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Quince jam - the most delicious recipes for quince jam. Recipe: quince jam How to make quince jam

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

Quince jam: all the cooking secrets

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

Technologies for preparing delicious delicacies:

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

Important! If the sweet is being prepared for winter preservation, then it should be taken into account that from 1 kg of peeled slices you will get approximately 1 half-liter jar of jam.

The most delicious quince jam recipe

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

Ingredients:

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

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

Attention! Instead of lemon, you can add freshly squeezed citrus juice.

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

Video with the most delicious quince jam recipe:

Simple recipe with syrup

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

Ingredients:

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

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

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

Delicious quince jam with nuts

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

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

Step-by-step preparation of jam:

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

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

Mix of quince with pumpkin and apples

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

Ingredients for this recipe:

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

Step-by-step preparation of delicious jam:

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

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

Original recipe for quince and orange jam

Adding a 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 preparation of delicious jam:

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

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

A simple recipe for a slow cooker

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

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

Step-by-step preparation of jam:

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

How long can you store

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

Conclusion

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

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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 great 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

Ingredients for the recipe:
quince 1kg
medium lemon 1pc
sugar 1kg
water 200-300ml

How to make quince jam with lemon

Let's prepare the quince fruits: rinse thoroughly under running water hot water and wipe it 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

Recipe Ingredients
quince 1kg
sugar 1.5kg
water as needed, approximately 0.5-0.7 l

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 pour 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 low boiling, 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

Ingredients and preparation

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).
Mix and leave until copious discharge juice
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 any 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 effort put in is fully compensated by the excellent taste and amazing appearance the resulting healthy treat. 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!

In October, when the apple and pear season comes to an end, the time for middle and late quince varieties begins. Surely many have tried this fruit and know that it does not have any special taste. But if it is subjected to heat treatment, the taste and aroma of the fruit will pleasantly surprise you. IN different cuisines added to meat, served with cheese and mushrooms. But most often it is used to make jam, preserves, marmalade or candied fruits. These preparations are not only tasty and aromatic, but also healthy. They contain a lot of pectin, antioxidants and potassium. This composition of quince is especially relevant in the autumn, when the body needs vitamins and protection from seasonal viruses. We suggest you don’t hesitate and make homemade jam. Classic version takes a lot of time, but we will tell you how to make an express preparation! Watch our detailed master class!

In full screen

Ingredients: quince - 1 kg, sugar - 500 g, citric acid - ¼ tsp, water - 300 ml.

Cooking method:

1. Wash the quince, peel the skin, cut the fruit in half, remove the core.

2. Cut the fruit into cubes.

3. Pour sugar into a saucepan and add citric acid. Fill everything with water and stir. Add peels and simmer for 10 minutes. Next, the peel will need to be thrown away.

4. Place chopped fruit in syrup. Place over medium heat and cook until soft.

5. When the quince is soft, remove the pan from the heat and grind the fruits using a blender to a smooth puree.

6. Return the pan to the heat and cook for another 20-30 minutes until the jam is ready.

7. Transfer the jam into sterilized jars and seal with metal lids. Store in a cool, dark place.

On a note

To make jam, it is better to use a stainless steel or enameled pan. Aluminum cookware reacts with fruit and oxidation occurs.
If it remains a thick mass on the spoon and does not drip off it, then it is ready.
Quince peel contains a lot of pectin and aromatic substances, so it is used to make syrup.
You can add jam to make it even tastier.

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.

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

Servings: 30

quince 3 kg
orange 1 PC
sugar 2.5 kg
water 1.5 l

Per serving

Calories: 273 kcal

Proteins: 0.4 g

Fats: 0.2 g

Carbohydrates: 70.6 g

1 hour. 20 minutes. Video recipe Print

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.

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.

Mix everything well and boil for 10 minutes. Afterwards I drain the syrup.

Add sugar to the syrup and bring to a boil. I pour in the fruit and let it sit for 12 hours.

