How to make quince jam: 7 delicious recipes

Quince is considered to be an Asian congener of pears and apples, but the fruit is not particularly useful if it is consumed raw. For this reason, many housewives prefer to cook jam or jam on the basis of peeled fruits. Only sugar syrup, water, and the fruit itself are required to make a delicacy. As a result of heat treatment, the pieces become soft and pliable. The finished product is often used as an independent snack and is added to desserts. From the positive characteristics of quince, we can highlight the improvement of the immune system, the fight against anemia of the extremities, and the antipyretic properties.

Features cooking quince jam

1. For the preparation of delicacies exclusively mature fruits are used. It is important to remember that fruits should not be overripe. Suitable quince has a rich yellow color and pronounced aroma. If you have picked slightly green fruits, leave them under the sun for 1-2 days to ripen.
2. In the process of heat treatment, quince retains its shape well. For this reason it is necessary to cut the fruit into beautiful “orange” slices or cubes. Before sending the fruit into the pan, remove the core and the stem. The peel is removed at will, but it makes the delicacy fragrant.
3. Like any other jam, quince composition is prepared in several stages. To begin with, the fruit is boiled in ordinary water, then a syrup is prepared on the basis of this liquid. Then the fruit is sent back to the sweet filling and reach readiness. The classic version is considered the longest, but it is the base one.
4. Before you start cooking quince, pick up a thick-bottomed pot (a cauldron will do). Such a move will prevent the burning of fruit and sugar. If the sand burns, it will spoil the taste and aroma of the finished dish.
5. To prevent the jam from being candied during long-term storage, pour citric acid at the end of cooking the treat. Do not overdo it with the quantity, as the delicacy and without this component is quite sour.

Quince preserves: classics of the genre

• drinking water - 720-740 ml.
• granulated sugar - 760 gr.
• ripe quince - 1.4 kg.

1. Rinse the fruit with water, rub it with a foam sponge. Chop into equal sections, cut the core, if desired, remove the peel. Crush quince with slices or straws of the same size. After preparation you will get about 850 grams. fruits.
2. Send the fruit to the pot, cover with filtered water and place on the stove. Boil for a third of an hour at medium power, the fruit should partially soften. Remove the quince, leave it on a sieve or colander for draining excess fluid.
3. Leave the water in which the cooking took place, for the syrup. Add sugar, set the burner to the minimum, wait for the grains to dissolve. As a rule, the process of cooking sugar takes 8-10 minutes. Do not forget to stir the syrup.
4. After the allotted period of time, put the cooled quince slices into the pan, increase the plate's power to the middle, wait until the first bubbles appear.As soon as this happens, note the time, you need to stew the fruit for 7 minutes.
5. Next, turn off the heat, cover the dishes with a lid, leave warm for 5 hours. During this period, the quince will be filled with sugar, will be moderately sweet. Now again jam the jam for 7 minutes, if desired, add another 100 grams. sugar, turn off the stove, again wait 4-5 hours.
6. At the end of the preparation, send the saucepan with the delicacy to a slow fire, stew for half an hour, stirring constantly. Sterilize containers and covers, pour the finished product in cans, cork. After cooling, transfer to cold.

Quince jam in the microwave

• purified water - 25-30 ml.
• Quince - 2 kg.
• granulated sugar - 1.2 kg.
• citric acid - 3 gr.

1. Pick up the tank for cooking in the microwave. Suitable glass containers for baking dishes in the oven. Wash the quince, peel it, cut into cubes or "orange" slices.
2. Fold the fruit in a bowl so that 1/3 of the total volume remains free. In case you cannot find a larger dish, reduce the ingredients by 2 times and take a smaller container.
3. Set the maximum power in the microwave, turn on the timer for a quarter of an hour.Send the form with the fruit inside, bake the allotted time.
4. After the expiration date, remove the dishes, sprinkle the contents with granulated sugar, then send to languish again. Leave the same power and time. While the mixture is boiling, dilute citric acid with water, leave for 5 minutes until the grains dissolve, pour in to the total mass.
5. Take care of the sterilization of the lids and twist cans, dry the container. Pour the finished delicacy, cork. Turn the twist, let cool, send to cold storage.

Quince jam with ginger

• lemon juice - 7-8 ml.
• quince - 550 gr.
• lemon peel - 10 g.
• granulated sugar - 520 gr.
• ginger root (fresh) - 7 gr.
• clear water (drinking) - 230 ml.

1. Grate the lemon zest. Wash ginger root, chop it very finely. Rinse the quince, remove the peel (you can not do this if the surface is not damaged). Remove from the fruit of the stem and the core.
2. Cut the quince into slices or cubes, send it to a saucepan with a thick bottom and walls. Pour water into the tank, boil it on a low-power quarter-hour. Next, add sugar, add grated lemon peel and ginger root.
3. Stir the product until smooth, boil for 25-30 minutes, do not allow the mixture to stick to the sides of the cookware. During this time, boil and dry the twist packaging (sterilization process).
4. At the end of cooking jam, pour in lemon juice, wait for 3-5 minutes, turn off the burner. Pour delicacy on the warm banks, cork, turn upside down. Wrap a thick rug or sweatshirt, let cool for 12 hours.

