Quince jam is the most delicious recipe for the winter. A simple recipe for quince jam Unusual quince jam

It is much more pleasant to spread quince jam on bread, not store-bought, but home-brewed quince jam. Quince is a close relative of the pear and apple, but its fruits are practically not eaten raw. Doctors recommend eating them boiled or baked.

Aromatic jam made from quince is tasty and extremely healthy. Medicine recommends using it for stomach diseases.

Classic way with orange

Fresh quince is sour, and in some cases it even irritates the throat. However, if baked or boiled, it becomes a delicious delicacy.

Ingredients

Servings: 30

quince 3 kg
orange 1 PC
sugar 2.5 kg
water 1.5 l

Per serving

Calories: 273 kcal

Proteins: 0.4 g

Fats: 0.2 g

Carbohydrates: 70.6 g

1 hour. 20 minutes. Video recipe Print

I peel the quince, remove the core, and cut it into cubes. I don’t throw away the peels and cores, they will come in handy.

I fill the skin and cores with water, bring to a boil, and boil for about a third of an hour. I filter the finished syrup and add it to the pan with the chopped fruits.

Mix everything well and boil for 10 minutes. Afterwards I drain the syrup.

Add sugar to the syrup and bring to a boil. I pour in the fruit and let it sit for 12 hours.

I cut the unpeeled orange into cubes and add it to the quince. Cook, stirring occasionally, until the syrup turns amber in color. Approximate time – 40 minutes.

I roll the finished jam into jars, turn it upside down, cover it with a blanket and leave it until the morning. I store it in a cool place. Make jam and please your family in the cold winter or guests during the winter.

Recipe for the winter

Ingredients:

quince – 1.5 kg.
water – 750 ml.
granulated sugar – 800 g.

How to cook:

I thoroughly wash the fruit and cut it into 4 parts. I remove the skin, remove the seed chamber, and cut it into small slices. After processing, approximately 900 grams of pulp is obtained.
Fill the slices with clean water, bring to a boil, and boil for 20 minutes until softened.
I put it in a colander and let it cool.
I use the broth to make syrup. For 3 glasses of liquid I take 800 grams of sugar. If there is less broth, add water.
Cook over low heat until the sugar dissolves. This takes approximately 10 minutes.
I add quince to the boiling syrup, let it boil, and cook for 5 minutes. After the time has passed, I remove the pan from the stove.
I leave the fruits in the syrup for about 4 hours. During this time they will be thoroughly soaked. Next, I cook for about 5 more minutes and leave again for 4 hours.
When I boil it a second time, I add about 400 grams of sugar. Cook over low heat until done. This takes about half an hour.

What to do with ready-made jam? If I'm going to use it in the near future, I let it cool, pour it into a jar, seal it with a lid and put it in the refrigerator. If I make it for the winter, I pour it hot into a jar, close it using a seaming machine, put it upside down, cover it with a blanket and leave it for three days.

Video recipe

Preparing delicious jam

There are many ways to make jam. My grandmother told me this delicious recipe. Now I will tell you a secret.

Ingredients:

fresh quince – 1 kg.
lemon – 1 pc.
water – 2 glasses.
walnuts – 1 cup.
lemon – 1 pc.

Preparation:

I thoroughly wash the fruits, peel them and remove the core.
I cut into small slices and blanch for a quarter of an hour.
From water and half the sugar provided for in the recipe, I prepare syrup and pour over the fruits. I leave it for 4 hours to soak in the syrup.
I put it on fire and add the remaining sugar. I cook in several batches for about 15 minutes.
I fill the peel with water and boil it. I filter the finished broth and add it to the jam before the last cooking.
I add lemon slices and nut kernels at the end of cooking.

The taste of the jam is simply amazing, and the aroma is impossible to describe. Believe me, it will not leave you indifferent, and it’s also great for pies, cakes, etc.

Simple recipe with cinnamon

This simple cinnamon jam recipe is the perfect sweet dish. The aroma is delicate, and a small spoon of the viscous mixture will give divine pleasure.

