Quince jam - recipes for an amazing autumn delicacy. Simple quince jam: the most delicious recipes

Quince is not the most common food, but everyone should try it. In its raw form, it is not always tasty, so it is worth making various quince jam.

It has an extraordinary aroma, retains all vitamins, useful substances, which are very abundant in fresh fruits.

If you don't have time to mess around with cooking for a long time, but the fruits have already been harvested, you need to pick up a recipe without long heat treatment. It is this recipe that will help you prepare a tasty, aromatic treat in a fairly short time, it takes 30 minutes to cook, leave it overnight, and boil it again in the morning.

Required Ingredients:

• Ripe quince - 1 kg;
• Sugar - about 1000-1200 gr.;
• Water - 1 glass.

1. Wash the quince thoroughly;
2. Cut the fruits into pieces, remove the inner partitions and seeds;
3. Transfer the fruits to a saucepan, pour water and turn on the fire;
4. It is necessary to cook the quince for about 20 minutes, but it is worth watching the fruits, only when the fruits become soft, we can assume that the mixture is ready;
5. Now you need to add sugar, but you need to add it gradually, if you add all the sugar at once, it will dissolve for a long time and may not completely dissolve, so add sugar in small portions, wait for a boil and cook for about 5 minutes;
6. The mixture must be removed from the stove and left, this will take 6-7 hours, it is quite possible to leave it overnight, and cook in the morning;
7. After 6-7 hours, send the jam to the fire, boil it well again;

When the mixture is ready, it is poured into jars. Banks are sterilized in advance, prepared, it remains only to roll up the cans with lids.

Quince jam with candied fruits

If the dish is pure with one quince, you are not quite to your taste, then you can try to complement the taste of this fruit, for example, apples or pumpkin. For this recipe, you need to use unripe fruits with a dense structure, such fruits are not always suitable for making jam in traditional ways.

Required Ingredients:

• Quince - 600 gr.;
• Apples - 200 gr.;
• Pumpkin - 200 gr.;
• Red currant - 500 gr. or red currant juice - 3 glasses;
• Sugar - 1.5 kg.

Step-by-step cooking instructions:

1. Rinse the quince, cut into slices or cubes, remove the seeds, but it is not recommended to remove the peel, with the peel the fruits and syrup will be tastier and richer;
2. Now you need to prepare the apples, wash them, cut the same way as you cut the quince (the shape should be the same), remove the seeds and the hard middle. It is important to take hard, not yet fully ripe fruits, otherwise the pulp will boil down and candied fruits simply simply will not work;
3. Wash the pumpkin, peel it of seeds, but the peel from the pumpkin needs to be cut off, it is too hard, cut in the same way as the quince;
4. If you don't have red currant juice, but you have berries, you can squeeze juice out of them. This is done very simply, you need to take a piece of gauze, fold it in several layers, put in the center of the berries and twist the ends so that the berries are in a kind of bag, the ends of the gauze are twisted strongly and the juice is squeezed out. You can act differently and grind the berries through a sieve, in general, you need to squeeze juice from the berries in any way;
5. Now mix the resulting juice with sugar, put on the stove, wait for the sugar to dissolve and bring the mixture to a boil, reduce heat and cook for a while. The syrup is ready at the moment when it brightens noticeably;
6. Pour prepared fruits into the prepared syrup. You do not need to cook them for a long time, just stir and then remove from heat;
7. Leave the fruits in the syrup to infuse for 6 hours;
8. Then put the mixture on the stove, cook for about 5-7 minutes;
9. Boil a little, leave the mixture for infusion, now for 12 hours;
10. After 12 hours, put on fire again, again bring to a boil, remove from heat and leave to brew for another 12 hours;
11. The mass should be brought to a boil and infused for 12 hours four times;
12. After that, hot jam is poured into jars and covered with lids.

If after preparing the blank you still have apples, then you can also use them for cooking, the taste of which is familiar to each of us from childhood, or of your own production.

Amber quince jam

Amber jam has a very beautiful color, but the quince pulp itself in syrup is tender and soft. This consistency of fruits is achieved not only by prolonged heat treatment, but also by using more ripe and softer fruits. Such a twist is perfect for decorating desserts, as a filling and simply as an addition to tea.

Required Ingredients:

• Quince fruits - 1 kg;
• Granulated sugar - about 1 kg;
• Water - 3 glasses;
• The juice of one lemon;
• A little vanilla.

Step-by-step cooking instructions:

1. Peel the fruits, cut in half, remove seeds, cut into slices;
2. Mix water with granulated sugar and boil the syrup, for this it is enough to bring the mixture to a boil and make sure that the sugar has dissolved;
3. Put the pulp in the syrup, bring to a boil again, remove from heat, leave to cool for several hours;
4. Bring the mixture to a boil three times and leave to infuse and extract juice for several hours;
5. After that, the pulp must be cooked until tender, that is, until the pulp of the fruit is completely softened;
6. About 5-10 minutes before the jam is ready, add a little vanillin and juice squeezed from one lemon to it;
7. It remains only to arrange the treats in jars and close the lids.

