Quince jam step by step. How to make quince jam with lemon

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, we will consider 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 counts . 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 remedy also improves appetite and helps eliminate bad smell from mouth. Next we will consider the most delicious recipe 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. The fruit should have a rich yellow color and 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”;
at ripe fruit 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 sweet mass into 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.

Quince is a fragrant fruit that belongs to the genus of woody plants. The fruit contains many vitamins, minerals, organic acids and pectins, which indicates its extreme benefits for the body. Due to its astringent taste, the fruit is rarely consumed fresh, so it’s better to make jam from it. There are many different recipes the most delicious quince jam.

Composition and benefits of quince

Quince is called the “golden fruit” not only for the bright yellow color of the peel, but also for its beneficial properties. It’s not for nothing that it has been grown for more than 4 thousand years. Asia is the birthplace of the culture, but over time it has spread almost throughout the world.

The fruit contains a lot useful substances, among which the most valuable is pectin contained in large quantities. The substance helps cleanse the body of harmful toxins, which makes quince useful for people working hazardous production. In addition, pectin is a natural thickener, this is especially noticeable in quince jam. It turns out jelly-like, and the pieces of fruit in it look like marmalade. It is worth noting that “marmalade” is based on the roots of the Galician word marmelo - “quince”.

Fruits are a treasure trove useful acids , vitamins and minerals. They contain large quantities of vitamins A, C and group B, potassium, magnesium, phosphorus. And also tartronic acid, which promotes the absorption of fats, which is important for those who are watching their weight. Copper and iron are presented in an easily digestible form. Due to this, the level of hemoglobin in the blood increases.

Quince peel contains essential oils, which are the strongest natural antioxidants. Therefore, even its aroma can improve your mood.

Simple dessert recipes

Quince jam has an amazing honey hue, sweetish-sour taste And appetizing look. There are many recipes, but quince-based jam with the addition of other products is especially popular among housewives. For example, ginger, lemon, nuts, oranges.

Classic way

The classic version of quince jam goes perfectly with flour products, but also suitable as a filling for pies. Step-by-step recipe for quince jam:

quince and sugar - 1 kg each;
water - 250 ml;
citric acid - 0.5 teaspoon.

The fruits are peeled, seeds and all defects. Cut into small pieces, put in a pan, pour in a glass hot water and add citric acid. Blanch for 5-7 minutes, then remove the quince slices using a colander and allow them to dry.

At this time, prepare the syrup. Sugar is added to the water where the fruit was located. Blanched pieces are placed in boiling syrup and cooked for about 5 minutes. Remove from heat and cover. Leave for 8-10 hours. And cook again for 5 minutes. This process is repeated after 6-10 hours (cooking time is increased to 15 minutes). Hot product It is necessary to pour into sterilized jars, close the lids and turn over.

With fragrant lemon

Making quince jam with lemon is also easy. You will need 1 small lemon and all the same ingredients that are indicated in the classic recipe.

The fruits are washed and wiped dry, cut in half and the pit and core are removed. Each half is cut into small slices and placed in the prepared pan. Sprinkle sugar on top and leave it for several hours. During this time, the fruit will “give” juice. If little juice comes out, you can add 1 glass of water. Then put on fire and cook for another 10-12 minutes. Remove from heat and cool. This procedure is carried out 3-4 times. The result should be a nice red jam with transparent slices fruit.

Before the last cooking period, add sliced lemon. Boil again for 5-10 minutes and place in sterilized jars, turn upside down and wrap, leave for a day until completely cooled.

With spicy cinnamon

Spice lovers quince jam with cinnamon you will surely be pleased, and this delicacy is very easy to prepare. Main components:

quince - 1 kg;
water - 500 ml;
sugar - 700 g;
lemon juice - 30 ml;
cinnamon - ½ teaspoon.

The quince is washed, cut and the core and pit are removed. The fruits are cut into thin slices, placed in a saucepan and immediately sprinkled with 20 ml of lemon juice. Add water and cook for 15 minutes.

Then add cinnamon, the remaining juice and sugar. Boil for another 20 minutes. The finished jam is placed in jars and closed with lids in any way.

