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, to make delicious jam you need only 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 for quince jam is to cook it in slices in 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 out of direct sunlight. 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 a rich red hue, and when you add citric acid the flesh of the fruit 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 crushed 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.

Quince is a very healthy fruit due to its richness in pectin. But not everyone can eat it raw: it tastes very tart and sour. And here heat treatment works wonders with quince. It becomes soft, sweet and that same divine and incomparable aroma of quince jam appears.

Quince: the simplest recipe for making jam

The simplest quince jam is made only with the addition of sugar and a decoction that is obtained by boiling the fruit.

The quince fruits are thoroughly washed, placed in a pan, filled with water and put on fire. After boiling, the quince is boiled for 20 minutes until the fruits become soft. Then they are taken out, cooled, and peeled and seeds removed.

The peeled quince is weighed and exactly the same weight amount of sugar is taken for further preparation, which is poured into the decoction. For example, for 700 g of peeled quince, take 700 g of sugar and add 1 liter of decoction to the sugar. Sugar is dissolved in the broth, peeled fruits are added and put on fire. Cooking in syrup lasts about 20-30 minutes.

Next, the quince is removed from the syrup into an enamel bowl, and the syrup continues to boil for another 30 minutes. Pour the prepared syrup over the boiled quince and leave until it cools completely. Then the jam is placed in dry, sterilized jars.

Quince: recipes for making jam

"Quince jam with lemon." To make jam, take 1 kg of quince, 1 kg of sugar and 2 large lemons. Quince fruits are thoroughly washed, peeled and seeds removed, and cut into slices.

The prepared fruits are placed in enamel pan and squeeze lemon juice onto them, cutting the lemons into halves. Pour sugar into the pan, mix everything well and leave for 2 hours to release the juice. After this, mix the fruits well again and place the pan on moderate heat and cook after boiling for 5-10 minutes. Remove the pan from the heat and leave until the mass cools completely.

Then put it back on the fire, slowly bring it to a boil, cook for 5-10 minutes and cool again. The third and final cooking begins no less than 6 hours after cooling. The jam is simmered over low heat until the syrup thickens, placed hot in prepared glass jars and sealed.

"Quince jam with orange." To prepare, you need to take 2 kg of quince, 2 kg of sugar and a medium-sized orange. Quince fruits are washed, peeled and cored, and cut into slices.

The peel and core remaining after cleaning are poured with 1 liter of water and boiled after boiling for 20-30 minutes. After this, the broth is filtered for further use and poured into quince slices. Place the pan on moderate heat, and after boiling, boil the quince for 10 minutes. Then the quince is removed from the decoction, sugar is added to the decoction and the syrup is brought to a boil.

The quince is returned to the boiling syrup, the heat is turned off and the mixture is left to infuse for 12 hours. After this, an orange is added to the quince infused in syrup, washed and cut into slices. Boil the jam for 35 minutes, stirring the mixture, and pour into prepared jars.

Quince jam in a slow cooker

Quince jam can be safely prepared in a slow cooker. The simplest recipe: 1 kg of quince and 800 g of sugar. Wash the quince, clean it, cut it into slices 1 cm thick.

Place the prepared fruits in a saucepan, add sugar and set aside for 2 days so that the quince releases its juice. At the same time, shake the pan vigorously twice a day so that the sugar is evenly distributed between the quince slices.

Then the mass is placed in the multicooker bowl, the “Stewing” mode is set and the time is 30 minutes. Do not close the lid. After turning off, the mass must be cooled and the process repeated again, but set the simmering time to 15 minutes. After cooling, the mass is simmered again for 15 minutes and the syrup is tasted. If a drop of syrup does not spread, the jam is ready. If it spreads, you can simmer for another 15 minutes. Then pour the jam into jars.

Recipe "Quince jam with cinnamon and spices" very tasty and uncomplicated. To prepare it you need to take 5 pieces of quince fruit, 2 cups of sugar, 0.5 teaspoon of cinnamon, 2 clove inflorescences and 1 cardamom seed. Wash the quince, peel it, cut it into thin slices and place it in a multicooker bowl. Add sugar and spices, mix gently.