Quince puree jam recipe

In some cases, the jam should look like mashed potatoes, for example, for a layer of desserts, for adding to cakes, it is this recipe that will help prepare soft puree, and you can choose the degree of chopping of the fruit yourself, you can leave the pulp in small pieces, or you can completely chop it. Puree is prepared very quickly, but it turns out original, tasty and appetizing.

Required Ingredients:

• Ripe quince - 1 kg;
• Sugar - 1 glass.

Step-by-step cooking instructions:

1. For a puree-like state, the fruits must be carefully cleaned of seeds, rough core and peel, now it is necessary to cut the fruits, the shape does not matter much;
2. Now our ripe fruit needs to be chopped, here you can choose different options, you can pass the mixture through a meat grinder, grate, or you can use a blender and punch the pulp with it, choose yourself;
3. Now the chopped pulp must be transferred to a saucepan, add granulated sugar and put on fire;
4. Cook the jam for about 10 minutes. It is important that the syrup and pulp do not burn, they must be constantly stirred and do not turn on a strong fire;
5. When the jam is cooked, all that remains is to put it in jars and seal it with lids.

Quince jam with nuts

Quince jam has an exotic taste, and if you emphasize this exotic with nuts, you will get an amazing treat. Making such a jam will not be difficult, and will not take much time, but you can add any nuts and feel free to experiment, for example, you can use walnuts, pistachios, hazelnuts, hazelnuts and even pumpkin seeds.

Required Ingredients:

• Quince - 1 kg;
• Granulated sugar - 1000 gr.;
• Water - 1 glass;
• Any walnuts - 1 glass.

Step-by-step cooking instructions:

1. Wash the prepared fruit, cut into quarters, and remove the core. Quince needs to be chopped, this can be done in several different ways: pass through a meat grinder, grind on a grater, chop in a blender;
2. Now you need to prepare the syrup, for this we mix sugar and water, you can also add purification from quince there, the syrup is boiled down a little. Or you can do it differently: cover the pulp with sugar and leave for a while to extract juice. In this case, sugar will help the juice stand out from the pulp itself, and water is no longer added;
3. Now the pulp needs to be mixed with syrup, put on fire and cook until the fruit is soft, this will take about 10 minutes;
4. It's time to prepare the nuts: they can be fried in a dry frying pan or dried in the oven, then cooled and chopped. You can grind it in different ways, you can grind it into flour, or you can leave small pieces, this is a matter of taste;
5. After the mixture of pulp and syrup is mixed together, it's time to add the cooked nuts, they must be boiled in the jam for about 10 minutes;
6. Sterilize the jars, prepare the lids, and pour the hot mixture over it. You can seal such jam with any lids.

Quince jam with honey and cinnamon

The quince mixture has a beautiful color, but adding cinnamon to it, you can get an amazing color. And honey will add sweetness and a unique aroma.

Required Ingredients:

• Quince - 960 gr.;
• Water - 390 ml.;
• Cinnamon - 2 gr.;
• Honey - 1.45 kg.

Step-by-step cooking instructions:

1. First you need to properly prepare the fruits. They need to be peeled from the skin and rough core. You need to cut the fruits into slices, but so that the thickness of the slices does not exceed 1.5 centimeters, otherwise the jam will be with tough fruits;
2. Now the pieces need to be boiled in boiling water, this will take about 10 minutes;
3. Do not pour out the water in which the pulp was cooked, it is useful for the syrup. It is in this water that honey and cinnamon should be added. Put on the stove and, while stirring, wait until the honey is completely dissolved, you must constantly stir;
4. When the honey has dissolved, put boiled slices into the syrup and boil a little more, you need the syrup to thicken;
5. When the syrup has thickened, it is poured into jars and closed with lids. It is important to store such jam in the refrigerator.

There are many recipes for quince jam, you can cook each one, but from such a fruit as quince, in any case, an amazing jam will turn out. A quince treat is delicious in itself, but if you add other ingredients to it, then the taste of this amazing fruit is emphasized and complemented by unusual notes.

For you, we have also prepared other interesting recipes for delicious preparations for the winter, such as, for example, or fruit juices.

It should be noted that there are several ways to create it. We will present only the most affordable and simple ones.

General product information

Before telling you about how to make quince jam, you should tell you what this fruit is.

Quince is a false apple with 5 multi-seeded nests. The shape of this fruit can be spherical or pear-shaped (obtuse ribbed). As a rule, the peel of quince is hairy, lemon or dark yellow in color (sometimes it has a reddish spot on one side).