Ingredients:

large quince – 1 pc.
lemon juice – 15 ml.
sugar – 100 g.
ground cinnamon – 0.25 tsp.
pure water.

Preparation:

I wash the large fruit with cold water, dry it with a paper towel, and cut it into 4 parts with a knife. Remove the core and cut into small slices.
I move the slices into a small saucepan and fill them with water. It should cover the pieces and be a few centimeters higher.
I put it on the stove and turn on medium heat. As soon as the liquid boils, I lower the temperature a little.
Cook until softened for about 20 minutes, stirring the contents occasionally with a wooden spatula.
Then add sugar, lemon juice and ground cinnamon, reduce heat to low, and cook for 25 minutes.
At the end, the quince becomes soft, remove the pan from the heat.

I serve chilled. A quarter of an hour before serving, I take it out of the refrigerator and move it from the jar into dessert vases. The treat goes well with fresh tea or.

Benefits of quince

The fruits contain a lot of pectins, they help strengthen the liver and stomach, reduce cholesterol levels, and improve digestion.

If you have never made quince jam, I recommend trying it. I can say with confidence that the members of your friendly family will definitely enjoy the treat. Don't be afraid to cook and please your loved ones. Good luck in the kitchen. See you again!

Fresh quince is hard and sour, and many people do not like it. But after cooking, it acquires an amazing aroma, softness and sweetness. In addition, this fruit is extremely important for the human body. The beneficial substances stored in its composition improve digestion and metabolism. Every housewife has the most delicious recipe for quince jam in her arsenal.

Quince jam: all the cooking secrets

The beautiful transparent color of the syrup and the softness of the fruit - this is what you should get as a result of boiling quince. For everything to work out correctly, you should follow a few simple rules.

Technologies for preparing delicious delicacies:

Only ripe and juicy fruits should be used. They will yield more juice for the syrup. If the quince is dry, then add a little more water.
The middle is cleaned, and the pulp along with the peel is cut into slices or cubes. The crust of each fruit contains essential oils, which will add flavor to the jam.
The fruit is covered with fluff, which must be cleaned before cooking with a clean sponge.
Adding cinnamon or vanilla to the recipe will improve the taste.
Quince fruits are very hard and it will be difficult to cut them, so you must first pour boiling water over them.
If the ingredients contain additional fruits, the cooking process must begin with the main product so that it has time to become soft.
To prepare quince jam, use a container with thick walls. The fruit should always be stirred during cooking, otherwise it may burn and then you will not get a transparent and beautiful syrup color.

Important! If the sweet is being prepared for winter preservation, then it should be taken into account that 1 kg of peeled slices will yield approximately 1 half-liter jar of jam.

The most delicious quince jam recipe

The most delicious jam is considered to be one that combines lemon and quince. As a result, the delicacy is sweet and sour with a subtle citrus aroma. This cooking method will pleasantly surprise you with its consistency, taste and rich color.

Ingredients:

quince (medium size) – 5 pcs.;
lemon – 1 pc.;
water – 1 tbsp.;
sugar – 1.2 kg.

Wash the main ingredient and remove the core. Cut into large slices – 1 cm wide.
Fill with water and put on fire. Once it boils, add half the sugar and stir well. Cook for 20 minutes.
Chop the lemon into cubes and add to the hot fruit mixture. Add the remaining sugar and bring to a boil again. Leave to simmer for 30 minutes.
Towards the end of cooking, the syrup will begin to thicken, and the quince slices will become transparent.

Attention! Instead of lemon, you can add freshly squeezed citrus juice.

Everyone will love this recipe for the most delicious quince jam. The delicacy turns out sweet and sour. It can be served with tea or used to prepare various desserts.

Video with the most delicious quince jam recipe:

Simple recipe with syrup

To prepare a delicious treat from the fragrant yellow fruit according to this recipe, you need to purchase only a few ingredients and set aside a little time. Only ripe fruits can be used for jam. Overripe and green ones are not suitable.

Ingredients:

quince – 2 kg;
boiling water – 200 ml;
sugar – 2.5 kg.