Set the multicooker to the “Stew” mode for 60 minutes. After this, the jam is poured hot into sterilized jars and sealed.

It has a bright rich taste and carries great benefit For human body. It preserves all the valuable substances of the fruit, which trigger metabolic processes, digestion, and strengthen the body’s defenses. Any fruit can be processed – tart, sour, sweet, large and small. Main Ingredients – white sugar And plain water. You can add apple, pumpkin, cinnamon, nuts, spices and other ingredients to the brew.

Quince is a hard fruit that pure form They are not tasty and are practically not used for food. To soften them, they are boiled and left to steep in syrup. Fruits that are too hard can be blanched first, especially if you also use vegetables and fruits during cooking. The fruits for jam are usually cut finely, but quite large slices can be made.

Quince grows mainly in the Caucasus, Asian countries, and southern European regions. It is cultivated in different countries around the world.

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

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

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

Strictly follow the proportions when preparing syrup - on average, take a glass of water and 1 kg of sugar 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.

Benefits of quince

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

But fruit dessert not only tasty - it carries invaluable benefits for good health:

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

Features of preparing a delicious delicacy

Making quince jam in syrup is not so difficult, especially if the preparations are not planned on an industrial scale.

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

1. You can use dried fruits for jam, but add more water or syrup during cooking.
2. Juicy fruits produce maximum juice when infused with sugar.
3. The peel does not need to be removed - in this case, rinse it thoroughly to remove fluff. There are a lot of quince in the crusts essential oils, which make the finished dessert as fragrant as possible.
4. The slices are usually used without seeds. You can try leaving the seeds to experiment with flavors, but in this case the jam cannot be stored for a long time.
5. Before cooking, the quince is washed, finely chopped and blanched. If you plan to use a single recipe (without additional ingredients), this moment you can skip it.
6. Combining quince with tender fruits(pears, apples), it is recommended to cook it first, otherwise it simply will not have time to become soft.

Let's consider the most delicious recipes quince jam so you can choose “yours.”

Classic

The simplest and quick recipe quince jam. Long heat treatment is not required; boiling the fruits for about half an hour is enough.

The procedure is as follows.

1. Kilogram fresh fruit rinse and cut into slices, remove the core.
2. Place everything in a saucepan, pour a glass of boiling water.
3. Cook for 20 minutes, then add a kilogram granulated sugar. It is advisable to add granulated sugar gradually - this way it will dissolve better.
4. When the mixture boils, keep it on the fire for another 5 minutes.
5. Leave the mixture to brew overnight and digest the jam again in the morning.

The jars used for laying out the dessert are pre-sterilized.

With apples

Very tasty jam is made from a mixture of quince and apples. Take apples that are fairly dense, late varieties.

The main points are as follows.

1. Prepare 600 g of quince and 200 g of apples, as in the classic recipe.
2. Make 3 glasses of fresh redcurrant juice (you can do without it).
3. Add 1.5 kg of sugar powder to juice or water and start cooking. When the sugar dissolves, bring the liquid to a boil and reduce heat.
4. Wait until the syrup turns light, add the fruits to it, stir and leave overnight.
5. In the morning, boil the mixture again - 7 minutes will be enough.

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

With lemon

You can add lemon to dessert - 130 g of citrus per 1 kg of quince. You also need 1 kg of sugar, 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 until it dissolves well. Pour lemon juice into the mixture and boil again for 5 minutes.

In the same way as lemon, you can use orange. The difference is that after boiling and infusing the mixture 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, boil the jam for another 40 minutes.

Nut jam

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

1. Prepare and cover the quince pulp with sugar (take one kilogram at a time) until the juice comes out.
2. Cook the mixture over the fire for 10 minutes.
3. Fry the nuts in a frying pan without oil or calcinate 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 skin from the pumpkin, wash it, and cut it into cubes. The rest of the preparation scheme is standard.

Amber jam is, in essence, 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, chop the pulp. Add 800 ml of water, put on fire and cook for 20 minutes until the fruits soften. For 3 glasses of water you need 800 g of sugar.