The pulp of the fruit we are describing is very aromatic, but slightly juicy and tough. The taste of quince is astringent, tart and sweet. In nature, quince grows in the Caucasus, Transcaucasia and Central Asia. It should also be noted that this fruit is widely distributed and naturalized throughout the Mediterranean, central and southern regions of Europe, Africa, America and Australia. The fruits ripen in late September - early October.

for the winter

The jam from such a fruit turns out to be very tasty and aromatic. To stock up on them for the winter, we need:

Selection and processing of fruits

It is not known what the hostesses like more in quince jam (you can see a photo of the delicacy in this article): its unique aroma, amazing taste, or amber-golden color. Such a dessert at any time and in any situation will look gorgeous on the table. But you have to try hard to make it at home. After all, most housewives are used to making jam from apples and other fruits growing in our latitudes. As for quince, this is an overseas product that is rarely present on the Russian table.

So how to make quince jam in slices? To do this, you should purchase the necessary fruits. Moreover, they should be as ripe as possible and without damage.

After purchasing a quince, it must be washed well in hot water and dried with paper towels. Next, the fruit should be cut into 4 pieces and the seed box removed. Chop the remaining pulp into smaller wedges and sprinkle them immediately with fresh lemon juice.

Formation process

Before boiling quince jam in slices, chopped fruits should be laid out in a wide and deep enamel bowl, and then covered with not very coarse granulated sugar. In this composition, the products must be covered with thick gauze and left in the room for exactly one day. This time is quite enough for the quince to give its juice and completely immerse itself in the sugar syrup.

Heat treatment

To make delicious quince jam in slices, dishes with fruits and sugar syrup should be put on a low heat and cook for 50 minutes. As a rule, during this time the delicacy thickens, becomes dark and very fragrant. At the same time, it is recommended to stir the dessert regularly with a large spoon.

Seaming process

After the quince jam in slices is completely ready, it must be poured into sterilized small jars and rolled up immediately. As such, the homemade treat can be stored in a refrigerator, pantry or cellar. Believe me, there is nothing tastier than drinking a hot hour with toast and aromatic quince jam on long and cold winter evenings.

Making a delicious treat with added nuts

We described above how to make simple quince jam. However, I would like to introduce you to other ways of preparing this delicacy. One of the more popular recipes is the one that uses nuts. With this ingredient, the homemade dessert is very satisfying, tasty and nutritious. To make sure of this, we suggest making it yourself.

So, we need:

• ripe quince - 2 kg;
• medium-sized sand-sugar - 2 kg;
• filtered drinking water - 1 l;
• peeled walnuts - 2 cups.

Preparation of ingredients

Quince jam with nuts is prepared as easily and quickly as the above dessert. To do this, wash the yellow fruit thoroughly in hot water and then dry it with waffle towels. Next, the products must be thinly peeled (you can leave it), cut into 4 parts and remove the seed box. After that, the remaining pulp needs to be chopped into slices.

As for peeled walnuts, they should be sorted out, rinsed well, dried in a pan and crushed into coarse crumbs.

Cook on the stove

To cook such a delicacy at home, chopped quince must be put in a deep saucepan and pour 500 ml of drinking water. As such, the fruit should be placed on the stove and cooked over low heat for about 10 minutes. After the main ingredient has softened slightly, any excess liquid can be drained off.

Also, to make homemade quince jam, you need to make syrup in advance. To do this, dissolve 1 kg of granulated sugar in 500 ml of hot drinking water. The resulting syrup should be poured over all the quince pieces and kept under thick gauze for 3 hours. During this time, the fruit should be completely saturated with sweetness, become soft and crumbly. Finally, add the rest of the sugar to them and mix well.

Features of making quince jam

How to make quince jam correctly? It turns out tasty only if it is cooked for a long time. To do this, the prepared base with syrup must be put on low heat and cook for exactly 5 minutes (after boiling). Next, the dishes with the delicacy should be set aside and wait for it to cool completely. After 2-3 hours of aging, the dessert must be subjected to a short heat treatment again. It is recommended to carry out similar actions about 5-6 times. As a result, you should end up with a very dark and thick jam. At the very end, chopped walnuts should be put in dessert and boiled again.

Having received a delicious and aromatic homemade dessert, you need to pour it into sterilized jars and roll it up right there. You can use this delicacy immediately after preparation or wait for long winter evenings.

Making quince jam with orange

As you can see, there are many ways to prepare such a treat. If you want to make a more aromatic jam, then we recommend adding not a walnut or lemon, but a sweet and fresh orange.

So, we need:

• ripe quince - 2 kg;
• medium-sized sand-sugar - 1.5 kg;
• large sweet orange - 2 pcs.

