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

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

Quince jam is considered the most fragrant preparation for the winter. Such a gorgeous aroma of this delicacy is provided by quince crusts, from which it is recommended to cook syrup. This jam is said to be as tasty as it is healthy. Fruit dessert is used:

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

7 recipes on how to make quince jam

Recipe 1. Quince jam with slices

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

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

Recipe 2. Honey jam from Japanese quince with cinnamon

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

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

Recipe 3. Quince jam in a slow cooker

Ingredients: 1100 g of quince, 880 g of sugar.

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

Recipe 4. Quince jam with nuts

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

My quince. Peel off the skin, take out the core with seeds. Cut the fruit pulp into small pieces of arbitrary shape, which we put in a thick-bottomed pan used to make jam. We put the cleanings in another pan, add water. We warm up and boil for about 20 minutes. We decant the resulting broth into a container with quince. Boil the fruit for 9 minutes. Drain the liquid into a clean saucepan. Sprinkle sugar on it, dissolve it when heated. Pour boiling syrup to the quince. We insist, covering with a towel, 12 hours. Cut the nuts pre-peeled from the shell into small pieces. Warm up the fruit mass. Pour in the nuts. Cook, stirring occasionally, for about 45 minutes - until a dark honey color appears. We pack in cans, which, after airtight sealing, are turned over until completely cooled down with the neck.

Recipe 5. Quince jam with ginger

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

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

Recipe 6. Quince jam with raisins and apples

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

We wash the fruits, removing the fluff from the surface of the quince. Peel the apples. Cut the quince and apples, taking out the core. Cut so that the apple pieces are twice as large as the quince. Wash the raisins thoroughly. Put quince in a thick-bottomed vessel, add water. We boil for 7 minutes. Fill in white granulated sugar, apples, raisins, cinnamon. Simmer slowly for about 45 minutes until thickened. Mix in the process. Sprinkle brown sugar, boil for 10 minutes. Pour the jam into sterile jars. We cover them and send them to the oven at 120 degrees for 12 minutes. We seal and turn the neck down. Cool slowly by wrapping it in a blanket.

Recipe 7. Quince jam with citrus

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

We wash the fruits. Remove the fluff from the quince. Cut off the yellow zest from citrus fruits in the form of thin stripes. We clean the quince from the core, cut into cubes. Pour into boiling water. Boil for about 20 minutes until softened. Sprinkle the zest, sugar. Warm up until the latter dissolves with stirring. Squeeze lemon juice into the fruit mass. We boil, stirring regularly, until thick. Transfer the thickened quince jam into sterilized glass jars. We roll up.

Quince jam, if properly prepared, will delight you in cold weather with its bright taste and aroma. There are many recipe options to help you prepare this culinary masterpiece for the winter. The basic rules for cooking this dessert are as follows:

1. Almost any quince is suitable for jam - juicy and not very, large and small, hard, tart or sweet. However, when using drier fruits, it will be necessary to add a little water or syrup when cooking. Juicy quince will give enough juice when infused with sugar.
2. Quince for jam can be peeled or left unpeeled. In the latter case, you need to thoroughly wash off all the fluff from its surface.
3. If the skin is removed from the quince, it is used when preparing syrup: boil it in water, then filter the broth and sprinkle sugar. Quince crusts contain many essential oils, making the jam extremely aromatic.
4. Sometimes at the end of cooking, seeds peeled from seed pods are added to the dish. They give interesting flavoring notes, but this type of blanks for the winter should not be stored for a long time.
5. Before the main cooking, the sliced ​​quince is blanched to soften. In mono recipes, where the main ingredient is one quince, this process can be skipped. When combining quince with more delicate fruits - apples, pears, it is boiled before adding other ingredients.

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

This quince comes from Turkey, it seems. Large, yellow and dryish. Quince, in principle, does not contain very much juice, but this one brought is even drier than the seasonal one. How to cope with this, I will write below)
Let's figure out how to cook quince jam in slices. My quince.

Now about cleaning the quince. This is entirely at your discretion, depending on what slices you want to get in the finished jam. If you want wedges that keep their shape and separately clear syrup, then I recommend not peeling. Especially if the skin is thin.
First, we need to prepare the quince for cooking the jam. The preparation process includes: 1) blanching the lobules. After blanching, the quince absorbs syrup better and more evenly, gives off juice better and the time for making jam can be reduced. 2) Backfill with sugar overnight to make the juice stand out.
Let's start with blanching, which is best done gradually, 2-3 quince at a time, so as not to darken.
Cut the quince into slices (you do not need to grind it, the thickness of 5-7 mm is quite normal). Do not throw away the pith with bones.

