Quince is an Asian relative of apple and pear. It is not used in food in its fresh form due to its negative effect on the gastrointestinal tract. Despite this, quince jam turns out tasty and healthy. The presence of a large amount of vitamins that are not destroyed during prolonged heat treatment helps strengthen the immune system and prevent the development of anemia.

In addition, jam reduces high temperature, thereby making the product an indispensable assistant in the treatment of acute respiratory viral infections and acute respiratory infections.

How to properly prepare quince jam? Many housewives ask this question, knowing all the benefits of fruit delicacies. Let's look into this issue.

Classic jam recipe

There are several options for traditional preparation of quince jam. In order for the dessert to turn out tasty and aromatic, you need to choose the right fruit itself. The fruits must be ripe, but not overripe. If the fruit is a little green, then the quince should be placed on the windowsill for a couple of days.

In lobules

The first method assumes that the quince will not change shape, but will still be soft and tender. Let's look at this, perhaps the most delicious recipe for quince jam.

Products:

• main fruit - 3 kg;
• filtered liquid - 2.3 l;
• granulated sugar - 3 kg;
• citric acid - 4 g.

1. Pour water into a large saucepan and add granulated sugar. Place on the stove and cook after boiling until thickened. Moreover, the heating of the stove should be slow and the composition must be stirred regularly. This is how the syrup is cooked. It’s easy to check its readiness; just drop a few drops on a clean saucer. If the product does not spread over the surface, then the syrup is completely ready.
2. Rinse the quince well, cut out the seed pod, peel and cut into slices (cubes). Place pieces of fruit into boiling syrup, cook at medium heat for 5 minutes, turn off the stove.
3. Cover and wait for the pan and contents to cool completely. Bring to a boil again, add citric acid, cook for 2-3 minutes and package in sterile, clean containers. Close tightly, turn over and cool under a blanket (blanket). After a day, put it in the cellar or refrigerator.

For candied fruits

The quantity of ingredients is taken in the same way as in the first option. The slices in the jam will be harder and resemble candied fruits.

1. The first step is to prepare the sugar syrup as mentioned above.
2. Wash the quince thoroughly, cut into 2 parts and remove the seed box. There is no need to peel the skin. Cut into thin slices. Place them in an enamel bowl, fill with water and place on the stove. Cook until the slices become transparent.
3. Using a slotted spoon, carefully remove the fruit from the container and place it on a food tray in a thin layer. This way they will cool faster.
4. And then pour into boiling syrup and continue cooking for 5 minutes. Turn off the stove, cool to room temperature and add citric acid. Boil, package the quince jam into slices into sterile jars. Close, and after cooling, store in the cellar.

Quince and raspberry jam

The second name for Japanese quince is Chaenomeles. Fruits contain many useful substances, vitamins and minerals. But despite all the positive qualities, the product should not be used in the diet of people with gastrointestinal diseases, constipation, or pleurisy. Japanese quince jam according to the recipe below turns out very tasty and healthy. It will perfectly help remove the first signs of a cold.

Products:

• raspberries - 1.5 kg;
• Chaenomeles fruits - 1.5 kg;
• granulated sugar - 1.5 kg.

1. Wash the quince, cut into 2 parts and cut out the seed box. The seeds are not suitable for food as they contain toxic compounds. Cut off the skin in a thin layer and chop into thin slices.
2. Grind the raspberries until pureed through a sieve with medium-sized cells. Place the prepared mixture in a saucepan and cook after boiling for 10 minutes. Add granulated sugar in small portions and quince. Stir gently and continue cooking for 20 minutes.
3. Wash the jars with soap and dry in the oven. Place in clean, sterile jars, cover with a dry towel and leave on the kitchen counter until completely cool. Seal tightly and put in the refrigerator.

With lemon

Quince jam with lemon and nuts is a real dessert that you wouldn’t be ashamed to put on the table for unexpected guests or even for a holiday. The delicacy will surprise all people, and also protect the body during epidemics and strengthen the immune system.