With walnuts

Properly welded nut jam with quince has rich taste and amazing astringency. Main ingredients:

quince and sugar - 2 kg each;
water - 1 liter;
walnuts (shelled) - 2 cups.

The quince is prepared and cut into slices, placed in a container and filled with water. Boil for about 10 minutes. Then the water is drained and syrup prepared from 500 ml of water and 1 g of sugar is added. After 3 hours, sprinkle with the remaining sugar and boil for another 5 minutes. Then remove from heat and leave to cool for 6 hours. The whole procedure is repeated, but crushed walnuts are added at the end. Cook for another 5 minutes and place hot in containers.

Subtleties of making jam

Making quince jam is simple process , but if you don’t follow the technology, it will be opaque and ugly in appearance. Pieces of the fruit will remain hard or become a shapeless mushy mass. Therefore, it is necessary to adhere to some rules when preparing jam:

Compliance with all these subtleties of preparation will allow you to make healthy jam from quince for the winter, which is sure to become a favorite delicacy of all family members.

The quince (or Japanese apple) growing in gardens and vegetable gardens is different sour taste, so there is no point in eating it fresh. Quince preparations are more tasty, they acquire a pleasant aroma and refined taste. The benefits of quince in jam or jam are invaluable - it kills viruses, heals the gastrointestinal tract and strengthens nervous system.

How to make quince jam

Due to the fact that in its raw form, quince is dry, hard, astringent and has a sour taste, it is worth processing it thermally - making jam, marmalade or marmalade in combination with citrus fruits or apples. The calorie content of jam or puree is average - no more than 300 kcal per 100 grams, so you can safely enjoy it in small quantity even those who are losing weight and watching their figure. Beneficial features The benefits of the Japanese apple cannot be overestimated: it strengthens the nervous system, normalizes the functioning of the gastrointestinal tract and liver.

Making quince jamstarts with the selection of components. The fruits should be selected as ripe as possible, and allowed to sit for a while until they are soft and juicy. It's better to take the average size berries, choosing tart or sweet varieties. When buying or picking dry fruits, you will have to add water or sugar syrup, but juicy sweet berries will not need this - you only need granulated sugar.

Before processing, the quince is peeled or fluff removed from its surface and cut into slices. Be sure to remove the seeds because they contain the toxic substance amygdalin. The seeds can be used in jam, but only if the seed pods are removed from them - this way they give the delicacy interesting flavor notes, but shorten the shelf life. When the skin is removed from the fruit, the skin is used to make syrup - it is filled with water, boiled, the broth is filtered and mixed with sugar.

The quince itself is blanched before being placed in sugar syrup to make it softer. If only this one type is brewed, then blanching is skipped, but when combining quinces with apples or pears, it is required. To prevent the peel from turning black, the skinless fruits are stored in a solution of citric acid or sprinkled with lemon juice. How long to cook quince jam depends on the chosen recipe - about an hour and a half. Do not cook longer than indicated - the slices become hard candied fruits in the syrup.

The basic cooking technology comes down to the following steps:

cooking hot thick sugar syrup;
grinding quince through a meat grinder, blender or cutting into slices;
mixing with syrup and heat treatment, seasoning lemon juice, orange zest or additional components;
laying out in sterilized jars, twisting;
hot canned food is wrapped in a blanket, placed upside down and stored until completely cooled;
after this you can put the jars in a cool dark place, depending on the recipe there are different terms storage - from a month to a year.

In a slow cooker

In addition to using the usual basins, you can findrecipe for quince jam in a slow cooker. Thanks to the use of the device, you can do a little aromatic delicacy for the winter. To make it, the fruits are cut into pieces, covered with sugar for three days and then the resulting pulp is placed in a bowl. By setting the stewing mode for 40 minutes, you get boiled jam or marmalade. You can season the jam with lemon juice or vanilla extract, cinnamon, and nuts.

In the bread machine

Prepares even fasterquince jam in a bread maker. To make it, the fruits are cut into pieces, placed in a mold, and sprinkled with granulated sugar. By setting the jam mode, the program will automatically select the cooking time. 20 minutes before the end of cooking, season the delicacy with lemon juice or orange zest. Many gourmets like to add walnuts and pieces of fresh ginger.

