Quince jam with pomegranate juice. A simple recipe for quince jam

It has a bright rich taste and is of great benefit for human body. It retains all the valuable substances of the fruit, which start the processes of metabolism, digestion, strengthen the body's defenses. Any fruits are allowed for processing - tart, sour, sweet, large and small. The main ingredients are white sugar and plain water. You can add apple, pumpkin, cinnamon, nuts, spices and other ingredients to the jam.

Quince is a tough fruit that pure form tasteless and almost never eaten. To soften them, boil them and leave to brew in syrup. Fruits that are too hard can be blanched first, especially if vegetables and fruits are also used during cooking. Fruits for jam are usually cut into small pieces, but large enough slices can also be made.

Quince grows mainly in the Caucasus, in Asia, southern European regions. It is cultivated in different countries of the world.

Experts say that blanks - The best way the use of fruits, because after heat treatment they acquire a pleasant bright taste, much more interesting than small fresh apples.

Making an amber dessert is not so difficult, there are different ways its preparation. So if you like to stock up for the winter, we recommend paying attention.

Quince is used in its pure form, with nuts, spices, skins and bones are removed or left. You can cook jam in a regular saucepan or - the principle will be the same.

Strictly observe the proportions when preparing the syrup - on average, a glass of water and 1 kg of sugar are taken per 1 kg of quince (see the specific recipe for details). To keep the jam juicy, soak the fruits in syrup, and pour boiling water over them before cooking.

The benefits of quince

Quince jam is the most fragrant winter preparation. The characteristic rich smell of the delicacy is given by the crusts of the fruits from which the syrup is made.

But the fruit dessert is not only delicious - it carries invaluable benefit for good health:

allows you to forget about beriberi;
treats depression;
relieves tension, stress;
improves digestion;
helps in the treatment of chronic diseases of the gastrointestinal tract, liver;
accelerates recovery from colds;
lowers cholesterol in the blood;
heals stomach ulcers.

Features of cooking delicious treats

Quince jam in syrup is not so difficult to make, especially if the preparations are not planned on an industrial scale.

Choose any recipe, the main thing is to follow the rules for preparing treats.

You can use dry fruits for jam, but add more water or syrup during cooking.
Juicy fruits give maximum juice when infused with sugar.
You don't have to remove the skin, in which case rinse it thoroughly to remove the fluff. There are a lot of quince in crusts essential oils, which make the finished dessert as fragrant as possible.
Slices are usually used pitted. You can try to leave the seeds to experiment with flavors, but in this case, the jam cannot be stored for a long time.
Before cooking, the quince is washed, finely chopped and blanched. If you plan to use a mono-recipe (without additional ingredients), you can skip this moment.
Combining quince with tender fruits (pears, apples), it is recommended to cook it first, otherwise it simply will not have time to become soft.

Consider the most delicious quince jam recipes so that you can choose “your own”.

Classic

The simplest and quick recipe quince jam. Long heat treatment is not required, it is enough to cook the fruits for about half an hour.

The procedure is as follows.

Rinse a kilogram of fresh fruit and cut into slices, remove the core.
Put everything in a saucepan, pour a glass of boiling water.
Cook for 20 minutes, then add a kilogram of granulated sugar. It is desirable to introduce granulated sugar gradually - so it will dissolve better.
When the mass boils, soak it on fire for another 5 minutes.
Leave the mixture to brew overnight, in the morning digest the jam again.

The jars used to lay out the dessert are pre-sterilized.

with apples

Highly delicious jam obtained from a mixture of quince and apples. Apples take fairly dense, late varieties.

The main points are these.

Prepare 600 g of quince and 200 g of apples, as in the classic recipe.
Make 3 cups of fresh redcurrant juice (you can do without it).
Add 1.5 kg of powdered sugar to juice or water and start cooking. When the sugar dissolves, bring the liquid to a boil, reduce the heat.
Wait until the syrup becomes light, add fruits to it, mix and leave overnight.
Boil the mass again in the morning - 7 minutes will be enough.

You can again let the jam brew and digest it. The ingredients must be soft.

With lemon

You can add lemon to the dessert - 130 g of citrus per 1 kg of quince. Sugar also needs 1 kg, a glass of water is enough. Cut the zest from the lemon into thin strips, prepare the ingredients and boil them for half an hour until softened, add sugar, stir so that it dissolves well. Pour the lemon juice into the mass and boil again for 5 minutes.