Wash and peel the fruits under running water. Do not throw away the peel.
Divide into four parts and core (do not throw away).
Cut into thin (1–2 mm) slices.
Pour boiling water over the peelings and pits, put on fire and cook for half an hour. The result will be a base for the syrup.
After the allotted time, strain and add half the sugar to the broth.
Pour hot aromatic syrup over quince slices and cook for 15 minutes. Then let it cool and put it back on low heat for a quarter of an hour.
Pour in the remaining sugar and simmer over low heat for another 15–20 minutes.

The recipe for delicious quince jam is simple and easy to prepare. The sweetness can be served immediately after cooling, or it can be rolled into jars while still hot.

Delicious quince jam with nuts

An original recipe that walnut lovers will love. The sweetness is thick, with a rich amber color and a pleasant aroma.

walnut kernels – 2 cups;
quince – 2 kg;
water – 300–400 ml;
vanilla – 10 g;
sugar – 2 kg.

Step-by-step preparation of jam:

Peel and core the fruit. Cut into slices and place in a thick-walled pan.
Pour water over the peelings and cut out cores and cook for 30 minutes. Strain. The result will be a rich syrup for jam.
Pour over the chopped fruits, put on fire and simmer for 10 minutes. Drain the liquid, add sugar and bring to a full boil. Add to the fruit mixture and let stand for 6–8 hours.
After the time has passed, place the pan on the stove, add chopped nuts and vanilla and cook for 45 minutes. Stir occasionally.

Delicious jam according to this recipe is ready. You can roll it into sterilized jars or let it cool and start tasting.

Mix of quince with pumpkin and apples

Quince is called the “golden apple” because these fruits are very similar in appearance and color. Their combination in jam will come in handy. But a sweet vegetable – pumpkin – will add a special piquancy.

Ingredients for this recipe:

quince – 2.5 kg;
apples (winter varieties) – 400 g;
pumpkin – 400 g;
sugar (brown) – 2 kg;
water – 400 ml.

Step-by-step preparation of delicious jam:

The first step is to prepare the vegetables and fruits. To do this, peel them and remove the seeds. If desired, you do not have to peel the apples and quinces.
Grind into slices or small cubes (optional). The consistency will vary. In the second case, it will be an almost homogeneous mass.
Place the quince in a container, add water and boil for 20 minutes. Add apples, pumpkin and sugar. Cook for 5-6 minutes in 3 portions with 5 hours cooling breaks.

This is the only way to prepare tasty and aromatic quince jam. The fruit slices will become translucent and the syrup will be deep red. In addition, with this technology, all useful substances and vitamins will be preserved in the jam.

Original recipe for quince and orange jam

Adding a citrus fruit will complement the jam with a pleasant aroma and amber color.

Ingredients:

quince slices – 2 kg;
medium orange - 1 pc.;
sugar – 2 kg;
water – 400 ml.

Step-by-step preparation of delicious jam:

Boil the main ingredient for 20 minutes. Drain the syrup, add half the sugar and bring to a boil.
Pour the resulting syrup over the boiled quince. Leave for 6–8 hours.
After the time has passed, combine the fruit mixture with the diced orange.
Place on the stove and cook for about 30-35 minutes.

The jam for this recipe is ready. Can be served after cooling completely. At low temperatures (in the refrigerator), the sweetness will thicken well and can be easily spread on cookies or bread.

A simple recipe for a slow cooker

You can use your favorite recipe for making quince jam if you have a multicooker in your arsenal. The sweet preparation will turn out no less tasty and aromatic. Ingredients:

quince fruits – 2.5 kg;
water (hot) – 200 ml;
sugar – 2 kg;
citric acid - a pinch.

Step-by-step preparation of jam:

Wash the fruits, remove any residue with a sponge and cut into small cubes.
Place in a multicooker bowl, add water and add sugar. Add citric acid.
Close the lid and turn on the “Extinguishing” mode for 60 minutes. To prevent the jam from burning, it is still recommended to open the multicooker once every 15 minutes and stir with a silicone spoon.
At the end of cooking, the device will signal with a signal that the delicacy is ready. Such a sweet and tasty preparation can be immediately put into small sterilized jars and closed for the winter, or you can let it cool and serve for tea.