Preparation of components

To prepare such a delicacy, wash all the fruits well, and then cut them into 4 parts and remove the core. Next, the resulting pulp needs to be chopped into smaller pieces. After that, fine sugar should be added to them and fresh orange juice should be poured. Moreover, it is not recommended to throw away the peel of the citrus fruit itself. It is better to chop it into small pieces.

After completing all the described actions, the quince with orange juice and sugar should be thoroughly mixed, and then covered with thick gauze and left warm for several hours. During this time, the sweetness melts a little, forming a fragrant syrup.

Cooking on the stove

After the base for the jam is ready, it should be put on very low heat. It is recommended to cook the ingredients for half an hour, stirring continuously. After the specified time has elapsed, finely chopped orange peel (with pomace) must be added to the almost ready-made jam. In this composition, the homemade delicacy should be heat treated for another 20-25 minutes. As a result, you should get a very thick, dark and aromatic quince jam.

Roll up dessert

If you prepared such a delicacy not for momentary use, but for the winter, then it is recommended to put it in sterilized jars and immediately roll it up with boiled lids. In this form, hot jam should be left in the room until it cools completely. It can take you about a day. Next, the dessert must be placed in a refrigerator, cellar or underground. It is permissible to store a quince and orange delicacy in this form for up to 5 months.

How and with what to use?

According to the recipes described above, it can be consumed immediately after heat treatment. However, most housewives prefer to stock up on them for the winter. To do this, they place the dessert in sterilized jars, roll them up hermetically and store in a cool place.

With the onset of winter cold, it is recommended to open a jar of jam and regularly consume it along with toast and hot tea. Thanks to the presence of vitamins and minerals in it, you are able to maintain your health and the health of your children at the proper level, even despite inclement weather.

By the way, some housewives sometimes not only use such a delicacy along with tea and toast, but use it as a filling for homemade pies. Believe me, not a single sweet tooth can refuse such baking.

I don't know about you, but I just love the deliciously delicate scent of quince. For some reason, I associate it with a romantic relationship, first love and the belief that everything is just beginning, and the best and most beautiful lies ahead. True, the quince fruit itself is quite insidious. It lures with a breathtaking aroma, but if you taste it fresh, you will not experience anything but disappointment. Hard, sour, astringent in the mouth, practically inedible. But everything changes magically if the fruit is cooked. For example, make jam. Therefore, today I bring to your attention the most delicious recipes for quince jam, which are so loved and appreciated in our family. I am sure they will appreciate yours too. Moreover, its calorie content is not so high - on average, only 273 kcal per 100 g of the finished product. Sometimes you can afford it.

Quince jam: the most delicious recipe

I'll start with a simple recipe, with a minimum of ingredients. If everything is done correctly, the quince will retain its magical aroma and at the same time acquire an amazing taste, become soft and tender.

Ingredients:

• 1.5 kg of fresh quince (hard, with a thin skin);
• 1.2 kg of sugar;
• 750 ml of water;
• 0.25 tsp citric acid (optional, so that the jam is not sugar-coated during storage).

How to cook:

1. We select fruits of a rich yellow color, wipe off the fluff from them, rinse thoroughly. If the fruits are greenish, put them on the windowsill in advance. Let them mature gradually.
2. Peel each fruit and cut out dark dots. However, you do not need to peel the peel, then the jam will turn out to be more aromatic.
3. Then we cut each fruit in half, cut out the core with the seeds. Cut the halves of the fruit into thin slices. After processing, the amount of fruit in our country will noticeably decrease - about 900-1000 g will remain, this will need to be taken into account during further preparation in order to correctly calculate the amount of sugar.
4. Now put the fruit in a bowl, fill it with water. Bring to a boil, then cook over low heat for 10-20 minutes, until the slices become soft and translucent.
5. We take out the quince with a slotted spoon, put it in a colander so that the excess liquid is glass. Can be laid out in one layer on a tray. Let the wedges cool slightly.
6. In the meantime, we will prepare a syrup from the resulting broth, based on: 750 ml of water - 800 g of sugar. If there is less liquid after blanching the fruit slices, add boiled water to the required volume. Add sugar and cook the syrup, stirring occasionally. It will be ready in about 10 minutes.
7. We check the readiness of the syrup as follows: put one drop on a cool saucer and see if it spreads or solidifies. If it does not spread, the syrup is ready.
8. Bring the syrup to a boil, pour the quince slices into it and boil for 5 minutes over medium heat. At the same time, stir constantly and remove the foam. We make sure that the quince does not burn.
9. Then turn off the heat, set the basin aside, covering it with a lid. Let the fruit sit for 4 or 5 hours, soak in the sugar syrup. You can increase the infusion time - the longer the fruits stand in the syrup, the softer they will be. And with less time, the fruits will become dense, elastic, like candied fruits.
10. Then put the jam on the stove again, add 400 g of sugar and cook, stirring occasionally, for 7-8 minutes.
11. Set aside for the same amount of time as the first time. This process can be repeated, but for the third time we will cook the fruit in syrup for 10-12 minutes.
12. 5 minutes before cooking, add a quarter teaspoon of citric acid.
13. In the meantime, we will sterilize the jars and lids. You can simply scald with boiling water. If we are going to eat the jam in the near future, then we wait for it to cool completely, pour it into jars and close it with plastic lids.