In the same way as a lemon, you can use an orange. The difference is that after boiling and infusing the mass of quince and sugar, it is not lemon juice that is added to it, but orange pulp. It is best to cut the pulp into cubes or tear into small pieces. After adding the orange, the jam is boiled for another 40 minutes.

Nut jam

A delicious energy dessert, for the preparation of which the following steps are performed.

Quince pulp is prepared and covered with sugar (take them per kilogram) until the juice is released.
The mass is boiled on fire for 10 minutes.
Roast the nuts in a frying pan without oil or roast them in the oven, chop them, add them to the jam and cook for another 10 minutes.

with pumpkin

Pumpkin is added to jam in the same way as apples - 200 g of vegetable per 600 g of quince. First, you will need to remove the peel from the pumpkin, rinse it, cut it into cubes. The rest of the cooking scheme is standard.

Amber jam is, in fact, classic recipe, but more complex, allowing you to get a dessert of a very beautiful color. Take 1.5 kg of quince, remove the peel and seeds, cut the flesh. Add 800 ml of water, put on fire and cook for 20 minutes until the fruits soften. For 3 cups of water you need 800 g of sugar.

After boiling, the jam is kept on fire for 20 minutes so that the fruits soften well, then the mass is dumped into a colander. Quince should be kept in syrup for 4 hours - so it absorbs sugar better.

The secret of the amber dessert is in a large amount of sugar, repeated boiling and infusion of fruits in syrup.

with rosemary

In quince, when making jam, you can add spices, aromatic herbs - for example, cinnamon, rosemary.

To make a dessert with rosemary, you need to follow a series of steps.

Wash a kilo of large fruits and cut them. The preparation step is the same, regardless of the recipe.
Put the slices in a saucepan, pour water so that it overlaps the fruit by a few centimeters.
Put the container on the fire, boil the mass until it boils, stirring occasionally. It is not necessary to keep the jam on fire for longer than 20 minutes.
Add sugar (100 g), lemon juice (15 and ml) and a pinch of rosemary.
Turn the heat down and leave the pot for another half an hour.

Cool and pour into jars.

To make the jam very tasty, it is important to remember a few secrets.

Pour boiling water over chopped fruit slices in preparation for making jam. If you do this before filling with sugar, there will be more juice.
Spices improve the taste of sweet jam. The main ones are turmeric, vanillin, cinnamon, but it is not forbidden to experiment. The main thing is not to overdo it - spices should be moderate, and not excessive.
An interesting combination of quince is obtained with flax seeds, sesame seeds, poppy seeds, citrus zest. You can make several different jars to compare results and find the perfect recipe.
For the winter, quince is closed in the same way as any other jam. Be sure to sterilize jars with lids, put the finished treat in a cool dark place.

Prepare a kilogram of fruits with or without skins, pour sugar into the mass, put it for a couple of days so that the juice comes out. Shake the jam occasionally to distribute the sugar evenly. Put the mass in the multicooker bowl and turn on the extinguishing mode for half an hour. Cool, repeat the procedure twice.

Try the syrup - if it is thick, non-viscous, you can roll the jam into jars.

Conclusion

Now you know how to make quince jam, and you can delight your family with delicious healthy preparations. You can watch a video that details the steps for creating syrup, preparing fruits with and without peel.

We remind you that the skins can be removed or left - it all depends on personal preferences, the jam with the peel turns out to be more saturated and tasty due to essential oils. The pits are usually removed, but you can make jam with them if you like.

Recipes - classic, amber, with the addition of spices, nuts, pears, apples, pumpkins, orange pulp, lemon juice, you can use freshly squeezed red currant juice.

By the way, quince is a very useful fruit, which has an antiseptic, tonic, diuretic, astringent effect.

So do not deny yourself the pleasure of enjoying such a delicacy, pamper your household. To keep the jam well, sterilize the lids with jars, follow the technology for its preparation.

Quince jam will keep the taste of this fruit for the whole winter. Many housewives do not do home preservation, because they unfairly consider this process to be long and tedious. In fact, to make delicious jam, only the simplest ingredients are needed, the main of which will be quince. It is worth choosing it depending on how it will be prepared. If it must remain in pieces in jam, firm varieties will do. From soft fruits, you can cook jam with the addition of various ingredients.

Quince jam has an unusual taste with a slight sourness, and fresh fruit may seem too tart.