How long can you store

Important! If we talk about winter preservation, then in this case quince jam can last in the basement for more than 2-3 years.

Conclusion

The most delicious recipe for quince jam is chosen individually. Some will like the fruit and vegetable mix, while others will be pleased with the combination with walnuts.

There are no similar entries.

Quince is not the most common product, but everyone should try it. It is not always tasty in its raw form, so it is worth making various quince jams.

It has an extraordinary aroma, retains all the vitamins and nutrients that are very abundant in fresh fruits.

If you don’t have time to fuss with preparation for a long time, but the fruits have already been collected, you need to select a recipe without long heat treatment. This particular recipe will help you prepare a tasty, aromatic treat in a fairly short time; it takes 30 minutes to cook, leave overnight, and cook again in the morning.

Required ingredients:

Ripe quince – 1 kg;
Sugar – about 1000-1200 g;
Water – 1 glass.

Wash the quince thoroughly;
Cut the fruits into pieces, remove the internal partitions and seeds;
Place the fruits in a saucepan, add water and turn on the heat;
You need to cook the quince for about 20 minutes, but you should keep an eye on the fruits; only when the fruits become soft can the mixture be considered ready;
Now you need to add sugar, but you need to add it gradually, if you add all the sugar at once, it will take a long time to dissolve and may not completely dissolve, so add sugar in small portions, wait until it boils and cook for about 5 minutes;
The mixture needs to be removed from the stove and left, this will take 6-7 hours, it is quite possible to leave it overnight and finish cooking in the morning;
After 6-7 hours, put the jam on the fire and boil thoroughly again;

When the mixture is ready, it is poured into jars. The jars are sterilized and prepared in advance; all that remains is to roll up the lids on the jars.

Quince jam with candied fruits

If a dish with just quince is not quite to your taste, then you can try to complement the taste of this fruit, for example, with 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 using traditional methods.

Required ingredients:

Quince - 600 gr.;
Apples – 200 gr.;
Pumpkin – 200 gr.;
Red currants – 500 gr. or red currant juice - 3 cups;
Sugar – 1.5 kg.

Step-by-step cooking instructions:

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;
Now you need to prepare the apples, wash them, cut them in 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 fruits that are not yet fully ripe, otherwise the pulp will boil and the candied fruits simply won’t turn out;
Also wash the pumpkin, remove the seeds, but you need to cut off the peel from the pumpkin; it is too hard, cut it in the same way as the quince;
If you don't have redcurrant juice, but 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 it in the center of the berry and twist the ends so that the berries are in a kind of bag, the ends of the gauze are twisted tightly and the juice is squeezed out. You can do it differently and grind the berries through a sieve; in general, you need to squeeze the juice out of the berries in any way;
Now mix the resulting juice with sugar, put it on the stove, wait until the sugar dissolves and bring the mixture to a boil, reduce the heat and cook for some more time. The syrup is ready the moment it noticeably brightens;
Pour the prepared fruit into the prepared syrup. You don’t need to cook them for a long time, just stir and then remove from the heat;
Leave the fruits to steep in the syrup for 6 hours;
Then put the mixture on the stove, cook for approximately 5-7 minutes;
Boil a little, leave the mixture to infuse, now for 12 hours;
After 12 hours, put it back on the fire, again bring to a boil, remove from the heat and leave to brew for another 12 hours;
The mass should be brought to a boil and infused four times for 12 hours;
After this, the hot jam is poured into jars and covered with lids.

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

Amber quince jam

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

Required ingredients:

Quince fruits – 1 kg;
Granulated sugar - about 1 kg;
Water – 3 glasses;
Juice of one lemon;
A little vanilla.