If the delicacy is intended for longer storage (for example, for the winter), then pour it into jars while still hot and roll it up with metal lids. We will turn it over, wrap it up, and after it has completely cooled down, we will store it in a cellar or pantry.

If you want to surprise your guests and home with the most delicious recipe for quince jam, diversifying it with other fruits or nuts, then I’m only for it. And here are some more surprisingly easy recipes for you. Take note of them. Perhaps, on their basis, you will come up with something of your own, unique.

Jam "Amber"

Let's try to make a delicate quince jam with sour lemon. Despite the fact that the quince itself is sour, the dessert will turn out to be quite sweet. Lemon will add a refreshing citrus flavor to our treat, and you won't need to add citric acid.

Ingredients:

• 1 kg of quince;
• 1 PC. lemon;
• 300 ml of water;
• 1 kg of sugar;
• 0.5 tsp vanillin.

How to cook:

1. Wash the fruit with hot water and wipe it thoroughly. The peel does not need to be peeled. Cut each fruit in half, cut out the core with the seeds. Cut the halves into thin slices or cubes - whoever likes it.
2. Put the fruits in a bowl, add sugar, and let everything stand for a few hours so that the quince starts up the juice. If there is not enough juice, you can add a little water (about one glass).
3. Then put the basin on the fire and cook, stirring constantly, for 5 minutes. Remove from the stove and leave to cool completely.
4. We will repeat this procedure two more times. But before the third time, add lemon cut into slices or cubes (washed, along with the zest) into the jam. Add vanillin at the very end of cooking.
5. Pour the hot fruit delicacy into sterilized jars, tighten the lids. Turn it over, wrap it up with a blanket, leave it to cool. Store in a cool place.

Such a preparation for the winter can be prepared not only with lemon. Orange lovers will love the following recipe.

Jam "Orange miracle"

A delicious recipe for quince and orange jam perfectly combines the taste and health properties of these fruits. And what a divine scent it has! For winter evenings - a real find, a bright taste of summer.

Ingredients:

• 2 kg of quince;
• 2 kg of sugar;
• 1 PC. a large orange;
• 1 liter of water.

How to cook:

1. Rinse the quince, peel, cut out the core, cut into slices or cubes.
2. Put the peeled peel in a saucepan, add water and boil for 20 minutes. You can also put the core there, having previously removed the grains from it.
3. Then strain the broth through cheesecloth, discard the cleaning. And put slices of quince in a pure broth, cook for 10 minutes.
4. Now let this broth again merge into a separate bowl, add sugar there, bring to a boil. Pour the boiled quince pieces with the resulting syrup, leave everything to infuse for 12 hours.
5. Then we'll put it on the stove. While it is heating, rinse the orange, cut it together with the peel into small cubes and put it on the quince. Boil everything over low heat for about 30-40 minutes, stirring constantly.

Pour the finished jam into jars, roll up, leave to cool upside down, covering with a blanket.

Jam "Nut Delight"

Our family is very fond of different nuts, so I try to add them to different desserts. And the recipe for quince jam with walnuts is no exception.

Ingredients:

• 1 kg of fresh quince;
• 1 kg of sugar;
• 0.5 l of water;
• 200 g of shelled walnuts.

How to cook:

1. Rinse the quince, wipe off the cannon, remove the peel. We do not throw away the cleanings - they will still be useful to us. Cut out the cores, finely chop the fruits or grate them. Pour the chopped fruit with 250 g of water, cook for 10 minutes, stirring occasionally.
2. Then salt the resulting broth, add 0.5 kg of sugar to it and heat, stirring occasionally, until the sugar is completely dissolved. Pour fruit slices with this saturated syrup, leave to soak for about three hours.
3. In the meantime, fill in the purification with 250 g of water, cook for 15 minutes, strain. Add the resulting broth to the quince, add the remaining 0.5 kg of sugar. We put on the stove and cook, stirring constantly, for about five minutes.
4. Then remove from heat and set aside for 5-6 hours. We repeat these steps of heating-cooling two more times. But before the third time, add chopped walnuts to the jam.
5. Pour the fruit-nut mixture while still hot into the jars, roll up the lids. It turns out very tasty.

Delicious video recipe

Jam "Delicacy"

You will get a breathtakingly delicious delicacy if you make quince jam not only with walnuts, but also with lemon. You don't often taste such an exquisite delicacy anywhere else, but now it is quite affordable for you.

