Quince jam considered one of the best. Properly prepared quince jam in slices will retain its taste throughout the winter months. It is necessary to choose firm fruits so that their slices do not become soft 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 each of quince and granulated sugar.

1. Fruits are washed well under running water. The core is cut out of them, the skin is left. The quince is cut into small slices.
2. The prepared fruit slices are poured into a large bowl. Half of the stated amount of sand is distributed on top.
3. The container is left alone for a day. During this time, the fruits will begin to release juice.
4. Next, you can pour the remaining sugar into a bowl and leave its contents for another day. There is no need to put the mixture 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 delicacy is almost ready. At the same time, its drop should not spread or lose its shape when it hits a flat surface.
7. If you need to thicken the mixture, leave it on the stove for about 12 more minutes.

You can pour the treat into prepared jars.

Amber delicacy with lemon

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

1. Fruits of both types are washed very thoroughly in cool water. You can use a stiff brush.
2. The quince is cut into quarters and 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. Clean gauze is stretched over the dishes in 1-2 layers. The structure is left in this form 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 slow cooker

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

1. The quince is washed in cold water, after which it is cut into quarters along with the peel. It is most convenient to use a wide knife or a miniature hatchet for this, because the fruit is dense and hard.
2. Each quarter gets rid of the seed pod and washed in water. All actions must be performed very quickly until the fruit pulp darkens.
3. The quarters are cut into medium-sized cubes and immediately placed into the bowl of the device. Sand is distributed on top. If desired, you can add a little cinnamon to the slow cooker at this stage.
4. Hot water is poured onto 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, the procedure is repeated again.

With the addition of apples

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

1. The apples are washed, cored and cut into miniature cubes.
2. You need to process the quince in the same way. It is cut into medium slices.
3. The prepared fruits are mixed in one bowl and filled with the entire volume of sugar at once.
4. After about 40 minutes, the container with the ingredients is sent to the fire. This is where the water pours out.
5. After 5-6 minutes, citrus juice is squeezed onto the fruit. The mass is brought to a boil. With frequent stirring, it cooks for 90 minutes. The finished syrup should not spread over the plate.

The resulting sweetness is rolled into jars.

Citrus flavor with oranges

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

1. Dense ones are selected ripe fruits quinces without rotting or cracks. They are washed, wiped dry, removed the core and cut into medium slices.
2. The orange is crushed directly with the zest using a special blender attachment or passed through a meat grinder.
3. The prepared fruits are mixed and filled with the entire amount of sand at once. The mixture is left for a couple of hours so that the fruits have time to release their juice.
4. Cook the mixture over low heat until thickened. About 7-8 minutes before full readiness You can add ground cinnamon into it.

All that remains is to roll the delicious quince and orange jam into sterilized jars.

With walnuts

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

1. You need to use ripe, strong fruits. They are thoroughly washed and, together with the peel (but without the core), cut into large slices.
2. The kernels are extracted from the nuts and divided into 2 halves.
3. The crushed 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. The delicacy is prepared with low bubbling. Periodically, the contents of the container must be carefully mixed.

The finished sweet 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 hard peel and seeds. The pumpkin is cut into thin slices.
2. The quince is crushed larger. You need to cut it into 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 fruit will begin to actively release.
4. When the stove is heated strongly, the mass is brought to a boil. The fire decreases and the mixture simmers in this mode for about half an hour.

The jam is placed 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 visible slices, you need to choose the right fruits for it. Only strong, dense, brightly colored fruits are taken. yellow color. Green and overripe quince are not suitable for such jam.
2. The fruit in question burns very quickly. Therefore, for cooking it, choose dishes with a thick bottom and walls.
3. Periodically, you need to carefully mix 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 that alternates boiling and cooling. However, in this case, the preparation process can last for a day.
5. An enamel basin or the same pan is great for making quince jam.
6. You can only roll the finished treat into pre-sterilized jars.

