal while hot in prepared containers with lids. All!

Quince jam slices

How to make quince jam in slices

Remove the skin from the previously washed quince, cut the fruit into slices of the desired size, removing the hard central part with the seeds.
Place the slices in a cooking container and fill with cold water to such a level that the quince is covered with water, but does not float in it.

Boil the slices for a short time until they become soft, and immediately remove them with a spatula, and strain the water in which they were cooked through a filter cloth or gauze folded in several layers.
Make a syrup from the resulting broth and sugar; add sugar gradually over a low simmer, stirring constantly.

When the syrup is ready, place the quince slices in it and cook until they become transparent, first over high heat and then over low heat.
It is important to ensure that the quince does not become overcooked. When finished, pour into prepared containers with lids.

Japanese quince jam

Japanese quince is often found in household plots; housewives value it for its bright, beautiful flowers. The fruits of this quince are small in size, but the jam they make is very tasty, with a pleasant sourness.

Ingredients
Japanese quince 1kg
sugar about 1 kg, depending on preference
water 0.3l

How to make Japanese quince jam

Wash the Japanese quince fruits thoroughly, dry them, peel them and remove the core. Next, cut them into pieces, the size depends on your preferences.
Place the quince pieces in a container and cook for 10 minutes, add sugar and cook for another 15-20 minutes.
Remove from the stove, let sit until it cools completely and boil again, but not for long, about 5 minutes. That's all, the jam is ready!

It is better to stir the jam during the cooking process by shaking the pan in a circular motion rather than with a spatula, so the quince pieces will remain intact and will not fall apart, thereby maintaining an attractive appearance.

Delicious quince jam

quince fruits 1kg
sugar 1-1.2kg
water 0.25l

Cut the washed quince into halves and remove the hard core.
Cut into pieces and cook, adding water, until soft, about 20 minutes. Then we start adding sugar in portions.
Bring to a boil and let stand for about 5 minutes.
Let it sit for 6-7 hours and boil again.
Pour the finished jam hot into sterilized jars and roll up the lids.

Quince jam with apples

Recipe Ingredients
ripe quince 1kg
apples 0.5kg
sugar 1kg

How to make apple-quince jam
Peel the prepared apples and quince, remove damaged areas and the core with seeds, cut into small slices and place in a saucepan.

Add sugar to our mixture and leave for 7-8 hours or even overnight so that the juice is released from the fruit. After this, boil the mixture of quince and apples 3 times for 5 minutes, pausing between cooking for about 6 hours.
The finished jam acquires a wonderful golden-red color and a wonderful aroma. You may not even have to seal it in jars, it runs out so quickly!

Quince jam - a simple recipe

Recipe Ingredients
quince 1.5kg
sugar 1kg
water 0.3l

How to make quince jam quickly and easily

Cut the quince, peeled and seeded, into slices, it should be about 1 kg.
Place the trimmings in a separate container, add water and boil for about 15 minutes, then strain the broth through a strainer or special cloth, discard the pulp from the peelings.
Gradually add sugar to the resulting liquid, add quince slices and bring to a boil. Boil for 10 minutes and remove from the stove to cool. We repeat the procedure 3 times.
For the last time, you can add a small lemon, crushed in a blender, to the quince; this will give the jam a pleasant sourness.

Quince jam with orange

Recipe Ingredients
peeled quince 2kg
sugar 2kg
water 1l
1 medium sized orange

How to make quince-orange jam

Cut the prepared peeled quince into slices or cubes, whatever you like.
Fill the peelings and the central part of the fruit with water and boil for about 15-20 minutes. Strain the resulting broth and pour it over the quince pieces; discard the remaining mixture during straining.

Cook the quince for about 10 minutes, then pour the syrup into a separate container, add sugar there and bring to a boil.
Pour the resulting hot sugar syrup over our boiled quince and set aside for 10-12 hours. Cut the well-washed orange into small slices and place in a pan with quince.
Cook, stirring, for about 35 minutes.
As a result, our quince jam with orange acquires a magical amber hue and a divine aroma!

Quince jam with pumpkin

Recipe Ingredients:
peeled pumpkin 1kg
peeled quince 0.5kg
sugar 0.7kg

How to make quince and pumpkin jam
Cut the previously washed and peeled pumpkin and quince into small pieces and add sugar (0.5 kg is enough, if you like it sweeter, add a little more).
Stir and leave until the juice releases abundantly.
Cook over low heat, stirring occasionally, for about 30-35 minutes.
For long-term hot storage, seal in sterilized jars.
If you eat it right away, you can cool it and store it in the refrigerator in an appropriate container.