Quince jam recipe

Japanese apple is wonderful autumn fruit, from which we obtain excellent desserts. Some people like to add this sweetness to meat dishes, such as burgers.Quince preservationEveryone will like it, and not only a step-by-step recipe will help beginners with this. You can make jam from one quince, combining it with lemon or orange, walnuts or cinnamon. Those who love a delicate taste will enjoy preparing quince for the winter in combination with apples, pears or pumpkins. Fragrant taste has jam with ginger, vanillin and honey.

Quince jam - recipe

Cooking time: 1 hour.
Calorie content of the dish: 273 kcal.
Purpose: for dessert.
Kitchen: author's.

Quince jamcombined with cinnamon, it reminds you of the past hot summer. The fruity-spicy aroma of the delicacy goes well with hot tea; you can eat it as a bite or spread it on White bread or a bun. Preparing jam is easy - the housewife will need less than an hour for the entire quick process. Plus a few minutes to prepare the products and place the finished contents in the jars.

Ingredients:

quince fruits – 1000 g;
granulated sugar – 0.7 kg;
water – 400 ml;
lemon juice – 2 tbsp;
cinnamon – 5 g.

Cooking method:

Peel the fruits from fluff, cut in half, cut out the core, cut the pulp into slices. Sprinkle with lemon juice, add water, cook for 15 minutes over medium heat, stirring occasionally.
Add sugar and cinnamon, simmer for 25 minutes over low heat, stirring constantly.
The jam is poured into jars, sealed and sent for storage. Can be stored for no longer than two months.

Jam

Cooking time: 2 hours.
Number of servings: 10 persons.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

How to cook quince jam, will teach every cook next recipe with a photo where the entire manufacturing process is described in detail. Large ones are suitable for jam. juicy fruits, rich in pectin, so there is no need to add additional thickening agents. The jam turns out to have an elastic consistency, with a pleasant honey aroma and light sourness of citric acid.

Ingredients:

quince – 1.7 kg;
sugar – 1 kg;
water – 3 l;
lemon or wine acid– 25 g.

Cooking method:

Dissolve almost all the citric acid in two liters of water, pour in the fluff-free fruits, cut into pitted pieces.
Boil the syrup from the remaining water and sugar for 25 minutes.
Pour in the grated quince pieces, cook over low heat until the fruit is transparent and the syrup thickens for about an hour.
Add the remaining acid and cook for two minutes.

In slices

Preparation time: 24 hours.
Number of servings: 10 persons.
Calorie content of the dish: 272 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

Quince jam in slicesIt turns out very beautiful and “dry” in consistency. If you want to get more liquid syrup, you will have to increase the amount of added water. This beautiful and aromatic delicacy looks spectacular when served on a plate and whets your appetite with its amber honey color.

Ingredients:

quince fruits – 1000 g;
granulated sugar – 1000 g;
water – 200 ml;
citric acid – 5 g.

Cooking method:

Peel the fruit, remove the seeds, cut out the black spots. Cut into slices, add water and half the acid, blanch for 10 minutes.
Remove the pieces and let the liquid drain.
Add sugar to the remaining water and boil the syrup. After 15 minutes, add the fruit, cook for six minutes over medium heat, stirring constantly and skimming off the foam.
After 12 hours, put it back on the stove and cook the jam for five minutes. After another 10 hours, repeat cooking for 11 minutes. Add citric acid, place in a container, and store.

With walnuts

Number of servings: 10 persons.
Calorie content of the dish: 286 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

How to cook quince jam with nuts, described step by step in the instructions below. The cooking process is long because the jam is cooked in three stages: every day for several minutes. Due to this, it acquires a transparent honey shade and a thick consistency in which walnuts look beautiful.

Ingredients:

quince – 2.5 kg;
sugar – 2 kg;
water – 1.5 cups;
walnuts – 0.3 kg;
lemon – 1 pc.

Cooking method:

Wash the fruits, remove the fluff with a brush, cut into four parts, cut out the seeds. Cut the pulp into pieces, pour boiling water in a saucepan for two minutes, dry.
Dissolve 700 grams of sugar in the remaining water, add quince, after boiling, cook for 10 minutes, skim off the foam.
After 11 hours, add another 700 grams of sugar and boil for 10 minutes.
After another 11 hours, add the rest of the sugar, crushed nuts, lemon pieces with peel, and after boiling, keep for 10 minutes on low heat. After cooling, seal the canning jars.