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. Make jam and please your family in the cold winter or guests during the winter.

Recipe for the winter

Ingredients:

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

How to cook:

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.
I pour the slices clean water, bring to a boil, boil for 20 minutes until softened.
I put it in a colander and let it cool.
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.
Cook over low heat until the sugar dissolves. This takes approximately 10 minutes.
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.
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.
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 glass.
lemon – 1 pc.

Preparation:

I thoroughly wash the fruits, peel them and remove the core.
I cut into small slices and blanch for a quarter of an hour.
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.
I put it on fire and add the remaining sugar. I cook in several batches for about 15 minutes.
I fill the peel with water and boil it. I filter the finished broth and add it to the jam before the last cooking.
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, etc.

Simple recipe with cinnamon

Cooked according to simple recipe Cinnamon jam 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:

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

Benefits of quince

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

If you have never made quince jam, I recommend trying it. I can say with confidence that the members of your friendly family will definitely enjoy the treat. Don't be afraid to cook and please your loved ones. Good luck in the kitchen. See you again!

Quince is a fragrant, pear-shaped fruit with firm flesh and a tart taste. It is rich in vitamins, minerals, antioxidants. Due to its original taste, it is widely used in cooking. Fresh fruit may not be to everyone's taste. But the jam made from it will not leave anyone indifferent. To make the preparation tasty and healthy, it is important to know how to cook quince jam correctly.

Classic

Jam by classic recipe suitable for pies, as an addition to pancakes, lazy dumplings, cheesecakes, and just for tea. To prepare it correctly, select 1 kg of ripe, large quince. Also prepare ½ tsp. citric acid, 1 kg of sugar and 250 ml of water.

Step by step recipe:

Peel the fruit and remove the seeds. Cut the fruit into thin slices.
Place the quince in a heat-resistant container and fill with water. Add ¼ tsp. citric acid so that the fruits do not darken.
Blanch the fruit for 10 minutes, then remove the slices with a slotted spoon and let them dry.
Pour sugar into the liquid and cook sweet syrup. Place the fruit in the boiling mixture and simmer for 7 minutes over medium heat.
Remove the container from the heat and wrap it in a towel. After 12 hours, boil the jam again.
Repeat the process again after 10 hours, but cook for 12 minutes. 5 minutes before the end, add the remaining citric acid.
Place the preparations in sterilized jars and roll up the lids. Once cooled, store in a cool place.

During cooking, constantly stir the jam and skim off the foam.

In slices

Step by step recipe:

Wash 1 kg of quince, peel and core. Cut the fruits into equal slices.
Place the fruit mixture in a saucepan and add water until it just covers the product.
Cook the jam until the slices become soft. Use a slotted spoon to place the quince in a separate bowl.
Strain the liquid in which the fruit was cooked into another pan. Boil the syrup, gradually adding 1.5 kg of sugar.
Place fruit slices into the prepared syrup and cook until transparent over low heat. Make sure that the quince does not boil and turn into porridge.
Place the jam in jars and roll up the lids.

With lemon

Step-by-step recipe for making jam:

Rinse a kilogram of quince and dry with a towel. Cut each fruit in half and remove the core. Cut the fruit into 2 cm slices.
Place the quince in a saucepan and add sugar. Leave for a couple of hours for the fruits to release their juice. If the fruit does not give enough liquid, add 1 tbsp. water.
Place the container on the stove and cook after boiling for 5 minutes. During cooking, stir the fruit and skim off the foam.
Cool the jam and repeat the procedure 2-3 more times.
Before the last boiling, add thinly sliced lemon to the mixture. Boil the mixture for 7 minutes.
Place the finished jam in sterilized jars and close the lids.

Quince jam with lemon will help in the treatment and prevention of colds.