Quince jam in a slow cooker

Ingredients:
peeled quince 1kg
sugar 1kg

Wash and dry the quince. We remove the seed pod (core), the skin does not need to be cut off, the main thing is to carefully trim off possible damaged areas.
Cut the quince into pieces approximately 1-1.5 cm thick, place in a suitable bowl and add sugar, mix, cover and leave for 72 hours.
We stir once every day, trying to do it carefully.
Cook the jam in a multicooker on the “stew” mode (the boil is very strong in the “cook” mode, which is not suitable for us) in two steps of 30 minutes each. First, close the multicooker with a lid, and when it boils, continue with the lid open.
The interval between cooking is approximately 6 hours to allow the jam to cool completely.
After the second boiling, seal them in clean jars with lids.

Quince jam in a bread maker

Recipe Ingredients
quince 0.7kg
granulated sugar 0.6 kg
lemon 1pc

How to make quince jam in a bread machine
Remove the skin from the washed quince, remove the core and cut into small pieces.
Cut the washed lemon into large slices and grind in a meat grinder or using a blender.
Mix lemon pulp with chopped quince and sugar. After 1-2 hours, when the juice is released, transfer our sweet fruit mixture to the bread maker.
We set the “jam” cooking program. After 1.5 hours, wonderful quince jam in the bread maker is ready!

As you can see, there is nothing complicated in making quince jam. The efforts made are fully compensated by the excellent taste and stunning appearance of the resulting healthy delicacy. Besides, believe me, in the eyes of your girlfriends who have tried this miracle, you will become a real culinary sorceress!

Quince jam looks great in almost any vase or saucer and goes well with sweet pastries or ice cream. It is served slightly chilled or at room temperature. Brew tea and enjoy!

Nowadays, in the supermarket at any time you can buy any fruit, there was a harvest for them... Therefore, our compatriots try to take advantage of 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. This question probably 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.

Quince in its raw form can be quite harsh, which requires heat treatment of this fruit together with granulated sugar, as a result we get aromatic jam, but before we learn in detail how to prepare it, it’s worth saying a few words about the benefits of this fruit.

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

Quince contains quite a lot of antioxidants, which help prolong the body’s youth and also help fight stressful situations. In addition, it contains potassium and other useful components. But let's get back to making jam in slices.

Recipe for quince jam in slices

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

Fresh quince – 1 kilogram;
Water;
Granulated sugar – 1 kilogram
Citric acid – a pinch, optional.

It is necessary to prepare a container where the quince delicacy will be prepared; for this you can use an enamel 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 into four parts with a sharp knife 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 or seven millimeters.

Place the elongated slices of quince into a prepared container and fill it with water so that the entire 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 over low heat for fifteen minutes, after this heat treatment it will be quite soft.

After 15 minutes, it is recommended to use a slotted spoon to remove the quince slices into another container, and leave the broth, it will be needed later. Then pour a kilogram of granulated sugar into another container and add 200 milliliters of broth, then turn on the heat on the stove and cook the syrup, stirring it. After some time, the sugar will begin to melt and dissolve.

The readiness of the syrup is checked as follows: a drop of syrup is placed on a plate, and it should not spread, but remain in the shape of a so-called hemisphere, which will indicate its preparation.

Next, put the boiled quince into the prepared syrup, mix carefully so as not to break the slices, after which we bring our aromatic jam to a boil, and then reduce the heat on the gas stove and cook the delicacy for forty minutes, be sure to stir with a wooden spatula with a long handle to prevent burning of quince jam.

During the forty-minute boil, 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, but 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 a beautiful honey-amber color, of course, unless it is burnt, in which case the delicacy will acquire a brown tint and also lose its aromatic original qualities, accordingly, it is recommended to carefully monitor so that the quince delicacy does not burn.

About five minutes before the end of cooking the jam, you can optionally use a little citric acid, literally a pinch, which will add 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 preparing the syrup. If the delicacy is ready, you need to place it in glass jars, which are important to sterilize; this can be done by washing the containers with baking soda, then they are calcined in the oven, or heated over steam.

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

The next day, the jars can be put away for storage; of course, it is better to place them in cool conditions; if this is a city apartment, you will have to use the refrigerator or take them out to the loggia until there is frost. In addition, you can take them to a vegetable pit or to a cellar at the dacha.

Conclusion

I told you how to make quince jam in 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 in slices can be easily prepared at home, and you can provide your family with a fragrant delicacy for the entire coming winter.

Such an unsightly and seemingly not very tasty fruit like quince makes a fantastically tasty and interesting winter treat. In its raw form, this fruit is even dangerous to health, especially for those who suffer from stomach diseases. But, we must pay tribute, its aroma is incredibly attractive and tempting! Nevertheless, delicious quince jam compensates for the shortcomings of the raw version, and even has beneficial properties. The finished delicacy has a pleasant sweet and sour taste (depending on the additives) and has a beautiful honey hue.