After boiling, the jam is kept on fire for 20 minutes so that the fruits are thoroughly softened, then the mass is dumped into a colander. The quince should be kept in syrup for 4 hours - this way it will better absorb the sugar.

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

With rosemary

When making jam, you can add spices to quince, aromatic herbs– for example, cinnamon, rosemary.

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

1. Wash a kilogram of large fruits and cut them. Preparatory stage is the same regardless of the recipe.
2. Place the slices in a saucepan, pour in water so that it covers the fruit by a few centimeters.
3. Place the container on the fire, boil the mixture until it boils, stirring occasionally. There is no need to keep the jam on the fire for longer than 20 minutes.
4. Add sugar (100 g), lemon juice(15 and ml) and a pinch of rosemary.
5. Turn down the heat and leave the pan for another half hour.

Cool and pour into jars.

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

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

Prepare a kilogram of fruits with or without skins, add sugar to the mass, and leave for a couple of days until the juice comes out. Shake the jam periodically to distribute the sugar evenly. Place the mixture in the multicooker bowl and turn on the simmer mode for half an hour. Cool and repeat the procedure twice.

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

Conclusion

Now you know how to make quince jam, and you can delight your family with delicious useful preparations. You can watch a video that discusses in detail the stages of creating syrup and preparing fruits with and without peels.

We remind you that the skins can be removed or left - it all depends on personal preferences; jam with skins turns out richer and tastier due to essential oils. The seeds are usually removed, but you can make jam with them if you wish.

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

By the way, quince fruit is very useful, having an antiseptic, strengthening, diuretic, and astringent effect.

So do not deny yourself the pleasure of enjoying such a delicacy, spoil your household. To ensure that the jam is stored well, sterilize the lids of the jars and follow the technology for preparing it.

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 Can't compare 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 work digestive tract, juices are drunk for anemia, decoctions from seeds are used for diseases of the oral cavity due to their pronounced binding and antiseptic effect, fresh fruits used as a choleretic and diuretic.

I can continue listing the advantages for quite a long time, I think. Did you understand that quince fruits have mass 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 saves everything useful qualities original product, so I always have at least one jar 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 cook 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 ours for the last time ready-made jam, 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 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 a low simmer, stirring constantly.

When the syrup is ready, place the quince slices in it and cook until they become transparent, first on high fire, and then on a small one.
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 jam from Japanese quince

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 cook 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.
Turned out hot sugar syrup pour in our boiled quince and set aside for 10-12 hours. Cut the well-washed orange into small slices and place in a pan with quince.
Cook, stirring, for about 35 minutes.
As a result, our quince jam with orange acquires a magical amber hue and a divine aroma!

Quince jam with pumpkin

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

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

Quince jam in a slow cooker

Ingredients:
peeled quince 1kg
sugar 1kg

Wash and dry the quince. We remove the seed pod (core), the skin does not need to be cut off, the main thing is to carefully trim off possible damaged areas.
Cut the quince into pieces approximately 1-1.5 cm thick, place in a suitable bowl and add sugar, mix, cover and leave for 72 hours.
We stir once every day, trying to do it carefully.
Cook the jam in a multicooker on the “stew” mode (the boil is very strong in the “cook” mode, which is not suitable for us) in two steps of 30 minutes each. First, close the multicooker with a lid, and when it boils, continue with the lid open.
The interval between cooking is approximately 6 hours to allow the jam to cool completely.
After the second boiling, seal it 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, we will transfer our sweet fruit mixture into the bread machine.
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 made is fully compensated by the excellent taste and amazing appearance the resulting healthy treats. 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 room temperature. Brew tea and enjoy!

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

Quince in its raw form can be quite harsh, which requires heat treatment of this fruit together with granulated sugar, as a result we get 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 an enamel pan or a deep bowl. A kilogram of prepared fruit for jam should be washed well and wiped dry with a towel.

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

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

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

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

Next, put the boiled quince into the prepared syrup, mix carefully so as not to break the slices, 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 jam Quince slices can be easily prepared at home, and you can provide for your family aromatic delicacy for the entire coming winter.