The most delicious recipes for making quince jam. Quince jam - recipes for an amazing autumn treat

Cherry tomatoes differ from their large counterparts not only in the small size of the berries. Many varieties of cherry are characterized by a unique sweet taste, which is very different from the classic tomato. Anyone who has never tasted such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual exotic fruits. In this article, I will talk about five different cherry tomatoes that have the sweetest fruits of unusual colors.

Salad with spicy chicken, mushrooms, cheese and grapes - fragrant and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods, combined with spicy fried chicken and mushrooms, you get a very nutritious snack that is refreshed by sweet and sour grapes. The chicken fillet in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with a spark, use hot chili.

The question of how to grow healthy seedlings is a concern for all summer residents in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or a private house, this is not so easy to do. Of course, every experienced gardener has his own proven way of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.

The task of indoor plants in the house is to decorate the house with its appearance, to create a special atmosphere of comfort. For this we are ready to take care of them regularly. Care is not only watering on time, although this is also important. It is necessary to create other conditions: suitable lighting, humidity and air temperature, make the correct and timely transplant. For experienced flower growers, there is nothing supernatural in this. But beginners often face certain difficulties.

Delicate chicken breast cutlets with champignons are easy to prepare according to this recipe with step by step photos. There is an opinion that it is difficult to cook juicy and tender cutlets from chicken breast, this is not so! Chicken meat contains practically no fat, which is why it is dry. But, if you add cream, white bread and mushrooms with onions to the chicken fillet, you get awesome tasty cutlets that both children and adults will like. In the mushroom season, try adding forest mushrooms to the minced meat.

A beautiful garden that blooms throughout the season is unimaginable without perennials. These flowers do not require such attention as annuals, are frost-resistant, and only sometimes need a little shelter for the winter. Different types of perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article, we suggest recalling the most beautiful and unpretentious perennial flowers.

All gardeners strive to get fresh, environmentally friendly and fragrant vegetables from the garden. Relatives happily accept homemade dishes from their potatoes, tomatoes and salads. But there is a way to showcase your culinary prowess to even greater effect. To do this, it is worth trying to grow a few fragrant plants that will give your dishes new tastes and aromas. What greens in the garden can be considered the best from the point of view of a culinary specialist?

Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. Outside, the vegetable is covered with a light green peel, and in the cut it turned out to be pink flesh that looks exotic. It was decided, when cooking, to focus on the smell and taste of the vegetable, and make a traditional salad. It turned out very tasty, we didn’t catch any “nutty” notes, but it was nice to eat a light spring salad in winter.

Graceful perfection of radiant white flowers on tall pedicels and huge shiny dark leaves of eucharis give it the appearance of a classic star. In room culture, this is one of the most famous bulbs. Few plants cause so much controversy. In some, eucharis bloom and delight completely effortlessly, in others for many years they do not release more than two leaves and seem stunted. Amazon lily is very difficult to classify as unpretentious plants.

Kefir Pizza Pancakes are delicious pancakes with mushrooms, olives and mortadella that are easy to make in less than half an hour. There is not always time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving your home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Fritters like pizza are a great idea for a quick dinner or breakfast. As a filling we use sausage, cheese, olives, tomatoes, mushrooms.

Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on an urban balcony or kitchen window sill. There are advantages here compared to growing outdoors: in such conditions, your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can grow vegetables almost all year round.

We grow many vegetable and flower crops in seedlings, which allows us to get an earlier harvest. But it is very difficult to create ideal conditions: lack of sunlight for plants, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors.

Thanks to the efforts of breeders, the assortment of coniferous perennials has recently been replenished with a number of unusual varieties with yellow needles. It seems that the most original ideas that landscape designers have so far failed to bring to life were just waiting in the wings. And from all this variety of yellow-coniferous plants, you can always choose the species and varieties that are best suited for the site. We will talk about the most interesting of them in the article.

Chocolate truffles with whiskey - homemade dark chocolate truffles. In my opinion, this is one of the simplest and most delicious homemade desserts for adults, unfortunately, the younger generation can only lick their lips on the sidelines, these sweets are not for kids. Truffles are made with different fillings, stuffed with nuts, candied fruits or dried fruits. Roll in biscuit, sand or nut crumbs. You can make a whole box of assorted homemade sweets based on this recipe!

Fresh quince is tough 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. Useful substances that are stored in its composition improve digestion and metabolism. In the arsenal of every housewife there is the most delicious recipe for quince jam.