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

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

Quince jam is considered the most aromatic preparation for the winter. Such a luxurious aroma of this delicacy is provided by quince peels, from which it is recommended to cook syrup. They say about this jam that it is as tasty as it is healthy. Fruit dessert used:

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

7 recipes for making quince jam

Recipe 1. Quince jam in slices

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

We wash the quince well, removing fluff from the skin in the process. We chop it in portions: first, cut two or three fruits in half, take out the seeds. Cut each half into 3-4 slices. Heat the water, add half the amount specified in the recipe citric acid. Let's dive quince slices into 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, we chop and blanch the rest of the quinces one by one. Place each portion in a bowl with already candied slices and add the same amount of sugar and acid. Cover the top with a towel and leave for 11 hours. Place the remaining water from blanching in the refrigerator. Warm up the quince with the released juice. If the fruits are dry and no juice has formed, prepare a syrup: add 120 g of sugar to 120 ml of the decoction where the quince was blanched. Boil until it dissolves, pour in the fruit. Slowly heat the fruit in the juice or syrup, stirring gently. After boiling, sprinkle the rest of the sugar. Boil for 10 minutes. 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 periods for cooling. After the last approach, immediately pour the thickened jam into the prepared, dried container. Let's roll up.

Recipe 2. Honey jam from Japanese quince cinnamon

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

We wash the quince, remove the skin and seeds. We cut into equal slices with a maximum thickness of approximately 15 mm. Immerse the 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 and add honey. With constant heating and stirring, dissolve the honey. Transfer the quince slices to the syrup. Boil until thickened. Place in a sterile container glass containers. Store in the cold.

Recipe 3. Quince jam in a slow cooker

Ingredients: 1100 g quince, 880 g sugar.

We wash the quince under running water, thoroughly wiping off all the fluff. Cut into thin slices, with a thickness of approximately 10 mm at the widest part. In the process we remove the seeds. Place crushed quince in layers in a non-metallic container, sprinkling each with an equal amount of sugar so that there is enough for the entire fruit mass. Cover and leave to steep for 48 hours. Shake the container with the candied quince several times. Transfer the contents to the multicooker bowl. The released juice should cover fruit slices. If little is released, add a little water. Select the “Extinguishing” mode, time – half an hour. We do not cover with a lid. At the end of the mode, remove the bowl and let it cool completely. Then cook in the “Stew” mode for 15 minutes. Cool again. We repeat the same cooking procedure with cooling intervals 2-3 more times. When the dessert thickens, place it in a pre-prepared container.

Recipe 4. Quince jam with nuts

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

My quince. Peel off the skin and remove the core and seeds. We cut the fruit pulp into small pieces of arbitrary shape, which we place in a thick-bottomed pan used for making jam. Place the peelings in another pan and add water. Heat and boil for about 20 minutes. 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 and dissolve it when heated. Pour the boiling syrup into the quince. Let it sit, covered with a towel, for 12 hours. Cut the previously shelled nuts into small pieces. Warm up the fruit mass. Add nuts. Cook, stirring occasionally, for about 45 minutes until a dark honey color appears. We pack in jars, which, after sealing them tightly, are turned over until completely cooled with the neck down.

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 and remove the skin and core. Finely chop. Place in a saucepan, add water. Boil, covered, for about 20 minutes. Wash the lemon thoroughly, remove the zest, trying to take only the yellow part. Peel the ginger and finely grate it. We turn the softened quince into puree using a blender or using a fine sieve. Sprinkle with all the other ingredients - sugar, zest, ginger. Stir the mixture while heating. Simmer slowly for about an hour, stirring occasionally. Place in 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 fruit, removing fluff from the surface of the quince. Peel the apples. Cut the quinces and apples, removing the core. We cut it so that the apple pieces are twice as large as the quince pieces. Wash the raisins thoroughly. Place quince in a thick-bottomed vessel and add water. Boil for 7 minutes. Add white granulated sugar, apples, raisins, cinnamon. Simmer slowly for about 45 minutes until thickened. Stir during the process. Sprinkle Brown sugar, boil for 10 minutes. Pour the jam into sterile jars. Cover them and place them in the oven for 12 minutes at 120 degrees. Seal and turn upside down. Cool slowly, covered with a blanket.

Recipe 7. Quince jam with citruses

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

We wash the fruits. Remove the fluff from the quince. Cut the yellow zest from citrus fruits in the form of thin strips. We peel the quince from the core and cut it into cubes. Pour into boiling water. Boil for about 20 minutes until softened. Sprinkle zest and sugar. Heat until the latter dissolves while stirring. Squeeze into fruit mixture lemon juice. Boil, stirring regularly, until thick. Transfer the thickened quince jam into pre-sterilized glass jars. Let's roll up.