With lemon

Cooking time: 15 hours.
Number of servings: 10 persons.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

Quince jam with lemonit turns out bright rich color, with pronounced citrus sourness. It is more useful due to high content vitamin C, has antiviral and antimicrobial effect. You will have to cook it again in three stages, but it’s worth it - the consistency will be viscous, the aroma will be pronounced, and the taste will be magnificent and unforgettable.

Ingredients:

quince fruits – 1000 g;
granulated sugar – 1000 g;
water – 0.6 l;
lemon – 1 fruit;
vanillin – 5 g.

Cooking method:

Peel the fruit, remove the seeds, cut into slices.
Dissolve sugar in water, boil syrup, pour it over fruits, cook jam for 20 minutes.
After turning off, cover with a cloth and repeat the process after 4.5 hours.
There will be three stages of cooking in total, in the last of them, five minutes before readiness, add small lemon cubes, unpeeled.
Pour into jars.

Jam through a meat grinder

Cooking time: 1 hour.
Number of servings: 12 persons.
Calorie content of the dish: 271 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

How to cook quince jam, will explain in detail with an explanation of each step the following simple recipe. Here you don’t have to cook the delicacy in three stages; it will be ready in just an hour. Jam will come out with tart taste, sour aroma and sweet content. It's good served with green tea along with freshly baked buns.

Ingredients:

quince – 2 kg;
sugar – 1.5 kg;
citric acid – 5 g.

Cooking method:

Peel the fruits, remove the seeds, cut into slices, and pour over boiling water.
Drain the water, grind the fruits with a blender or pass through a meat grinder.
Add sugar and let it dissolve.
Place the mixture over medium heat, stirring constantly, and bring to a boil. Constant stirring will prevent the jam from burning.
Then reduce the stove temperature to low and cook for half an hour. At the end, add citric acid, put it in jars and seal them.

With lemon and nuts

Preparation time: 1.5 days.
Number of servings: 10 persons.
Calorie content of the dish: 284 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

Quince jam with nuts and lemonIt has a different taste without being overly cloying, with a pleasant sourness from the added lemon. Fruit slices boiled in syrup retain their density and do not become overcooked, and the consistency of the mass itself is closer to “dry”. Adds piquancy to jam nut mixture from walnuts, almonds and hazelnuts. It can be eaten alone or used in baking.

Ingredients:

quince fruits – 1000 g;
granulated sugar – 600 g;
water – ¾ cup;
lemon – 1 pc.;
vanillin - sachet;
nuts – 100 g.

Cooking method:

After thorough washing, cut the fruits into four parts and remove the seeds. Cut the pulp into slices and add to boiling syrup of water and sugar.
After five minutes of cooking, remove from heat. Repeat this step twice, every 12 hours.
In the last cycle, add crushed nuts, grated zest and lemon juice, mix.
After cooling, pour into containers.

With orange

Cooking time: 13 hours.
Number of servings: 10 persons.
Calorie content of the dish: 270 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

Quince jam with orangeturns out with amazing taste, rich aroma citrus peel and pleasant orange. The bright amber transparent consistency attracts attention if you expose the jam to festive table. You can use it as a dessert for hot tea with cookies or gingerbread at friendly gatherings.

Ingredients:

quince – 1 kg;
sugar – 1 kg;
water - half a liter;
orange – 1 pc.

Cooking method:

Peel the fruit, add water, and cook for half an hour.
Cut the pulp itself into slices, add to the broth, boil for 10 minutes, and dry. Strain the liquid, combine with sugar, and cook syrup. Pawn quince slices, leave under a towel or blanket for 12 hours.
Cook the jam until it boils, add thin orange slices along with the peel, cook for 40 minutes.
Pour into jars, roll up, cool under a blanket.

With apples

Cooking time: 20 hours.
Number of servings: 10 persons.
Calorie content of the dish: 269 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

How to cook quince jam with apples, is told and described below. The delicacy will be more subtle and delicate taste, soft consistency and with a pleasant subtle aroma. Delicious dessert at home it is prepared in three stages, between which there are breaks of 5-6 hours. The result is worth it - delicious jam Delights adults and children, guests and friends, suitable for serving with baked goods.