Subtleties of making jam

The cooking technology is simple. But it can be easily spoiled if the process is disrupted; and it will turn from beautiful and appetizing into a shapeless mass, or the pieces will become too hard. There are other dangers: for example, the fruit mass can become sugary as it cools. There is only one way to avoid all this - strictly follow the recipe and the subtleties of all culinary aspects without exception.

To prepare the winter dessert, ripe fruits are taken, as they have the most fragrant aroma and bright yellow color. It is better to put the overripe ones aside, but the green ones and those picked early from the tree will quickly ripen on the windowsill.

Before cooking, too hard centers with seeds are cut out of fruits. But the peel is not removed, because it contains the source of that delicious amber that characterizes quince. Pulp on " Quince jam - the most delicious recipe“To preserve the integrity of the cut during the heat treatment, it is chopped into not too small cubes or neat thin slices, which will be so pleasant to treat yourself to.

The delicacy is prepared in at least 2-3 approaches. That is, first the quince is boiled in plain water, then in syrup, and then brought to moderate softening. Most often, during preparation, periods of boiling and cooling-infusion alternate. This is what extends the prescription for a day, and sometimes longer. Although there are quick recipes.

Quince can burn very quickly. Therefore, throughout the entire cooking period, it must be regularly stirred and cooked in a thick-walled container. And finally, citric acid is added, which will prevent the mass from becoming sugary and give it a pleasant sour note.

Compliance and implementation of all these nuances guarantees “ Quince jam" is the most delicious result, and the treat will become your favorite among the entire range of home-preserved fruits and berries.

The most delicious quince jam: Classic version

The ingredients for the classic quince jam recipe are:

1.5 kg of fragrant yellow fruits,

2 g lemon acid,

1.5 kilos of sand-sugar,

1 liter of water.

From the proposed list of products, the delicacy can be made in two ways.

Caramelized syrup is made from water and sand-sugar (you must check the crystallization of the drop). The quince is peeled from the cores and cut into slices. Fruit slices are placed in a quietly bubbling syrup and boiled in it for 5-6 minutes, after which they are removed on the hob. It is necessary to wait for the mass to cool completely, which will take about 2-3 hours.

The “substance” is boiled again and lemon is added to it. Cooking is carried out for 2-3 minutes and quickly poured into prepared jars, which are rolled up, and for 12-15 hours " Delicious quince jam - recipe» wrap up to gradually cool the blockage. Then it can be taken to the pantry or cellar for storage. The first method produces a treat that is not overcooked, but at the same time unusually tender and soft in consistency.

Another classic option involves the presence of the same products and in similar quantities as in the first recipe. Only the technology is different. The preparatory process involves washing the fruit and cutting the fruit into quarters, removing the hard centers. Then, without peeling, the pulp is chopped into thin slices. The slices are placed in an enamel cooking basin, filled with cold water and boiled until the pieces acquire a translucent structure. Afterwards, the slices are drained of water and laid out on a tray or simply on the kitchen table, lined with food oilcloth, in one layer to cool.

While the quince is cooling, the syrup is being prepared. It is made using the water in which the slices were boiled and granulated sugar. Cooled fruits are dropped into it and boiled for up to 5 minutes. After waiting until the brew reaches room temperature, citric acid is added to it, the mass is boiled and distributed among the jars. The roll is turned over onto the lids and kept under a blanket for a day. At first glance, both methods seem typical, but according to the second, the jam comes out with rather dense slices, reminiscent of candied fruits.

Microwave recipe

On " Delicious quince jam” recipe with photo You need to prepare the following list of products:

2 kilos of quince, cut into slices,

2 g citric acid,

1 kilogram of sugar,

20-30 ml of water.

Sliced ​​quinces are placed in a special container that can be placed in the microwave for heat treatment, with a total volume of 3 liters. Just keep in mind that the dishes are only 2/3 full. Or it is prepared in 2 batches. A filled deep bowl or pan is placed in a microwave oven, and the contents are heated for 12-15 minutes at the device’s maximum power.

After a quarter of an hour, the container is removed, and sugar is added to the slices that have begun to release juice. Cooking continues at the same power for another 15 minutes. Lemon crystals are dissolved in water, added to the jam, and together it is kept for an additional 3-4 minutes of heating. The jam is placed in a sealing container and closed, turned upside down and wrapped in a blanket or blanket for 7-8 hours. Despite the speed of preparation, the preparation is stored for a very long time, preserving its appetizing appearance and pleasant taste.