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

1. Almost any quince is suitable for jam - juicy and not very juicy, large and small, hard, tart or sweet. However, if using drier fruits, you will need to add a little water or syrup when cooking. Juicy quince will give enough juice when infused with sugar.
2. Quinces for jam can be peeled or the fruit can be left unpeeled. In the latter case, you need to thoroughly rinse off all the fluff from its surface.
3. If the skin is removed from the quince, it is used to prepare syrup: it is boiled in water, then the broth is filtered and sprinkled with sugar. Quince peels contain many essential oils, thanks to which the jam turns out unusually aromatic.
4. Sometimes seeds, peeled from seed pods, are added to the dish at the end of cooking. They add interesting flavor notes, but this type of preparation for the winter should not be stored for a long time.
5. Before the main cooking, chopped quinces are blanched to soften. In mono recipes, where the main component is one quince, this process can be skipped. When combining quince with more tender fruits- apples, pears, it is boiled before adding other ingredients.

Will give tasters a lot of pleasant moments, becoming unusual, amazing tasty addition for tea or filling for homemade baked goods. To make the already unsurpassed dessert sparkle in a new way, it can be prepared with the addition of fruits, spices, dried fruits, and 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.

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

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

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

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

Recipe for quince jam in slices

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

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

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

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

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

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

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

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

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

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

About five minutes before the end of cooking the jam, you can optionally use a little citric acid, literally a pinch, which will add a pleasant sourness to this sweet delicacy.

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

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

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

Conclusion

I told you how to make quince jam in slices. It is good to use it as independent dish, in addition, it is suitable as a filling for any confectionery, which housewives often treat their households to. Delicious quince jam in slices can be easily prepared at home, and you can provide for your family aromatic delicacy for the entire coming winter.

Quince, an Asian relative of the apple and pear, is an unsightly fruit and practically inedible in its raw form, even dangerous for the stomach. Nevertheless, the jam it makes is very tasty and also healthy. Thanks to high content ascorbic acid, iron, other vitamins and microelements, which are preserved even after heat treatment, this fruit helps strengthen the immune system and overcome anemia. In addition, quince jam has antipyretic properties, which makes it a valuable assistant in the treatment of colds. It looks appetizing, has a pleasant honey shade, sweet and sour taste. Of course, if prepared correctly.

Technology for preparing quince jam

Quince jam is not difficult to make, however, if you violate the technology, it will not be beautiful and transparent, and the pieces of fruit in it will either remain too hard or turn into a shapeless mass. Other dangers also await an inexperienced cook: for example, jam made incorrectly can become sugary.

When preparing jam, you need to take a few points into account - this will save you from disappointment.

• To make jam, you need ripe, but not overripe fruits. They have a rich yellow, fragrant. If the quince is a little green, it doesn’t matter: put it on the windowsill, in a few days it will ripen.
• When preparing fruit for cooking, remove the core, but do not remove the peel - it is this that gives the jam its unique aroma. Cut into slices, which look attractive in jam, or into cubes, which even retain their shape better.
• Quince is cooked in at least two stages. First of all, they boil it in water, then take it out, make syrup from this water, and then cook the fruits in it. Classic technology It also involves alternating the time of cooking and cooling, infusing the jam, which is why the preparation of this delicacy stretches out for almost a day. However, there are recipes instant cooking quince jam.
• Quince burns quickly. If you neglect it a little, you can spoil the taste, color, and aroma - the smell of burnt sugar cannot be neutralized. Therefore, it is advisable to cook in a container with a thick bottom or at least stir constantly.
• At the final stage, you must add a little citric acid to the quince jam. It is needed not to add sourness to the dish - it is already quite sour, but to prevent sugaring.

Knowing these little secrets will allow you to make jam from quince, which will become one of your favorite delicacies.

Classic quince jam recipe

• quince – 1.5 kg;
• water – 1 l;
• granulated sugar – 1.5 kg;
• citric acid – 2 g.

Cooking method (first option):

• Make syrup from water and sugar. Check its readiness by dropping it onto a cool saucer: if the drop does not spread, it’s time to move on to the next stage.
• Wash the quince, remove the core, peel, cut into slices or cubes.
• Dip the fruit pieces into the boiling syrup, cook, stirring for 5 minutes, turn off the stove.
• Wait for the syrup to cool completely. This will take several hours.
• Bring the syrup to a boil again and wait until it cools to room temperature.
• Bring the syrup to a boil again, add citric acid, simmer for a couple of minutes and pour the jam into prepared (sterilized) jars.
• Roll it up, turn it over, insulate it, and after 12 hours put it away for storage.

If you use this cooking method, the quince in the jam will not lose its shape, but will turn out soft and tender. But there is another option for making quince jam, which is also considered classic.