With nuts

Sequence of preparation of quince jam with nuts:

Prepare 2 kg of fruit: wash, peel, core. Don't throw away the scraps; they will come in handy later.
Cut the fruit into slices and place in a saucepan. Pour in 1 liter of water, boil for 10 minutes and drain the liquid.
Boil syrup based on 0.5 liters of water and 1 kg granulated sugar. Pour it over the fruit slices and leave for 3 hours.
Add another 1 kg of sugar to the mixture, bring to a boil, and simmer for 5 minutes. Cool the jam for 5-6 hours, then repeat everything again. Perform 3-4 cycles.
Pour 500 ml of water into the pan, add fruit peelings, cook for 10 minutes. Strain the broth through cheesecloth.
Peel the walnuts to finished product it turned out to be 2 glasses.
During the last cooking, add the decoction of peelings and nuts to the pan. Boil for 5 minutes and roll into jars under metal lids.

Quince jam with nuts is useful for intense physical and mental stress.

Cinnamon

Cooking technology:

Wash large quince, remove the core, cut into equal slices.
Place the fruit in a container and fill it with water.
Cook the mixture over medium heat for 20 minutes after boiling. Stir the jam with a wooden spatula to prevent it from burning.
Add 100 g sugar, ¼ tsp. cinnamon, 15 ml lemon juice. Cook for 25 minutes on low heat.
Cool the finished jam and serve in bowls for tea.

With pumpkin

Required Products:

quince – 1 kg;
sweet pumpkin – 0.5 kg;
granulated sugar – 1.5 kg;
lemon or lime juice – 30 ml.

Preparation procedure:

Peel the fruit and remove seeds, cut into thin slices.
Peel the pumpkin and cut into small slices.
Place the quince and pumpkin in a saucepan, add citrus juice and stir. Add sugar and leave for 10 hours so that the fruits release juice.
Place the workpiece on the stove. Cook the boiled mixture over low heat for 30 minutes, stirring occasionally.
Place the finished jam into sterilized jars. For long-term storage, roll up with metal lids. Store in a cool place.

With apples

Preparing jam:

Peel and seed 1 kg of quince and 0.5 kg of apples. Cut off damaged or spoiled areas, cut the fruit into slices.
Place the fruit in a saucepan and add 1 kg of sugar. Leave overnight to allow the fruits to release their juice.
Boil the jam three times for 5 minutes at intervals of 6 hours.
Place the finished product in sterile jars and cover with lids. Store in the refrigerator.

With orange

Ingredients:

quince – 1 kg;
large orange – 1 pc.;
granulated sugar – 1 kg;
water – 750 ml.

Step by step recipe:

Cut the peeled quince into 2 cm slices. Pour water over the fruit peel and cook for half an hour.
Place the fruit slices in the strained broth and boil for 10 minutes. Remove the quince with a slotted spoon and strain the liquid.
Add sugar to the broth and cook the syrup. Place the quince and let it brew for 10–12 hours.
Cook the jam over low heat until it boils, stirring constantly. Add the sliced orange (with zest) and cook for 45 minutes. The finished jam will have an amber color and a citrus aroma.
Pour the mixture into jars and roll up. Turn the containers upside down and leave until completely cool.
Store the jam in a cool place.

Jam

Step by step recipe:

Wash the quince, peel it, cut it into small equal slices.
Place the fruits in a saucepan and cover with water.
Cook the jam after boiling for 50 minutes over low heat. Stir occasionally to prevent burning.
Drain the liquid. Separately measure 1.5 cups, and use the remaining broth to prepare another dessert or tea.
Pour the measured liquid back into the quince. Puree the product with a blender until smooth.
Place the pan on the fire, add 0.5 kg of sugar, ¼ tsp. citric acid. Cook the jam for 30 minutes over low heat, stirring constantly.
Roll the workpiece into sterilized jars. Once cooled, keep in a cool place.

Making quince jam is not so easy. This is a rather lengthy and labor-intensive process. But the finished result is worth the effort. The dessert turns out tasty, aromatic and healthy, and looks appetizing. The jam can be served with tea or used to prepare other dishes.

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