The easiest recipe for quince jam

One of the most delicious recipes quince jam is its preparation by slices in sugar syrup. For him, you need quince and sugar in a 1: 1 ratio. You can add more or less sugar - with an increase in its concentration, the jam will not only be sweeter, but also thicker:

This recipe will keep the taste and texture of quince slices through the winter. Jam should be rolled into pre-prepared sterile jars. You can store them at room temperature, in a place where the sun's rays do not fall. Open jars are covered with plastic lids and placed in the refrigerator.

quince jam

There are several ways to cook quince jam. The recipe for slices retains all the taste and texture of fruit, but there is also an option to cook jam. In this case, quince is pureed, and it is convenient to add the finished dessert to winter pastries as a filling. For 1 kg of quince, they usually take 1 kg of sugar and a couple of glasses of water:

There is another option for making quince jam, which some housewives consider simpler. At the first stage, the quince pulp is not cut into slices, but rubbed on a grater. This puree should be simply poured with water and boiled over low heat. About 10 minutes after the start of the boil, sugar is added to the pan and the jam continues to cook. This method will be convenient if you cook a small amount of jam. Grinding a few kilograms of quince on a grater can drag on for a whole day.

During the preparation of quince jam, you can adjust its color. If you use only the main ingredients, it will turn out to be a rich red hue, and when citric acid is added, the pulp of the fruit will remain yellow.

Quince-lemon jam with nuts

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

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

Video recipe for quince marmalade

Step-by-step quince jam recipes with pictures can be found in large numbers. By itself, this fruit has a tart taste, so it is not eaten fresh. It makes delicious preservation: preserves, jam, marmalade. It is also baked in the oven with honey and cinnamon and even added to meat dishes. Quince jam has a rich taste and aroma. It is not sugary-sweet, with a slight sourness. It can be served with toast or pancakes, as well as added to winter pies and cakes.

It is a very useful fruit.

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

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

What's the use?

Fresh fruits of the fruit in question are rarely consumed, since not many people like the astringent taste. Therefore, people prefer to use fruit in other forms, for example, they cook delicious quince jam.
It saves all beneficial features, which 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 - 100 g contains 3000 mcg. Vitamin C in the fruit contains 5 times more than in 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 preparing quince for the winter, for example, you can put it in the freezer, but the best option counts . Due to its composition, this fruit and the sweet mass from it can help with:

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

And also this tool improves appetite and helps eliminate bad breath.

What will be needed?

Kitchen appliances and utensils

You need to take:

clean sponge;
cooking pot;
ladle;
Bowl;
spoon (you can use wooden);
banks;
covers.

Ingredients

To prepare the most delicious quince jam, you will need:

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

Features of product selection

Fruits for jam should be ripe, but not overripe. Fruits 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 you should pay attention to 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 an unnatural sheen that resembles a paraffin layer.

Step by step recipe with photo

Quince preparation

The fruit is covered with a "fur coat", so it must be cleaned. To do this, fill the fruits with water and use a small clean sponge to remove the fluff from them.

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. Of course, it will not become completely soft, but it will be easier to cut, like an apple.

The peel can not 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 damage or specks on the skin, then it is also recommended to cut them off.

Quince for jam needs to be cut into small slices.

Stirring and boiling

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

Important!You may have to cook the quince longer - it depends on its variety.

Stir the jam occasionally 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 boiled for 5 minutes, then you need to wait until it cools completely - about 6 hours. Then it must be boiled again for 5 minutes, then cool. And this should be done 3-4 times.

If the fruit variety is sour, then nothing needs to be added to the jam. If the quince is sweet, then you can add to taste or lemon juice.

Transfusion into banks

Jars must be clean and sterilized. The lids should be washed, poured with boiling water, and then wiped dry. While pouring into jars, do not turn off the stove completely, but leave the jam at a minimum temperature so that it boils slightly.

Lovers of fresh quince can be counted on the fingers, because the taste of this fruit is tart, and it is very hard, the fruit is also not easy to process. But quince jam, like a piece of the sun, locked in a jar, is considered a real oriental delicacy that brings great benefits to the body.

Useful properties of quince jam

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

That's why lovers traditional medicine very often used for medicinal purposes:

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

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

You can use the qualities of fruits in cooking for a wide variety of purposes. For example, to prepare a side dish for almost any meat dish, to cook a magnificent compote of unusually thick structure. We recommend brewing a few jars of delicious quince jam to please own body and soul this winter.

Quince jam - recipe with photo

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

Only in this case, the “unit” created by nature is designed to rid a person of his waste products, toxins and toxins, and at the same time to establish intestinal motility. Jam from yellow fruits can deliver hormones of pleasure and happiness to people.