Cooking method (second option):

• Wash the quince, cut into 4 parts, remove the core, but do not peel. Cut into thin slices.
• Place the slices in an enamel bowl, add water and boil until you notice that the slices have become transparent in the thinnest places.
• Remove the slices from the bowl and place them on a tray or in another bowl in a thin layer to help them cool faster.
• Meanwhile, add sugar to the water in which the quince was boiled and cook the syrup.
• Place the cooled quince into the prepared syrup and cook for 5 minutes.
• Wait for the jam to cool to room temperature, add citric acid to the syrup, bring to a boil and place in jars.
• Turn the closed jars over, cover with a blanket and wait for them to cool.

At first glance, the second method is not much different from the first, but in fact the result will be completely different - the quince slices in the jam will be hard and will resemble candied fruits.

Quince jam in the microwave

• quince, cut into pieces - 2 kg;
• sugar – 1 kg;
• citric acid – 2 g;
• water – 20 ml.

Cooking method:

• Place the quince cut into pieces into a microwave-safe container with a capacity of approximately 3 liters (filling it two-thirds full). If the size of the microwave does not allow you to use such a large dish, take a smaller one and reduce the amount of ingredients by half.
• Place in the microwave, set to maximum power, cook for 10–15 minutes (time depends on volume).
• Take it out, add sugar, put it in the microwave again and cook at the same power for the same time.
• Dilute citric acid in water, add to the jam, and microwave again for 2-3 minutes.
• Place in sterilized jars, close with sterilized lids, place with the neck down, cover with something warm and wait 6-8 hours. Put the jars in the pantry.

Despite the fact that according to this recipe, the jam is prepared quickly, it is stored for a long time, while maintaining its aroma and pleasant appearance.

Quince jam with lemon and nuts

• quince (prepared) – 1 kg;
• water – 0.5 l;
• sugar – 0.8 kg;
• lemon – 1 pc.;
• walnuts (crushed) – 0.2 g;
• vanillin – 1 g.

Cooking method:

• Pour the prepared quince (peeled and chopped) with a small amount of water (0.2 l), blanch for 15 minutes. Don't throw away the peel.
• Cook in another container thick syrup, pouring in 0.2 liters of water and dissolving in it, gradually adding 0.5 kg of sugar.
• Pour boiling syrup over the quince and leave for 4 hours. Don't forget to cover with gauze or cloth to keep out insects.
• Add the remaining sugar and put on fire. Cook for a quarter of an hour.
• Boil the peel by filling it with 0.1 liters of water. Strain the broth and add to the quince. Add a packet of vanillin there.
• Wash the lemon, cut into thin slices without peeling, remove the seeds, lemon wedges put in jam.
• Place crushed nuts there, pre-heated in a frying pan (this is necessary so that they do not become moldy and spoil the jam).
• Bring to a boil again and simmer for 5 minutes.
• Place in jars that need to be sterilized beforehand. Close, turn over, insulate and leave to cool for 12 hours.

The resulting jam is the most real dessert, which is not a shame to submit even to festive table. Guests will be delighted. In addition, this delicacy is extremely useful; it will protect the body during epidemics and help recover from a serious illness.

Quince jam with cinnamon

• quince (whole) – 0.5 kg;
• lemon juice – 50 ml;
• granulated sugar – 0.3 kg;
• ground cinnamon – 5 g;
• water – 0.2–0.3 l.

Cooking method:

• Wash the quince, cut into 4 pieces to remove the core, cut thinly.
• Place in a saucepan, add water so that it completely covers the slices and is even higher by at least a centimeter.
• Bring to a boil over medium heat, reduce heat and simmer for 20 minutes, stirring constantly with a wooden spatula.
• Add the remaining ingredients and cook for another half hour.
• Place them hot in jars, roll them up, turn them over, cover them with something warm, and only after they have cooled almost completely, put them away for storage.

This jam turns out thick, has a rich sweet and sour taste and is very fragrant.

Quince and apple jam

• quince – 1 kg;
• apples – 0.5 kg;
• sugar – 1 kg;
• citric acid – 2 g.

Cooking method:

• Wash the fruits, remove seeds and peels, cut into small pieces.
• Add sugar, cover with a cloth and leave overnight.
• Place on the fire, bring to a boil, boil for 5 minutes, leave to cool for 5 hours.
• Repeat the procedure twice.
• Add citric acid, bring to a boil one last time and pour into jars.
• Close the jars, turn them over, cover them with a blanket, and after a day put them in the pantry.

The flavor and aromatic proximity of quince and apples gives a harmonious bouquet. The jam turns out thick and viscous.