Step-by-step cooking instructions:

Peel the fruits, cut in half, remove seeds, cut into slices;
Mix water with granulated sugar and cook the syrup; to do this, just bring the mixture to a boil and make sure that the sugar has dissolved;
Place the pulp into the syrup, bring to a boil again, remove from heat, and leave to cool for several hours;
Bring the mixture to a boil three times and leave to infuse and release the juice for several hours;
After this, the pulp must be cooked until tender, that is, until the fruit pulp is completely softened;
Approximately 5-10 minutes before the jam is ready, add a little vanillin and juice squeezed from one lemon;
All that remains is to put the treats into jars and close the lids.

Recipe for pureed quince jam

In some cases, jam should be similar to puree, for example, for layering desserts, for adding to cakes, this recipe will help you prepare a soft puree, and you can choose the degree of crushing of the fruit yourself, you can leave the pulp in small pieces, or you can completely crush it. The 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:

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

Quince jam with nuts

Quince jam has an exotic taste, and if you highlight this exoticness with nuts, you will get a simply amazing treat. Making such 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 cup.

Step-by-step cooking instructions:

Wash the prepared fruits, cut into quarters, and remove the core. The quince needs to be chopped, this can be done in several different ways: pass through a meat grinder, grind on a grater, grind in a blender;
Now you need to prepare the syrup, for this we mix sugar and water, you can also add quince peelings, and boil the syrup a little. Or you can do it differently: cover the pulp with sugar and leave for a while to release the juice. In this case, sugar will help the juice to release from the pulp itself, and no water will be added;
Now the pulp needs to be mixed with syrup, put on fire and cooked until the fruit is soft, this will take about 10 minutes;
Now is the time to prepare the nuts: you can fry them in a dry frying pan or dry them in the oven, then cool and chop them. You can grind it in different ways, you can grind it into flour, or you can leave small pieces, it’s a matter of taste;
Once the pulp mixture and syrup are mixed together, it's time to add the cooked nuts, they need to be boiled in the jam for about 10 minutes;
Sterilize the jars, prepare the lids and pour the hot mixture into them. You can seal this jam with any kind of lid.

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:

First you need to properly prepare the fruits. They need to be peeled and cored. 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 contain hard fruits;
Now the pieces need to be boiled in boiling water, this will take about 10 minutes;
Do not throw away the water in which the pulp was boiled; it will be useful for syrup. It is to this water that you need to add honey and cinnamon. Place on the stove and stir until the honey is completely dissolved; stir constantly;
When the honey has dissolved, add the boiled slices into the syrup and boil a little more until the syrup thickens;
When the syrup has thickened, it is poured into jars and covered with lids. It is important to store this jam in the refrigerator.

There are many recipes for quince jam, you can make each one, but from a fruit like quince, in any case, you will get an amazing jam. The quince treat is delicious in itself, but if you complement it with other ingredients, the taste of this amazing fruit is emphasized and complemented by unusual notes.

We have also prepared for you other interesting recipes for delicious winter preparations, such as, for example, fruit juices.

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

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

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

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

Recipe for quince jam in slices

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

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

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

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

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

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

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

Next, put the boiled quince into the prepared syrup, mix carefully so as not to break the slices, after which we bring our aromatic jam to a boil, and then reduce the heat on the gas stove and cook the delicacy for forty minutes, be sure to stir with a wooden spatula with a long handle to prevent burning of quince jam.

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

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

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

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

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

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

Conclusion

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

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

Technology for preparing quince jam

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

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

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

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

Classic quince jam recipe

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

Cooking method (first option):

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

Recipe for the occasion::

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

Cooking method (second option):

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

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

Quince jam in the microwave

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

Cooking method:

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

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

Quince jam with lemon and nuts

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

Cooking method:

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

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

Quince jam with cinnamon

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

Cooking method:

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

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

Quince and apple jam

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

Cooking method:

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

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

Quince and pumpkin jam

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

Cooking method:

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

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

Quince jam with orange

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

Cooking method:

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

Thanks to orange, quince jam acquires a pleasant sunny hue and a delightful aroma with fresh notes of citrus. In winter, especially on New Year’s Eve, opening a jar of this jam will be very pleasant.

Ginger quince jam (anti-cold)

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

Cooking method:

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

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

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

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