Boil 1 liter of water (no more) and pour quince slices into it over high heat. Attention! No need to cook for a long time, as it boils, wait 2 minutes and remove with a slotted spoon.

Immediately take the dishes in which you will cook the jam. Fold the slices there.
Save water after blanching!

Sprinkle with sugar and a pinch of citric acid the quince jam, the recipe for which I am suggesting to you. It is not necessary to fill in all the granulated sugar at once, it is enough to use somewhere half a glass for each portion of the prepared slices.
So we repeat with all the quince. I had 5 pieces, I did it in 3 stages. Cover and set overnight.

Remember, I asked you not to throw out the core of the quince? Put it in the refrigerator, it will come in handy tomorrow. In addition, quince seeds are a folk remedy for coughing.

So, in the morning we start cooking the jam. The jam will be cooked in 3 stages, which are very simple each in itself, just stretched out in time. But the jam turns out to be correct, with transparent syrup and delicate soaked slices. As I expected, the quince gave me little juice (less than a glass), so I additionally decided to cook the syrup.

In the water that remained after blanching the slices (you saved it?) Throw the quince cores. Bring to a boil and cook for 10 minutes.

Then strain, pour out as much water as you want to add syrup (I poured half a glass and then regretted it, I needed more, 200-250 ml). Add from the amount of sugar that you measured for the jam, as much as you took the syrup and put on the fire

Boil to dissolve the sugar.

And pour the resulting syrup into the quince. We proceed to the first stage of cooking the jam: we put the quince on a small fire.

The photo shows how much juice together with the syrup turned out. We need a small fire at the first stage of cooking so that the quince heats up slowly, giving off the juice, and the jam does not burn.

Bring to a boil and add the remaining sugar. I repeat, in total I use 850 g per 1 kg of quince, of which it took about 1.5 cups for filling and half a cup for syrup, and fill the rest.

And stir.

Bring to a boil and cook for 10 minutes. When boiling, quince practically does not form foam, but if it does, remove it carefully with a spatula. Actually here you can see that a little more syrup is better.

The 1st stage is over, cover the quince with newspaper or clean paper so that the steam is absorbed and set to cool. I left until evening.

It is a very healthy fruit.

Jam from it contains vitamins and minerals, so cooking it would be a good habit for many.

In this article, we will talk about how to make quince jam, consider a step-by-step recipe with pictures.

What is the benefit?

Fresh fruits of the fruit in question are rarely consumed, since not many people like the astringent taste. Therefore, people prefer to use the fruit in other forms, for example, they make delicious quince jam.
It retains all the beneficial properties that are necessary for people, such as peptide compounds, fructose, titanium, boron, essential oils, iron, selenium, copper, potassium, phosphorus, sodium, vitamins A, C, E, as well as group B.

Quince contains more iron than apples - there are 3000 mcg in 100 g. Fruit contains 5 times more vitamin C than citrus fruits. Therefore, the fruit in question can replace several oranges at once, and jam is valuable to protect yourself and your family from colds in winter.

There are many recipes for making quince for the winter, for example, you can put it in the freezer, but it is considered the best option. Due to its composition, this fruit and its sweet mass can help with:

• anemia;
• kidney disease;
• disorders of the gastrointestinal tract;
• ulcer;
• diseases of the heart and blood vessels;
• sore throat;
• skin irritations and burns;
• headaches;
• poisoning.

What do you need?

Kitchen appliances and utensils

You need to take:

• clean sponge;
• cooking pot;
• ladle;
• a bowl;
• spoon (you can use a wooden one);
• banks;
• cover.

Ingredients

To make the most delicious quince jam you will need:

• peeled and chopped quince - 1 kg;
• sugar - 1.2 kg;
• water - 400 ml.

Features of the selection of products

The fruit for the jam should be ripe, but not overripe. The fruit should have a rich yellow color and a pleasant aroma. If they are a little green, they can be put on the windowsill for a few days, and then they will ripen. Consider what to look for when choosing:

• the color of the fruit should be uniform;
• there should be no damage or signs of damage on the fruits;
• symptoms of poor transportation, dents should be absent;
• quince should be hard, but not "stone";
• ripe fruit has a pleasant characteristic aroma;
• there should be a small fluff on the fruits;

Important! The peel should not have a sticky coating and unnatural shine, which resembles a paraffin layer.

Step by step recipe with photo

Quince preparation

The fruit is covered with a "fur coat", so it needs to be peeled. To do this, pour water over the fruits and remove the fluff from them with a small clean sponge.