Quince jam: all the secrets of cooking

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

Techniques for preparing delicious treats:

Use only ripe and juicy fruits. They will give more juice for syrup. If the quince is dry, then add a little more water.
The middle is cleaned, and the pulp, together with the peel, is cut into slices or cubes. The crust of each fruit contains essential oils, it is they who 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 first need to pour boiling water over them.
If additional fruits are indicated in the ingredients, the cooking process must begin with the main product so that it has time to become soft.
For the preparation of quince jam, a container with thick walls is used. The fruit should always be stirred during cooking, otherwise it may burn and then the transparent and beautiful color of the syrup will not turn out.

Important! If the sweetness is being prepared for winter preservation, then it should be borne in mind that about 1 half-liter jar of jam will be obtained from 1 kg of peeled slices.

The most delicious quince jam recipe

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

Ingredients:

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

Rinse the main ingredient and remove the core. Cut into large slices - 1 cm wide.
Fill with water and put on fire. When it boils, add half the sugar and mix well. Cook for 20 minutes.
Chop the lemon into cubes, add to the fruit hot mass. Add the remaining sugar and bring back to a boil. Leave to languish for 30 minutes.
By 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 treat is sweet and sour. It can be served with tea or used to prepare various desserts.

Video with the recipe for the most delicious quince jam recipe:

Easy Syrup Recipe

To prepare a delicious delicacy of fragrant yellow fruit according to this recipe, you need to purchase only a few ingredients and allocate a little time. For jam, you can use only ripe fruits. Overripe and green will not work.

Ingredients:

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

Wash the fruits under running water, peel. Do not discard the peel.
Divide into quarters and clean out the core (do not discard).
Cut into thin (1-2 mm) slices.
Cleanings and bones pour boiling water, put on fire and cook for half an hour. The result is the base for the syrup.
After the allotted time, strain and add half the sugar to the broth.
Pour quince slices with hot fragrant syrup and cook for 15 minutes. Then let it cool down and again put it on a slow fire for a quarter of an hour.
Pour out the sugar that remains and simmer for another 15-20 minutes.

The recipe for delicious quince jam is simple and easy to prepare. Sweetness can be served to the table immediately after cooling, or you can still roll it into jars 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 the fruit from the peel and core. Cut into slices and put in a thick-walled pan.
Pour the cleanings and cut out cores with water, cook for 30 minutes. Strain. The result is a rich syrup for jam.
Pour the chopped fruits, put on fire and boil for 10 minutes. Drain the liquid, add sugar to it and bring to a boil. Add to the fruit mass and let stand for 6-8 hours.
After the time has elapsed, put the pan on the stove, add chopped nuts, vanilla and cook for 45 minutes. Stir periodically.

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

Quince mix with pumpkin and apples

Quince is called the "golden apple", as 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 cooking delicious jam:

The first step is to prepare vegetables and fruits. To do this, peel them and remove the seeds. If desired, the peel can be left on the apples and quince.
Cut into slices or small cubes (optional). The consistency will be different. In the second case, it will be almost a homogeneous mass.
Quince put in a container, pour water and boil for 20 minutes. Add apples, pumpkin and cover with sugar. Boil for 5-6 minutes in 3 doses with breaks for cooling at 5 hours.

Only in this way of cooking can you get tasty and fragrant quince jam. Fruit slices will become transparent, and the syrup will become rich red. In addition, with this technology, all useful substances and vitamins will be preserved in the jam.

The original recipe for quince and orange jam

The addition of 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 cooking delicious jam:

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

The jam for this recipe is ready. It can be served to the table after complete cooling. 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, having a slow cooker in your arsenal. Sweet preparation will turn out no less tasty and fragrant. 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 fruit, clean the plaque with a sponge and cut into small cubes.
Put in a multicooker bowl, pour water and cover with sugar. Add citric acid.
Close the lid and turn on the "Extinguishing" mode for 60 minutes. So that the jam does not burn, it is still recommended to open the slow cooker once every 15 minutes and stir with a silicone spoon.
At the end of cooking, the device will notify you with a signal that the delicacy is ready. Such a sweet and tasty preparation can be immediately laid out in small sterilized jars and closed for the winter, or you can let it cool and serve with tea.

How much can be stored

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

Conclusion

The most delicious quince jam recipe is selected individually. Someone will like a fruit and vegetable mix, and someone will be pleased with the combination with walnuts.

Quince jam: the most delicious recipe

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

Ingredients:

1.5 kg 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 does not sugar during storage).