Ingredients:

quince fruits – 1000 g;
granulated sugar – 1000 g;
apples - half a kilo.

Cooking method:

Wash the fruits, remove the peel, cut out the seeds and damaged areas of the pulp. Cut into slices, add sugar, leave for eight hours to release the juice.
Cook in three stages of five minutes each with breaks of 5.5 hours.
Roll into sterilized jars.

Puree

Cooking time: 1 hour.
Number of servings: 10 persons.
Calorie content of the dish: 274 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

Quince puree for the winterIt turns out unlike any other fruit preparation. If it works out the first time, then the next time you can diversify the puree with pieces of apples, pears or lemon slices. The ratio of products for production is 1:1, and there are two in total - sugar and fruit. Ready dish can be served as sweet table, and as an accompaniment to meat dishes (for example, pate from goose liver) for gourmets.

Ingredients:

quince – 1 kg;
sugar – 1 kg.

Cooking method:

Wash the fruits, cut into slices, remove the skin if desired. Pour in a couple of tablespoons of water and cook for 10 minutes after boiling.
Soften with a blender, add sugar, cook until boiling. After this, reduce the heat to the lowest setting, stir continuously, and cook for half an hour.
Place in sterilized jars, perfectly dry. Close with sterilized screw caps and roll up. Cool under a blanket, first turning the lids down, and store in a cool dark place.

Video

Why do I like sliced quince jam? Fragrant, tasty, transparent, has a beautiful amber color, and pieces of fruit perfectly retain their shape in syrup. They turn out a little harsh, but this does not spoil them at all; on the contrary, it makes them look like candied fruits. There are several ways to prepare quince jam in slices. All of them are quite long, but not difficult. The result will invariably please you - pieces of quince from jam can be eaten as a snack with hot tea, instead of sweets, and syrup can be poured over ice cream or any other dessert. For example,

Ingredients

1 kg quince;
1 kg sugar;
300 ml water.

Preparation

First prepare necessary ingredients. Only ripe ones are suitable for making jam in slices. fresh fruits good quality, without dents, rot and wormholes. Try to choose the most best fruits for processing so that the jam turns out beautiful and tasty.

Rinse the quince thoroughly with cold running water and cut into 4-5 parts, remove the seed pods, and also cut off the skin - it will no longer be useful. Now cut the slices into even thinner ones, up to 1 cm thick. Pour the crushed quince the right amount water so that it completely covers the fruit. Place the pan on the fire and bring its contents to a boil, then reduce the heat. Boil the quince over low heat for no more than half an hour - the fruit pieces should be half cooked and under no circumstances be overcooked.

Now pour the water in which the quince was boiled into another container. Fill it there specified quantity sugar and continue cooking the syrup, only until there is no fruit. After the syrup boils, reduce the heat and simmer until the sugar is completely dissolved. Then you need to pour this syrup over the quince pieces and bring to a boil, cook for 10 minutes, then simmer over low heat for another 45 minutes, stirring every 7-10 minutes. At this stage, it is especially important to protect the quince slices from boiling. This is done like this: reduce the heat to minimum, stir only with a wooden spoon or spatula; if the boiling becomes too intense, stop cooking for 20-30 minutes. Once the jam has cooled slightly, continue.

Check the readiness of the syrup using the traditional method - drop a few drops on a saucer. If the syrup does not lose its shape and begins to harden, you can turn off the heat. Carefully pour the quince jam into jars and close with clean lids. There is no need to sterilize the jars before filling, just wash them and scald them with boiling water. Also treat the lids. It is convenient to seal quince jam in slices in small jars with screw caps.

The number of lovers of fresh quince can be counted on one hand, because this fruit has a tart taste, and it itself is very hard; the fruit is also not easy to process. But quince jam, like a piece of sunshine locked in a jar, is considered real oriental delicacy, bringing enormous benefits to the body.

Useful properties of quince jam

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

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

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

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

The qualities of fruits can be used in cooking for a wide variety of purposes. For example, prepare a side dish for almost any meat dish, cook a magnificent compote with an unusually thick structure. We recommend making a few jars of delicious quince jam to please your body and soul this winter.