Your mark:

Time for preparing: 12 hours 0 minutes

Quantity: 2 servings

Ingredients

Quince: 4 pcs.
Sugar: 1 kg
Lemon juice: 2 dessert. l.

Cooking instructions

The most delicious quince jam

There are several techniques for making quince jam, most of them involve alternating the processes of cooking and cooling and take quite a lot of time. The version of a tasty and fragrant delicacy that we have proposed is prepared relatively quickly, while turning out to be just as fragrant and healthy.

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

For cooking jam, it is preferable to use an enameled bowl, a saucepan with a thick bottom or a basin (if a double / triple serving is taken). Please note that quince fruits are dense and heavy for 1 kg there will be only 2 pieces.

Cooking steps the most delicious and fragrant quince jam:

Like any other fruit, before cooking, thoroughly wash the quince fruits and wipe them.
We cut the fruit into quarters, remove the core and bones. Get ready that some force will be required for this process, since the quince is hard to cut.
Cut each quarter into thin strips or small cubes.
We shift the pieces of quince into a deep saucepan, fill with water so that the fruits are covered. Bring the contents of the pan to a boil, then reduce the intensity of the fire, continue to cook for another quarter of an hour. Until the fruits are soft.
After turning off the fire, with the help of a slotted spoon, we take out the quince pieces. We do not drain the water in which they are boiled.
We rinse the bowl in which the jam will be cooked directly. Pour sugar into it, fill it with quince broth left after the previous step, at the rate of 0.2 liters per 1 kg of sugar. If desired, you can make a tasty and healthy drink from the remaining liquid by sweetening it and boiling it.
A bowl of sugar, filled with quince broth, put on fire and make syrup. After dissolving the sugar, continue to boil for about a quarter of an hour. The finished syrup will not foam, it will become transparent, and if you drop a little on a clean plate, it will not spread.
Continuing to boil the syrup, add boiled quince to it, stir thoroughly and leave to boil. Remove the foam formed in the process (there should be a lot of it), otherwise you can not count on long-term storage of the finished jam.
By the end of cooking, quince jam will turn amber in color, its readiness is checked, just like with syrup.
Turn off the stove and immediately pour into sterile, completely dry jars from the inside.

This recipe will turn into a favorite for you, thanks to its sweetness, aroma and sourness presented by lemon. Prepare in advance for its preparation a set of ingredients:

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

We make delicious jam with nuts in the following steps:

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

How to cook quince jam with lemon?

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

For 1 kg of quince you will need:

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

Cooking steps quince jam with lemon:

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

Quince jam recipe

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

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

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

Cooking clear quince jam slices

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

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

How to cook quince jam in a slow cooker?

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

Cooking steps quince jam in a slow cooker:

As in previous recipes, mine and cut the quince into slices, after removing the core.
We spread the slices of the fruit in a container of a suitable size in layers, each sprinkling with sugar. We leave to release the juice for a couple of days. In the morning and evening, do not forget to shake the contents of the pan. This will allow the sugar to evenly distribute.
Put the mass that has let the juice into the bowl of the multicooker, cook the jam with the lid open in the “Extinguishing” mode for half an hour.
After complete cooling, restart the "Quenching" for a quarter of an hour. Repeat the procedure several times until the syrup is ready. Arrange the jam in sterile jars.

Simple and quick quince jam - the recipe couldn't be easier

We offer you a recipe for a unique jam that combines two of the most useful autumn gifts of nature. An additional advantage is that the cooking process will take quite a bit of time, because the jam is cooked in one go.

Required Ingredients:

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

Cooking steps the fastest and simple recipe quince jam:

We wash the peeled pumpkin and cut it into slices, we do the same with quince, in which we first remove the seed box.
Mix both main ingredients and sprinkle them with sugar. We give a few hours to brew and let the juice.
We put the sweet quince-pumpkin mass on the fire and bring to a boil, then reduce the flame by half, and boil for another 30 minutes.
Pour the boiling jam into sterile jars and roll up. Or, already chilled jam can be closed with plastic lids and stored in the refrigerator.

To get the perfect transparent, amber and unusually fragrant quince jam, remember a few rules:

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

We are waiting for your comments and ratings - this is very important for us!