How to cook:

We will select fruits of a rich yellow color, wipe off the fluff from them, rinse thoroughly. If the fruits are greenish, put them in advance on the windowsill. Let them ripen gradually.
Peel each fruit from the peel, cut out the dark dots. However, you can not remove the peel, then the jam will turn out more fragrant.
Then we cut each fruit in half, cut out the core with seeds. Cut the halves of the fruit into thin slices. After processing, the amount of fruit will noticeably decrease - about 900-1000 g will remain, this will need to be taken into account in further preparation in order to correctly calculate the amount of sugar.
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.
We take out the quince with a slotted spoon, put it in a colander to drain excess liquid. Can be laid out in one layer on a tray. Let the slices cool down a bit.
In the meantime, we will prepare syrup from the resulting broth, based on: for 750 ml of water - 800 g of sugar. If there is less liquid after blanching fruit slices, add boiled water to the desired volume. Add sugar and boil the syrup, stirring. It will be ready in about 10 minutes.
We check the readiness of the syrup as follows: put one drop on a cool saucer and see if it spreads or freezes. If it does not spread, the syrup is ready.
Bring the syrup to a boil, pour 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.
Then turn off the fire, set the bowl aside, covering it with a lid. Let the fruit stand like this for 4 or 5 hours, soaked in sugar syrup. You can increase the steeping time - the longer the fruits stand in the syrup, the softer they will turn out. And with less time, the fruits will become dense, elastic, like candied fruits.
Then again put the jam on the stove, add 400 g of sugar and cook, stirring, for 7-8 minutes.
Set aside for the same amount of time as the first time. This process can be repeated, but for the third time we will already boil the fruit in syrup for 10-12 minutes.
5 minutes before readiness, add a quarter teaspoon of citric acid.
In the meantime, sterilize jars and lids. You can simply scald with boiling water. If we are going to eat 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. Turn over, wrap, and after complete cooling, put away for storage in the cellar or pantry.

If you want to surprise guests and family with the most delicious quince jam recipe, diversifying it with other fruits or nuts, then I'm all for it. And I will tell you some more surprisingly easy-to-cook recipes. Take note of them. Perhaps, based on them, you will come up with something of your own, unique.

Jam "Amber"

Let's try to cook tender quince jam with sour lemon. Despite the fact that quince itself is sour, the dessert will turn out to be quite sweet. Lemon will give our delicacy refreshing citrus notes, besides, there will be no 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 weld:

Rinse the fruits with hot water, wipe thoroughly. The skin may not be peeled. Cut each fruit in half, cut out the core with seeds. Cut the halves into thin slices or cubes - as you like.
We put the fruit in a bowl, add sugar, and let everything stand for several hours so that the quince starts the juice. If there is not enough juice, you can add a little water (about one glass).
Then put the basin on the fire and cook, stirring constantly, for 5 minutes. Remove from stove and leave to cool completely.
We repeat this procedure two more times. But before the third time, add lemon sliced \u200b\u200band cubes (washed, along with zest) to the jam. At the very end of cooking, add vanilla.
Pour the hot fruit treat into sterilized jars, screw on the lids. Turn over, wrap with a blanket, leave to cool. We store in a cool place.

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

Jam "Orange Miracle"

A delicious recipe for quince jam with orange perfectly combines the taste and beneficial properties of these fruits. What a divine scent! For winter evenings - a real find, a bright taste of summer.

Ingredients:

2 kg of quince;
2 kg of sugar;
1 PC. big orange;
1 liter of water.

How to cook:

Rinse the quince, peel, cut out the core, cut into slices or cubes.
Put the peeled peel in a saucepan, fill with water and boil for 20 minutes. You can also put the core there, after removing the grains from it.
Then strain the broth through gauze, discard the cleaning. And put quince slices in a clean broth, cook for 10 minutes.
Now we will pour this broth again into a separate bowl, add sugar there, bring to a boil. Pour the boiled pieces of quince with the resulting syrup, leave everything to infuse for 12 hours.
Then we put it on the stove. While it is heating, we wash the orange, cut it into small cubes with the peel and put it on the quince. Boil everything at low heat for about 30-40 minutes, stirring constantly.

Pour the finished jam into jars, roll up, leave to cool upside down, covered 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 peeled walnuts.

How to cook:

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

Delicious video recipe

Jam "Delicious"

You will get a breathtakingly delicious delicacy if you make quince jam not only with walnuts, but also with lemon. You will not often try such an exquisite delicacy anywhere else, but now it is quite accessible to you.

Ingredients:

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

How to weld:

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

For a pronounced flavor, you can boil the washed peel in a small amount of water and add to the fruit and nut mixture at the last boil. The third time, cook for about 10 minutes.