Slicing

The fruits in question are very hard and difficult to cut with a knife. To make it easier to cut the quince, it is recommended to pour boiling water over it and let it stand for 10-15 minutes. It, of course, will not become completely soft, but it will be easier to cut, like an apple.

The rind does not need to be removed from the fruit, as it is very thin. The main thing is to remove the seeds from the middle and all the hard part. If there are damages or spots on the skin, then it is also recommended to cut them off.

Quince for jam should be cut into small wedges.

Stirring and boiling

Pour sugar into a saucepan and fill it with water, put it on the tile. When sugar and water boil, it is necessary to reduce the oven temperature to a minimum and cook the syrup, stirring it occasionally.
Next, pour the chopped into syrup, mix and cook at the lowest temperature until the fruit is ready. This takes about 20 minutes.

Important!You may have to cook the quince longer - it depends on the type of quince.

The jam must be stirred periodically so that it does not stick to the bottom of the pan or burn. If it boiled strongly, then foam may appear - it must be removed. When cooking in one go, the slices will not be whole, they will boil, but the jam will be very tasty and have a beautiful amber color.

If you want the quince slices to remain intact, then you need to cook them in several passes. The first time the jam is cooked for 5 minutes, then you need to wait until it has completely cooled down - about 6 hours. Then it must be boiled again for 5 minutes, then cooled. And this should be done 3-4 times.

If the fruit variety is sour, then you do not need to add anything to the jam. If the quince is sweet, then you can add lemon juice to taste.

Pouring into jars

The jars must be clean and sterilized. Wash the lids, pour boiling water over, and then wipe dry. While pouring into the jars, do not turn off the stove completely, but leave the jam at the lowest temperature so that it boils slightly.

Using a ladle, pour the sweet mass into the jars to the top and tighten the lids tightly. To prevent it from spilling by, it is recommended to use a watering can with a large neck. We put the cans with the lid down so that excess air comes out.

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

Quince jam in slices - the most delicious recipe

Ingredients: 1 kg of quince and granulated sugar.

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

You can pour the treat into prepared jars.

Amber treat with lemon

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

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

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

In a multicooker

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

1. The quince is washed in cold water, after which it is cut into quarters together with the peel. It is most convenient to use a wide knife or a miniature hatchet for this, because the fruits are dense and hard.
2. Every quarter gets rid of the seed box and rinses in water. All actions must be done very quickly until the pulp of the fruit darkens.
3. The quarters are cut into medium-sized cubes and immediately sent to the bowl of the device. Sand is distributed from above. If desired, add some cinnamon to the multicooker at this stage.
4. Hot water is poured over the food.
5. The Extinguishing program is activated for 25 minutes.
6. The jam is left to cool right in the bowl overnight.
7. In the morning, it is stewed for another 13 minutes. After the next cooling down, the procedure is repeated again.

With the addition of apples

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

1. Apples are washed, removed from the cores and cut into miniature cubes.
2. Quince needs to be processed in the same way. It is cut into medium slices.
3. Prepared fruits are mixed in one bowl and covered with all the sugar at once.
4. After about 40 minutes, the container with the ingredients is sent to the fire. Water is also poured here.
5. After 5-6 minutes, citrus juice is squeezed out to the fruit. The mass is brought to a boil. With frequent stirring, it will cook for 90 minutes. The finished syrup should not run on the plate.

The resulting sweetness is rolled into jars.

Citrus flavor with oranges

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

1. Dense ripe quince fruits are selected without rotting and cracks. They wash, wipe dry, get rid of the core and cut into medium slices.
2. Orange directly with the zest is crushed with a special blender attachment or passed through a meat grinder.
3. The prepared fruits are mixed and covered with all the sand at once. The mixture is left for a couple of hours so that the fruits have time to release the juice.
4. The mass is cooked over low heat until thickened. For about 7-8 minutes until fully cooked, you can add ground cinnamon to it.

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

With walnuts

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

1. You need to use ripe strong fruits. They are thoroughly washed and, together with the peel (but without the core), are cut into large slices.
2. Kernels are extracted from the nuts and divided into 2 halves.
3. Chopped fruits are sprinkled with sand. Nuts are also poured here.
4. The ingredients are poured with water and lemon juice, after which they are sent to cook for 20 minutes after boiling. A delicacy is being prepared with low boiling. From time to time, the contents of the container must be gently mixed.

The finished sweetness is rolled into sterilized jars.

Cooking with quince and pumpkin

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

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

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

Features of the technological process

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

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