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

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

Quince jam is considered the most fragrant preparation for the winter. Quince crusts provide such a chic aroma to this delicacy, from which it is recommended to cook syrup. They say about this jam that it is as tasty as it is healthy. Fruit dessert is used:

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

7 recipes for making quince jam

Recipe 1. Quince jam slices

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

We wash the quince well, cleaning off fluff from the skin in the process. We grind it in portions: first we cut two or three fruits in half, take out the seeds. Cut each half into 3-4 slices. We warm the water, pour half the amount of citric acid indicated in the recipe. Immerse the quince slices in boiling water. After a minute, without boiling the fruit, take them out. Transfer to a bowl for making jam, add about 150 g of sugar and 2 g of citric acid. Similarly, grind and blanch the rest of the quince in turn. We put each portion in a bowl with already candied slices and fall asleep with the same amount of sugar and acid. Cover with a towel on top, stand for 11 hours. The water remaining from blanching is placed in the refrigerator. We warm the quince with the released juice. If the fruits are dry, and the juice is not formed, we prepare the syrup: in 120 ml of broth, where the quince was blanched, pour 120 g of sugar. Boil until it dissolves, pour fruit. Slowly warm the fruit in juice or syrup, gently stirring. After boiling, sprinkle the rest of the sugar. Boil 10 minutes. Refrigerate, 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, immediately pour the thickened jam into a prepared, dried container. Roll up.

Recipe 2. Japanese quince honey jam with cinnamon

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

We wash the quince, clean it from the skin, seeds. We cut into identical slices with a maximum thickness of about 15 mm. Immerse chopped quince into boiling water. We cook 10 minutes. We decant 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. Put in a sterile glass container. We keep cold.

Recipe 3. Quince jam in a slow cooker

Ingredients: 1100 g quince, 880 g sugar.

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

Recipe 4. Quince jam with nuts

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

My quince. We clean the skin, take out the core with seeds. We cut the fruit pulp into small pieces of arbitrary shape, which we put in a thick-bottomed pan used for cooking jam. We put the cleanings in another pan, add water. Warm up and boil for about 20 minutes. The resulting broth is decanted into a container with quince. Boil 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, covered with a towel, 12 hours. Cut the shelled nuts into small pieces. We warm up the fruit mass. We add nuts. Cook, stirring occasionally, for about 45 minutes - until a dark honey color appears. We pack in jars, which, after hermetic corking, are turned upside down until completely cooled.

Recipe 5. Quince jam with ginger

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

We wash the quince, clean it from the skin and core. We chop finely. 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 it finely. We turn the softened quince into puree with a blender or using a fine sieve. Sprinkle all other ingredients - sugar, zest, ginger. Knead the mass while heating. Boil slowly for about an hour, stirring occasionally. Pour into prepared clean and dry jars.

Recipe 6. Quince jam with raisins and apples

Ingredients: 680 g quince, 680 g apples (preferably sweet variety), 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. Quince and apples are cut, taking out the core. We cut so that the pieces of apples are twice as large as quince. Wash raisins thoroughly. We put quince in a thick-bottomed vessel, add water. Boil for 7 minutes. Fall asleep white sugar, apples, raisins, cinnamon. Boil slowly for about 45 minutes until thickened. Mix during the process. Sprinkle brown sugar, boil for 10 minutes. Pour the jam into sterile jars. We cover them and send them to the oven for 12 minutes at 120 degrees. Seal and turn upside down. Cool slowly, wrapped in a blanket.

Recipe 7. Quince jam with citrus

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

We wash the fruits. We remove fluff from quince. From citrus fruits, cut the yellow zest in the form of thin strips. We clean the quince from the core, cut into cubes. Pour into boiling water. Boil for about 20 minutes until softened. Sprinkle zest, sugar. We heat until the latter dissolves with stirring. Squeeze lemon juice into the fruit mass. Boil, stirring regularly, until thick. We transfer the thickened quince jam into pre-sterilized glass jars. Roll up.

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

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 during cooking. Juicy quince will give enough juice when infused with sugar.
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.
If the skin is removed from the quince, it is used in the preparation of syrup: boiled in water, then the broth is filtered and sugar is sprinkled. Quince peels contain a lot of essential oils, thanks to which the jam turns out to be unusually fragrant.
Sometimes the bones, peeled from the seed pods, are added to the dish at the end of cooking. They give interesting flavor notes, but this type of preparation for the winter should not be stored for a long time.
Before the main cooking, chopped quince is blanched to soften. In mono recipes, where the main component 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 cakes. To make an already unsurpassed dessert 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 impress with its taste and pronounced quince aroma.