The most delicious quince jam: Recipe with nuts and lemon

Quite successful and popular option “ Delicious quince jam with lemon" The result is an excellent dessert, delicious for tea drinking, and, moreover, extremely useful during colds. Ingredients:

1 kg prepared quince,

0.8 kilos of granulated sugar,

200 g crushed walnuts,

1 g vanillin,

500 ml water.

Peeled and chopped quince should be poured with a glass of water and blanched for about 15 minutes. The peel is cut off, but not thrown away. In a separate bowl, thick syrup, brought to the state of caramel, is boiled by boiling 200 ml of water and adding half a kilo of sweet sand into it. The blanched pieces are poured with boiling sugar syrup and left to soak in it for 4 hours, covered with a cloth or gauze. Next, the remaining sugar is added, and the workpiece is placed on the stove to boil.

Boil the ingredients for 15-20 minutes. Quince peel is boiled in 100 ml of water, after which the broth is filtered and poured into the total mass. Vanillin is also added there. The lemon is washed, cut with the peel into thinner circles, selecting only the seeds, and loaded into almost completed jam. Along with the lemon, crushed walnut kernels, previously dried in a dry frying pan, are added. The nuts must be roasted, otherwise they will spoil in the finished delicacy and may become moldy. The mass is boiled one more time, boiled for 5 minutes and packaged in jars.

Cinnamon Recipe

It is also possible to add ground cinnamon to add a fragrant aroma. The treat turns out to be very rich in taste, with a light, barely noticeable sourness, and very thick. For technology " How to make delicious quince jam" necessary:

500 g quince,

5 g ground cinnamon,

50 ml freshly squeezed lemon juice,

300 g granulated sugar,

Glass of water.

The fruits are washed, cut and cleared of hard cores. Then they are cut into neat slices quite thinly, which are placed in an enamel pan and filled with water. The liquid should completely cover the slice and even be 1-2 cm higher in level. Boil for 20 minutes over moderate heat, stirring constantly. The remaining ingredients according to the recipe are added to the brew and boiled for another half an hour. Sterilized jars are filled with hot jam and sealed.

Recipe with apples

The juxtaposition of apples and quinces gives an incredible bouquet: aromatic, tasty, harmonious. For such an amazing viscous, thick delicacy you will need:

1 kilogram of yellow fruits,

0.5 kg apples,

2 g lemon,

1 kilo sugar.

Both types of fruit are washed, peeled and seeds removed and cut into cubes. The fruits are sprinkled with granulated sugar and left overnight to release juice. The next day, the dishes are warmed up and their contents are boiled for up to 5 minutes, followed by infusion for about 5 hours. The “cooking – cooling” procedure is repeated twice. All its subtleties can be considered in “ Quince jam - the most delicious recipe" video. The final step is to add citric acid or lemon juice, and, brought to a boil, the dish is preserved in jars.

Recipe with pumpkin

With pumpkin, the workpiece acquires a bright orange color, becomes thicker, reminiscent of jam or marmalade in consistency. And the taste benefits from an unusual additive. For the recipe " How to make delicious quince jam and pumpkins" you need:

1 kilogram of peeled pumpkin,

500 g quince,

800 g granulated sugar,

2 g lemon (acid).

Peeled quince and pumpkin pulp are cut into small cubes, sprinkled with sand and sugar, mixed and the juice is released generously throughout the day. Then the container with the pumpkin is placed to heat on the stove over the lowest heat and boiled for 35 minutes from the moment of boiling. The brew needs to be stirred without allowing it to burn. Add lemon and then boil for up to 5 minutes. The delicacy is distributed into steamed jars, closed and cooled in an inverted position. It is advisable that cooling proceed gradually; for this purpose, the container is covered with something warm (blanket, rug, towel, etc.).

Quince jam - the most delicious recipe - photo

5 ml lemon juice,

200 ml water,

500 g granulated sugar.

Yellow fruits must be washed, peeled, peeled and cored, and the pulp finely chopped. Then the quince is filled with water and kept at a gentle boil on the hob for about 15 minutes. Then lemon zest, grated ginger and granulated sugar are added to it, and cooking continues for another 30 minutes. Finally, add lemon juice and boil the ingredients for 5 minutes, they are packaged in glass containers. Like all previous recipes, this one is turned over onto lids, insulated with a blanket and after 12 hours it is stored until winter.

The version with ginger is good not only as an anti-cold remedy. It also has an amazing aroma and specific taste. Its ability to protect the body from colds and increase immunity will increase if you do “ Japanese quince jam - the most delicious recipe", which, unlike the usual garden variety, is extremely useful, although small in size.