Quince jam with orange

• water - 1.2 l.
• orange - 2 pcs.
• Quince - 2.4 kg.
• sugar - 1.8 kg.

1. Wash the fruit under the tap, rub with a foam sponge, clean the quince from seeds, peduncles, peel. Crush fruit cubes, straws or slices, send to the cauldron.
2. Pour in filtered water, pour in sugar, send to medium heat, wait until bubbles appear. After that, tantalize the contents of a quarter hour.
3. Next, turn off the burner, cover the dishes with a lid, leave to infuse for 7 hours. Proceed to preparing the orange: wash it, chop into cubes, without removing the zest.
4. Crush citrus in a blender, meat grinder or combine, add to quince. Put the container of jam on the stove, cook for 45 minutes. Take care of the sterilization of containers and covers.
5. When the delicacy is ready, pour it into clean containers, roll it up. Flip down the neck, wash with a winter blanket. Leave overnight, in the morning, transfer the jam to the cellar.

Quince jam with walnuts

• lemon - 1 pc.
• granulated sugar - 825 gr.
• filtered water - 530 ml.
• quince - 1.1 kg.
• vanilla sugar - 2 gr.
• walnut - 215 gr.

1. Wash the quince and prepare it (cleaning, drying, cutting). Chopped fruits pour 250 ml. water, spend blanching for a quarter of an hour. Do not throw away the peel, it will be needed.
2. In a separate saucepan, mix 200 ml. water and 500 grams. sugar sand. Send the container to the cooker to make the syrup, wait for the crystals to dissolve.
3. Pour in the hot syrup to the quince, mix and leave for 5 hours. To prevent insects from getting inside, cover the treat with a lid or gauze cloth.
4. After the allotted time, pour in the remnants of sugar, put the pan with the contents on the stove. Tomite at an average of 15-20 minutes.
5. The peel, which remained from peeling fruit, is poured 150 ml. water and boiled for half an hour. Next, the solution is filtered and poured into the main composition. At the same time, vanilla sugar is poured.
6. Chop the lemon into slices without removing the zest.Remove the bones, and add the flesh with the skin to the jam. Crush the walnut in a coffee grinder (fry it in a frying pan so that the delicacy does not moldy).
7. Now again put the jam on the fire, boil for 7 minutes. Disinfect containers in advance into which the mixture will be twisted. Pour hot jam over them, cork, flip.

Quince jam with apples

• Apple - 550 gr.
• granulated sugar - 1.1 kg.
• Quince - 1.3 kg.
• citric acid - ¼ tsp

1. Rinse the fruit, remove the core, remove the peel, exclude the stalk. Chop into pieces, send into a saucepan, sprinkle with sugar. Cover with a lid or gauze, wait 9 hours.
2. Next, send the dishes to the stove, boil for 5-7 minutes, do not forget to interfere with the contents. Turn off the burner, cool the mixture and repeat the boiling procedure again. After the second cooling down, pour in citric acid, bring the mass back to the appearance of the first bubbles and languish for 5 minutes.
3. Wash and disinfect jars, dry them. Pour the jam in containers, cork, wrap a blanket. Cool the mixture upside down for 11-12 hours.

Quince jam with almonds

• sugar - 850 gr.
• Quince - 0.9—1 kg.
• filtered water - 1 l.
• Almond - 130 gr.

1. Prepare almonds in advance. Fry the nuts in a hot, hot frying pan, crush them into pieces or leave them in a solid form. Rinse, clean the quince, chop into slices.
2. Pour running water into a thick-bottomed pot, bring the liquid to a boil, send in quince slices. Boil the mixture for 7 minutes, then leave the fruit in a colander or strainer.
3. Start cooking syrup from filtered water and sugar. After cooking, cool it, pour a mixture of quince. Soak fruits in sugar for 4-5 hours, during this period they will be filled and become sour-sweet.
4. When the jam infused, repeat the manipulation. Re-send it to the stove, simmer for 7 minutes, cool to room temperature. Then the procedure is repeated again, at this stage of cooking lemon is added. It must first be washed and chopped into cubes, removing seeds.
5. Take care of the sterilization of containers and lids, dry the container, pour on it the finished composition. Roll upside down, cool at natural (room) temperature. Take it in the cold, proceed to tasting after 5 days.

Consider the recipes for making quince jam with the addition of walnuts or roasted almonds. Boil delicacy with apple, orange, lemon, ginger. Try to make a quince jam in the microwave, do not violate the step by step instructions. Add granulated sugar according to personal taste preferences.

Video: vitamin quince jam