Products:

• quince - 1.2 kg;
• filtered liquid - 500 ml;
• granulated sugar - 800 g;
• lemon - 1 fruit;
• walnuts - 200 g;
• vanilla on the tip of a knife.

It works according to the following scheme:

1. Wash the fruit, remove the skin in a thin layer (do not throw away) and the seed box. Cut into slices. Place in a large saucepan, add 1 glass of water and cook for a quarter of an hour. Strain.
2. Add 200 ml of liquid to the saucepan, add granulated sugar (500 g). Cook until thickened, stirring regularly. Pour hot syrup over the boiled fruit, cover and leave for 4 hours.
3. After the time has passed, add the remaining granulated sugar, place the container with the contents and heat at medium temperature for 15 minutes.
4. Place the peel in a saucepan, pour in 100 ml of filtered liquid, cook until softened, filter and add the broth to the quince, add vanilla. To stir thoroughly.
5. Peel the nuts from the partitions and chop them with a knife or food processor. Place in a dry frying pan and heat until a pleasant smell is formed. The main thing is not to overcook. Wash the lemon, chop it into slices, remove the seeds. Place prepared ingredients into jam.
6. Stir, bring to a boil and cook for 5 minutes. Pack into sterile jars, having previously sterilized them. Close tightly, cool and store in a cellar, cold room.

Dessert with quince and apple

The combination of apples and quince gives the finished product an unusual taste and aroma. Quince jam, the recipe for which is described below, turns out thick and viscous.

Products:

• quince - 2.5 kg;
• apples - 1.5 kg;
• granulated sugar - 2.5 kg;
• citric acid - 6 g.

We do this:

1. Wash the purchased fruits, remove peels and seeds. Chop into slices or slices. Lay out in layers, sprinkling each with granulated sugar. Cover and leave for 6-8 hours on the kitchen counter.
2. After the time has passed, place on the stove, boil and cook for 5 minutes. Close and leave for 5 hours. Repeat the procedure twice. Add citric acid, stir, and bring to a boil again.
3. Prepare the jars: wash with soap and dry in the oven. Pack into sterile containers. Close, cool and store in the cellar.

Ginger treat

The jam turns out aromatic, with a pleasant aftertaste. The combination of ingredients allows you to strengthen the immune system and remove infection in the body at the initial stage of development. Let's figure out how to make this quince jam.

Products:

• quince - 1.5 kg;
• granulated sugar - 1.5 kg;
• filtered water - 550 ml;
• ginger root - 25 g;
• lemon zest - 20 g;
• lemon juice - 20 ml.

Operating procedure:

1. Rinse the fruit well, remove a thin layer of skin and seed box. Chop into slices or cubes. Place in an enamel pan and fill with clean liquid. Place on the stove, bring to a boil, and then reduce the temperature to low and evaporate the water for a quarter of an hour.
2. After the time has passed, add granulated sugar, chopped lemon zest, and finely chopped ginger root. Boil, cook for 40 minutes. Pour in lemon juice and continue cooking for another 5 minutes.
3. Place in clean, sterile containers, close and invert. Wrap in a warm blanket for 8-11 hours. Place for storage in the cellar.

It has a bright, rich taste and is of great benefit to the 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. The main ingredients are white sugar and plain water. You can add apple, pumpkin, cinnamon, nuts, spices and other ingredients to the brew.

Quinces are hard fruits that are not tasty in their pure form and are practically not eaten. 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 harvesting is the best way to consume fruits, since after heat treatment they acquire a pleasant, bright taste, much more interesting than small fresh apples.

Making amber dessert is not so difficult; there are different ways to prepare it. 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 is not only tasty - it has invaluable health benefits:

• 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. Quince crusts contain a lot of 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 mono recipe (without additional ingredients), you can skip this point.
6. When combining quince with delicate fruits (pears, apples), it is recommended to cook it first, otherwise it simply will not have time to become soft.