Ingredients:

• 1 kg of fresh quince;
• 1 kg of sugar;
• 0.5 l of water;
• 1 cup shelled walnuts
• 1 PC. lemon with peel.

How to cook:

1. We process the fruits, as in the previous recipes: wash, remove the skin, cut out the core. Cut into thin slices, fill with water (half a liter) and cook over low heat for 15 minutes.
2. Then we will salt the water, pour 0.5 kg of sugar into it and cook the syrup. Fill them with quince, leave the fruits for 4-5 hours to soak.
3. Then put it on the stove, add the remaining sugar (0.5 kg), cook for 5-10 minutes.
4. Set aside until it cools completely. Cook again for 10-15 minutes, set aside for 5-6 hours.
5. Before the last meal, add washed and diced lemon, chopped walnuts to the jam.

For a pronounced aroma, you can boil the washed peel in a little water and add to the fruit-nut mixture at the last boil. The third time we cook for about 10 minutes.

Quince jam in a slow cooker

I really like to cook in a multicooker, she often helps me out when I need to cook a lot, but there is not enough space on the stove. The jam in a slow cooker is always excellent.

Ingredients:

• 900-1000 g of quince;
• 800-900 g sugar;
• 100 ml of water.

How to cook:

1. We process the fruits according to the already familiar algorithm: wash, peel, cut in half, remove the seeds with a core. Cut into thin slices.
2. Put it in a stainless steel bowl, add sugar. Cover with a lid, leave to infuse for 2-3 days. Stir every day.
3. Then pour the fruit mass into a multicooker, add water.
4. We will install the "Quenching" program for 40 minutes. Cook with the lid open, stir from time to time. Then we take out the bowl and leave to cool.
5. Now return the bowl of jam to the multicooker and cook with the lid open for another 30 minutes, stirring. Set aside again. You can repeat the boiling one more time, but for 15 minutes. The longer you cook the fruit treat, the thicker it will become.
6. Pour the finished jam into clean sterilized jars, tighten the lids. As you can see, nothing complicated - a very convenient recipe, especially in the country.

Here is a kaleidoscope of the most delicious quince jam recipes. I hope you enjoy them, and you will remember the warm summer more than once over a cup of hot tea with aromatic jam. Enjoy your meal!

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

Quince: the easiest jam recipe

The simplest quince jam is cooked only with the addition of sugar and a decoction, which is obtained when cooking the fruits.

Quince fruits are thoroughly washed, put in a saucepan, poured with water and put on fire. After boiling, the quince is boiled for 20 minutes so that the fruits become soft. Then they are taken out, cooled, peeled and peeled.

The peeled quince is weighed and taken for further preparation exactly the same weight amount of sugar, which is poured with broth. For example, for 700 g of peeled quince, take 700 g of sugar and pour sugar into 1 liter of broth. Sugar is dissolved in broth, peeled fruits are added there 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 is continued to boil for another 30 minutes. Cooked quince is poured with prepared syrup and left to cool completely. Then put the jam on dry sterilized jars.

Quince: recipes for making jam

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

The prepared fruits are put in an enamel pan and lemon juice is squeezed onto them, cutting the lemons into halves. Pour sugar into a saucepan, mix everything well and leave for 2 hours to extract juice. After that, the fruits are mixed well again and put the pan on moderate heat and cook after boiling for 5-10 minutes. The pan is removed from the heat and left until the mass has completely cooled.

Then they put it on the fire again, slowly bring it to a boil, cook for 5-10 minutes and cool it again. The third, last boiling begins at least 6 hours after cooling. The jam is boiled over low heat until the syrup thickens, while hot it is laid out in prepared glass jars and rolled up.

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

The rind and core remaining after cleaning are poured into 1 liter of water and boiled after boiling for 20-30 minutes. After that, the broth is filtered for further use and quince slices are poured over it. The saucepan is placed on moderate heat, and after boiling, the quince is boiled for 10 minutes. Then the quince is removed from the broth, sugar is added to the broth and the syrup is brought to a boil.

The quince is returned to the boiling syrup, the fire is turned off and the mass is left for 12 hours to infuse. After that, an orange is added to the quince infused in the syrup, which is washed and cut into slices. The jam is boiled for 35 minutes, stirring the mass, and poured into prepared jars.

Quince jam in a slow cooker

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

We put the prepared fruit in a saucepan, fill it with sugar and set it aside for 2 days so that the quince starts up the juice. At the same time, shake the saucepan vigorously twice a day so that the sugar is evenly distributed between the quince slices.

Then the mass is laid out in a multicooker bowl, the "Quenching" mode is set and the time is 30 minutes. Do not close the cover. After turning off the mass, it is necessary to cool down and repeat the process again, but set the extinguishing time to 15 minutes. After cooling, the mass is stewed 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 extinguish it for another 15 minutes. Then we pour the jam into the jars.