Quince jam - recipe with photo

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

Only in this case, the “unit” created by nature is designed to rid a person of his waste products, waste and toxins, and at the same time establish intestinal motility. Yellow fruit jam can provide people with hormones of pleasure and happiness.

Cooking time: 12 hours 0 minutes

Quantity: 2 servings

Ingredients

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

Cooking instructions

The most delicious quince jam

There are several techniques for preparing quince jam, most of them involve alternating processes of cooking and cooling and take quite a lot of time. Our proposed version of a tasty and aromatic delicacy is prepared relatively quickly, while still being just as fragrant and healthy.

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

To make jam, it is preferable to use an enamel bowl, a thick-bottomed pan or a basin (if you are using a double/triple portion). Please note that quince fruits are dense and heavy and there will be only 2 pieces per 1 kg.

Cooking steps the most delicious and aromatic quince jam:

Like any other fruit, before starting cooking, carefully wash the quince fruits and wipe them.
Cut the fruit into quarters, remove the core and seeds. Be prepared that this process will require some force, since quince is difficult to cut.
Cut each quarter into thin strips or small size cubes.
Place the quince pieces in a deep saucepan and fill with water until the fruits are covered. Bring the contents of the pan to a boil, then reduce the heat intensity and continue cooking for another quarter of an hour. Until the fruits become soft.
Turning off the heat, use a slotted spoon to remove the quince pieces. We do not drain the water in which they were boiled yet.
Rinse the bowl in which the jam will be cooked directly. Pour sugar into it, pour in the quince decoction remaining after the previous step, at the rate of 0.2 liters per 1 kg of sugar. If desired, you can use the remaining liquid to make a tasty and healthy drink, sweetening it and boiling it.
Place a bowl of sugar filled with quince decoction on the fire and make syrup. After the sugar has dissolved, continue to boil for about a quarter of an hour. The finished syrup will not foam, will become transparent, and if you drop a little onto a clean plate, it will not spread.
Continuing to boil the syrup, add boiled quince to it, stir thoroughly and leave until boiling. Remove the foam formed during the process (there should be a lot of it), otherwise long-term storage ready-made jam you can't count on it.
By the end of cooking, the quince jam will become amber in color; its readiness is checked, just like the syrup.
Turn off the stove and immediately pour into sterile, completely dry inside jars.

This recipe will become your favorite thanks to its sweetness, aroma and sourness given by lemon. Prepare a set of ingredients in advance for its preparation:

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

Cooking delicious jam with nuts according to the following steps:

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

How to make quince jam with lemon?

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

For 1 kg quince you will need:

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

Cooking steps quince jam with lemon:

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

Recipe for quince jam in slices

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

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

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

Preparation clear quince jam in slices

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

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

How to make quince jam in a slow cooker?

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

Cooking steps quince jam in a slow cooker:

As in previous recipes, wash and cut the quince into slices, after removing the core.
Place the fruit slices in a container of a suitable size in layers, sprinkling each with sugar. Leave it to release juice for a couple of days. In the morning and evening, do not forget to shake the contents of the pan. This will allow the sugar to distribute evenly.
Place the mixture that has released the juice into the multicooker bowl, prepare the jam with open lid on the “Quenching” mode for half an hour.
After complete cooling, start “Stewing” again for a quarter of an hour. Repeat the procedure several times until the syrup is ready. Place the jam into sterile jars.

Simple and quick quince jam - the recipe couldn’t be simpler

We offer you a recipe for a unique jam that combines two of nature’s healthiest autumn gifts. An additional advantage is that the cooking process takes very little time, because the jam is cooked in one step.

Required ingredients:

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

Cooking steps the fastest and simple recipe quince jam:

We wash the peeled pumpkin and cut it into slices; we do the same with the quince, from which we first remove the seed pod.
Mix both main ingredients and add sugar. Let it brew for a few hours and release the juice.
Place the sweet quince-pumpkin mixture on the fire and bring to a boil, then reduce the flame to half and simmer for another 30 minutes.
Pour the still boiling jam into sterile jars and seal. Or the already cooled jam can be covered with plastic lids and stored in the refrigerator.