Let's look at the most delicious recipes for quince jam so that you can choose “yours.”

Classic

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

The procedure is as follows.

1. Wash a kilogram of fresh fruit and cut it 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 of 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 fact, a 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 and aromatic herbs to quince - 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. The 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, healthy 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.

Preparation time: peeling and slicing quince - 30 minutes, all stages of cooking - about 1 day.

Output - 1.5 kg

Pamper your loved ones - make delicious quince jam. This healthy fruit isn't very impressive when eaten raw, but when cooked it tastes wonderful. You can easily prepare aromatic quince jam that retains the maximum amount of vitamins; the recipe with photos will explain to you all the subtleties and nuances step by step.

How to make quince jam in slices

Wash the quince covered with fluff thoroughly. It washes off easily, just rub with a sponge. Remove the core with seeds and damaged areas, if any, from the quince. Chop the quince slices into slices 2-4 mm wide.

Please note: when peeling the fruit from the core, the original weight of the product will decrease slightly. Use 1 kg of sugar per 1 kg of peeled fruit.

Place the cut slices in parts into a bowl for cooking and immediately sprinkle with sugar. This is done in order to avoid darkening of the quince in the air.

Leave the cut slices covered with granulated sugar for several hours, during which time the juice should release. To make it stand out more actively, you can stir the sugar-fruit mixture a couple of times. Ideally, the naturally occurring syrup should almost cover all the slices. If you find a quince that is not very juicy and does not release its juice well, add a little water.

Place the future quince jam on low heat, bring to a boil and cook for 5-6 minutes, stirring occasionally. If foam forms, remove it with a spoon. Now the treat should be allowed to cool. This procedure will need to be repeated two more times. By the end of the third cooking, the quince slices will become transparent, and the jam itself will become a beautiful reddish hue.

Before putting the container on the fire for the third time, wash and sterilize the jars with lids. Place the hot jam into prepared containers, close the lids and cover with a “fur coat”.

You will definitely love this sweetness and perhaps next time you will want to make it with lemon or orange, with vanilla or nuts, with the addition of pumpkin or apples. You may be wondering how to make quince jam in a slow cooker or even in a bread maker, because all these recipes exist.

The step-by-step recipe for quince jam is ready. Enjoy your meal!

It is a very healthy fruit.

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

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

What's the benefit?

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

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

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

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

This product also improves appetite and helps eliminate bad breath. Next, consider the most delicious recipe for quince jam.

What will you need?

Kitchen appliances and utensils

You need to take:

• clean sponge;
• cooking pan;
• ladle;
• Bowl;
• spoon (you can use a wooden one);
• banks;
• covers.

Ingredients

To make the most delicious quince jam you will need:

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

Features of 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, you can put them on the windowsill for a few days, and then they will ripen. Let's look at 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, there should be no dents;
• quince should be hard, but not “stone”;
• ripe fruit has a pleasant characteristic aroma;
• there should be a small coating of fluff on the fruits;

Important! The peel should not have a sticky coating or unnatural shine that resembles a paraffin layer.

Step-by-step recipe with photos

Quince preparation

The fruit is covered with a “fur coat”, so it needs to be peeled. To do this, you need to 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. It, of course, will not become completely soft, but it will be easier to cut, like an apple.

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

Quince for jam should be cut into small slices.

Stirring and cooking

Pour sugar into a saucepan and fill it with water, place it on the stove. When the sugar and water boil, it is necessary to reduce the oven temperature to a minimum and cook the syrup, stirring it occasionally.
Next, pour the chopped fruit into syrup, mix and cook at 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.

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

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

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

Transferring into jars

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

Using a ladle, pour the sweet mixture into the jars to the top and screw the lids on tightly. To prevent it from spilling past, it is recommended to use a watering can with a large neck. Place the jars with the lids down to allow excess air to escape.