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

Set the multicooker to the "Extinguishing" mode for 60 minutes. After that, the jam is poured hot into sterilized jars and sealed.

Quince has a sour taste, so few people like it raw. But the blanks from it are aromatic and tasty. Most often, a jam is made from a Japanese apple, which has healing properties.

For cooking, you need to select ripe fruits without traces of rotting and dents. The bones contain harmful substances, so we must remove them.

Jam can be used to make sweet sandwiches, fruit drinks, or add to baked goods.

The dessert is cooked using a simple technology. Therefore, without experience, you will quickly make a treat that will appeal to all family members and guests. I have selected the most delicious recipes for making jam. You can modify the method a little by adding different spices and ingredients.

A method of preparing delicacies with a unique and original aroma. If you have cooked this dessert at least once, then your close people will constantly ask you to cook such a sweetness.

Ingredients:

• 1 kg of quince;
• 1 kg of granulated sugar;
• 1 glass of water;
• 2 tablespoons lemon juice.

Preparation

Let's make the syrup first. To do this, pour sugar into a thick-walled and wide saucepan, fill it with water and add lemon juice. Stir, then put on the burner. Simmer over low heat for several minutes.

We wash the quince and brush off the hairs with a brush. Cut in two and remove the core with seeds. Then we cut the fruits into thin plates, as shown in the photo below.

At the next stage, we send the slices to the syrup, mix thoroughly and cook for an hour on minimum heat.

The result is a sweet treat with transparent slices. It remains only to arrange it in sterile jars and put it in a cool place or refrigerator. Bon Appetit!

How to make quince jam with walnuts at home

The dessert prepared according to the following recipe can be safely put on the table on any occasion. Thanks to the excellent combination of products, the treat turns out to be incredibly tasty, so take this method into your arsenal.

Ingredients:

• 1 kg of quince;
• 100 g of shelled walnuts;
• 600 g sugar;
• 1 lemon;
• 200 ml of water.

From the specified number of products, we get 5 cans with a volume of 200 ml.

Preparation

Be sure to rinse the quince with cold water. Divide the fruit into four slices and cut out the core. Then we cut the fruit into small pieces, as shown in the image below.

Pour water into a saucepan with thick walls, add sugar and stir with a kitchen broom to dissolve all the crystals. Put on the stove and bring to a boil, stirring occasionally.

Now put the quince slices in the syrup, mix gently and bring the jam to a boil. After that, close the pan with a lid and remove from the burner. Cover the container with a towel and leave for 10-12 hours at room temperature.

At the next stage, we repeat the procedure. That is, we bring the jam to a boil and leave it for another 12 hours. After the specified time has elapsed, remove the quince pieces using a slotted spoon. We send the syrup over medium heat and boil until its volume is halved.

Cut the lemon into thin washers and put it in the syrup. Then add quince pieces and walnuts. Mix the ingredients and bring to a boil. Cover the saucepan with a lid and leave for 5 minutes.

We lay out the finished dessert in jars, which must first be sterilized in any usual way. We screw it up with lids or roll it up with a special key.

When the jars are completely cool, then we put them in storage in a cool and dark place.

A simple recipe for quince jam for the winter (lick your fingers)

This jam is one of the most delicious. At the same time, cooking it is completely simple. The main thing is to prepare high-quality fruits and set aside some time for harvesting for the winter.

Ingredients:

• 3 kg of quince;
• 3 kg of sugar.

Preparation

Wash the quince, clean the fluff with the back of the sponge. Cut into several pieces to remove the core with seeds and cut into pieces of any shape. If you come across wormy fruits, then it's okay, we just cut off problem areas.

We shift the quince into a basin, fill it with granulated sugar and leave it for 12-15 hours so that the fruit will let the juice out.

We put the bowl on the stove and bring the jam to a boil. Cook over low heat for about 80 minutes, stirring occasionally.

We fill sterile jars with ready-made dessert and tighten the lids with a special key.

Turn the workpiece upside down and leave it to cool completely. Then we put the jars in the cellar, pantry or refrigerator. Bon Appetit!

Amber quince jam with wedges

This is a classic recipe for a delicacy with transparent fruit pieces. The sweetness has not only a pleasant aroma, but is also quite appetizing.

Ingredients:

• 1 kg of quince;
• 1 lemon;
• 700 g granulated sugar;
• 1 liter of water.

Preparation

Cut the fruits of the quince and remove the core.

Be sure to extract the seeds, as they contain toxic substances.

Then we cut into small slices and send them to a saucepan of a suitable size.

Fill the quince with water, then put it on the burner and bring to a boil. Cook for about ten minutes.

After that, remove the slices with a slotted spoon, and add granulated sugar to the water. Boil until the sugar crystals dissolve. Put quince in the finished syrup.