Quince and pumpkin jam

• pumpkin – 1 kg;
• quince – 0.5 kg;
• sugar – 0.8 kg;
• citric acid – 2 g.

Cooking method:

• Cut the peeled quince and pumpkin into small cubes, add sugar, mix and leave overnight.
• Place over low heat and simmer for 35 minutes after it boils. Remember to stir to prevent burning.
• Add citric acid and cook for another 5 minutes.
• Place hot into sterilized jars, close them, and leave to cool upside down. It is better if cooling occurs slowly; for this, the jars need to be covered with something warm, for example an old down jacket.

The jam has a slightly unusual, but quite harmonious taste; its consistency resembles jam.

Quince jam with orange

• quince (peeled and chopped) – 2 kg;
• orange (medium size) – 1 pc.;
• water – 1 l;
• sugar – 2 kg.

Cooking method:

• To clean the quince, pour 1 liter of water and cook for 20 minutes, cool, strain.
• Pour the broth over the quince, add granulated sugar and cook for 10 minutes after boiling.
• Leave to infuse for 8–12 hours.
• Wash the orange, chop it finely without peeling, or mince it, mix with quince.
• Cook, stirring continuously, for 40 minutes.
• Place in jars prepared in advance, close them and leave them upside down to cool in a warm place.

Thanks to orange, quince jam acquires a pleasant sunny shade and delicious aroma with fresh notes of citrus. In winter, especially under New Year, opening a jar of such jam will be very pleasant.

Ginger quince jam (anti-cold)

• quince (whole) – 0.5 kg;
• sugar – 0.5 kg;
• water – 0.2 kg;
• ginger root (fresh, grated) – 8 g;
• lemon zest (grated) – 8 g;
• lemon juice – 5 ml.

Cooking method:

• Wash the quince, peel, remove the core and peel, and chop finely.
• Pour in water and simmer for 15 minutes over low heat.
• Add sugar, ginger and zest, cook for another half hour.
• Add lemon juice, cook for another 5 minutes and place into jars.
• Close the jars, turn them over, cover them with a sweatshirt or insulate them in another way, after 12 hours you can try them or put them away for storage.

Jam not only has an indescribable aroma and leaves a pleasant aftertaste, but also improves immunity, so it helps protect against colds.

Quince jam can be very different - it all depends on the chosen recipe. Provided that the preparation technology is followed, the dessert from this fruit turns out to be tasty and aromatic, and also extremely healthy.

Quince jam will preserve the taste of this fruit throughout the winter. Many housewives do not do home canning, because this process is unfairly considered long and tedious. In fact, for cooking delicious jam You only need the simplest ingredients, the main one of which will be quince. You should choose it depending on how it will be prepared. If it should remain in pieces in the jam, it will do durum varieties. From soft fruits you can make jam with the addition of various ingredients.

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

The simplest quince jam recipe

One of the most delicious recipes quince jam is its preparation in slices sugar syrup. It will require quince and sugar in a 1:1 ratio. You can add more or less sugar - as its concentration increases, the jam will not only be sweeter, but also thicker:

This recipe will preserve the taste and texture of quince slices in winter period. Jam should be rolled into pre-prepared sterile jars. They can be stored at room temperature, in a place where the sun's rays do not reach. Open cans cover plastic lids and placed in the refrigerator.

Quince jam

There are several ways to make quince jam. The recipe preserves everything in slices taste qualities and the consistency of the fruit, but there is also the option of making jam. In this case, the quince is pureed, and ready dessert convenient to add to winter baking as a filling. For 1 kg of quince you 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 grated. This puree just needs to be poured with water and simmered over low heat. About 10 minutes after the start of boiling, add sugar to the pan and continue preparing the jam. This method will be convenient if you cook a small amount of jam. Grating several kilograms of quince can take a whole day.

When preparing quince jam, you can adjust its color. If you use only the main ingredients, it will turn out to be a rich red hue, but if you add citric acid, the fruit pulp will remain yellow.

Quince-lemon jam with nuts

Traditional recipes can be supplemented 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 last stages preparations.

Video recipe for making quince marmalade

Step-by-step recipes for quince jam with pictures can be found in large quantities. This fruit itself has tart taste, so it is not eaten fresh. It turns out delicious preserves: preserves, jam, marmalade. It is also baked in the oven with honey and cinnamon and even added to meat dishes. Quince jam has rich taste and aroma. It is not cloyingly sweet, with a slight sourness. You can serve it with toast or pancakes, and also add it to winter pies and cakes.