Meanwhile, cut the lemon in half and squeeze out the juice. After 15 minutes, pour lemon juice into the jam and cook for another 10 minutes. Remove the pan from the heat and place the dessert in sterilized jars.

Cool the jars at room temperature, and then put them in a cool place for storage. The delicacy tastes like marmalade.

Quince jam with apples

If you want to give the jam an original taste, you can add other fruits, such as apples, to it. Thanks to the step-by-step recipe, you can easily master the preparation.

Ingredients:

• 2 kg of quince;
• 1 kg of apples;
• 3 kg of granulated sugar.

Preparation

We wash the fruits thoroughly. It is not necessary to remove the peel. Cut the fruits into small cubes so that they cook faster.

Dissolve sugar in 500 ml of water. Stir it, put it on the stove and bring it to a boil.

Pour pieces of fruit into hot syrup and cook for 40-50 minutes. If you want a thicker treat, then increase the time to 60-80 minutes. Stir the jam periodically. If it burns, then you just have to throw it away, since the dessert will not taste good.

We lay out the finished dessert in sterilized glass jars.

When the jars are cool, we put the delicacy in the refrigerator or in a cool place: on the balcony, in the closet or cellar. Bon Appetit!

The most delicious recipe for quince jam with lemon

Quince sweetness has not only a unique aroma, but also useful properties that are preserved even as a result of heat treatment. Lemon gives the jam a pleasant color and piquant taste.

Ingredients:

• 1 kg of quince;
• 1 kg of sugar;
• ½ lemon.

Preparation

The fruits are very dense and hard, so we boil them first. As a whole, we send it to a saucepan, fill it with water and put it on fire. After boiling, it is enough to boil for three minutes.

We remove the quince from the pan, but do not drain the water, it will still be useful to us. Cut the cooled fruits into several slices, cut out the core with the seeds and put it in a plate.

Cut the slices into small pieces. And we throw the core into the water where the quince was boiled, and boil for about 15 minutes. During this time, the seeds will give off all their aroma.

Fill the quince cubes with sugar, and then pour the strained broth. We put on the stove and after boiling, cook for 20 minutes over low heat. Remove the foam from time to time.

After this time, add lemon to the jam and boil for another 20-30 minutes. Then put it in a jar, cork and remove to cool.

Dessert is ready. It has a beneficial effect on the respiratory system and strengthens the immune system.

How to cook quince jam in a slow cooker

Thanks to modern developments, cooking processes are greatly simplified. Using kitchen technology, you can quickly and effortlessly make quince jam. For step-by-step instructions, see the following video:

This recipe can be adapted to suit different brands of multicooker. Any housewife can cook this dessert, even without any culinary experience. Bon Appetit!

Quince and pumpkin jam without water

Jam made from such healthy products improves health. This sweetness will be a great addition to the festive table. If everything is done correctly, the aroma and taste of the delicacy will not leave anyone indifferent.

Ingredients:

• 500 g of quince;
• 1 kg pumpkin;
• ½ lemon;
• 1 orange;
• 500 g granulated sugar.

Preparation

Remove the core from the quince, remove the seeds from the pumpkin and peel. Then we cut the fruits into pieces of any shape and send them to a saucepan with thick sides and bottom.

Pour granulated sugar into a container with slices and mix thoroughly so that the crystals dissolve.

Sugar can be replaced with fructose (300 g).

Then pour in orange and lemon juice. Leave for 2-3 hours, then put on the stove and bring to a boil. Cook for 10 minutes.

Remove the pot from the burner and leave it again for several hours. We perform such actions 2-3 more times. And then we distribute the jam among sterilized jars.

If you wish, you can grind the wedges with an immersion blender before placing them in the jars. Bon Appetit! You can also cook.

Raw quince jam through a meat grinder

In the next recipe, we will not subject the products to heat treatment, that is, they do not need to be boiled. To do this, you only need a few minutes of free time. Thanks to this method, quince retains all the vitamins and beneficial properties.

Ingredients:

• 1 kg of peeled quince;
• 1 kg of granulated sugar.

Preparation

The hairs on the surface of the fruit are removed with a toothbrush or the back of a sponge. Then we cut the quince, and be sure to extract the seeds.

At the next stage, we scroll the slices in a meat grinder with a fine die.

Fill the fruit mass with granulated sugar and stir thoroughly.

Leave the jam for 8-12 hours. Then mix again and roll into jars. We store jam in the refrigerator.

Quince and pear dessert

Various fruits ripen in autumn. Therefore, you can diversify the jam recipe. We will use not only a Japanese apple, but also ripe pears. Thanks to this combination, the original taste of the dessert is obtained. How to make such a delicacy, see the following video:

Add cinnamon or other spices to the jam, if desired. Any recipe listed in this article helps make the most delicious jam. In winter, it replenishes vitamin deficiencies and protects against viral diseases. Therefore, prepare several jars.