Quince jam in a slow cooker

I really like to cook in a slow cooker, it often helps me out when I need to cook a lot of things, but there is not enough space on the stove. Jam in a slow cooker is always excellent.

Ingredients:

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

How to cook:

We will process the fruits according to the already familiar algorithm: wash, peel, cut in half, remove seeds with a core. Cut into thin slices.
Place in a stainless steel bowl and sprinkle with sugar. Cover with a lid, leave for 2-3 days to infuse. We mix every day.
Then pour the fruit mass into a slow cooker, add water.
Set the program "Extinguishing" for 40 minutes. Cook with the lid open, stir from time to time. Then take out the bowl and leave to cool.
Now we return the bowl of jam to the slow cooker and cook with the lid open for another 30 minutes, stirring occasionally. We leave again. You can repeat the boiling again, but for 15 minutes. The longer you cook the fruit treat, the thicker it will turn out.
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 such a kaleidoscope of the most delicious quince jam recipes. I hope you will like them, and you will remember the warm summer more than once with a cup of hot tea with fragrant jam. Enjoy your meal!

Here is a quince native to Turkey, it seems. Large, yellow and dryish. Quince, in principle, does not contain much juice, but this one brought is even drier than the seasonal one. How to deal with this, I will write below)
Let's figure out how to cook quince jam with slices. My ivy.

Now about cleaning quince. This is entirely up to you, depending on which slices you want to get in the finished jam. If you want wedges that hold their shape and a separately clear syrup, then I recommend not peeling. Especially if the skin is thin.
First we need to prepare the quince for making jam. The preparation process includes: 1) blanching slices. After blanching, quince absorbs the syrup better and more evenly, releases juice better, and the time for making jam can be reduced. 2) Backfilling with sugar at night so that the juice stands out.
Let's start with blanching, which is best done gradually, 2-3 quince at a time, so as not to darken.
Cut the quince into slices (no need to grind, a thickness of 5-7 mm is quite normal). Do not discard the core with bones.

Boil 1 liter of water (no more) and throw quince slices into it over high heat. Attention! No need to cook for a long time, as it boils, wait 2 minutes and take it out with a slotted spoon.

Immediately take the dishes in which you will cook the jam. Put the pieces in there.
Save the water after blanching!

Sprinkle quince jam with sugar and a pinch of citric acid, the recipe of which I offer you. It is not necessary to fill in all the granulated sugar at once, it is enough to use about half a glass for each portion of the prepared slices.
So we repeat with all the quince. I had 5 pieces, I did it in 3 stages. Cover and leave overnight.

Remember, I asked you not to throw out the core of the quince? Put it in the refrigerator, it will come in handy tomorrow. In addition, quince pits are a folk remedy used for coughs.

So, the next morning we start cooking jam. The jam will be cooked in 3 stages, which are very simple each on its own, just stretched out in time. But the jam turns out right, with a clear syrup and tender soaked slices. As I expected, the quince gave me little juice (less than a glass), so I decided to additionally boil the syrup.

In the water that remained after blanching the slices (did you save it?), Throw the cores of quince. Bring to a boil and cook for 10 minutes.

Then strain, pour off as much water as you want to add syrup (I poured half a glass and then regretted it, I needed more, 200-250 ml). Add from the amount of sugar that you measured out for jam, as much as you took syrup and put on fire

Boil to dissolve sugar.

And pour the resulting syrup into the quince. We proceed to the 1st stage of cooking jam: put the quince on a small fire.

The photo shows how much juice came out with the syrup. We need a small fire at the first stage of cooking because the quince heats up slowly, releasing juice, and the jam does not burn.

Bring to a boil and add the remaining sugar. I repeat, in total I use 850 g per 1 kg of quince, of which it took about 1.5 cups for filling and half a cup for syrup, and we fall asleep the rest.

And we stir.

Bring to a boil and cook for 10 minutes. Quince during cooking practically does not form foam, but if it appears, remove it carefully with a spatula. Actually here it is clear that a little more syrup is better.

The 1st stage is over, cover the quince with a newspaper or clean paper so that the steam is absorbed and set to cool. I left until the evening.

Lovers of fresh quince can be counted on the fingers, because the taste of this fruit is tart, and it is very hard, the fruit is also not easy to process. But quince jam, like a piece of the sun, locked in a jar, is considered a real oriental delicacy that brings great benefits to the body.

Useful properties of quince jam

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

That is why lovers of traditional medicine very often use it for medicinal purposes:

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

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

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

Quince jam - recipe with photo

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

Only in this case, the “unit” created by nature is designed to rid a person of his waste products, toxins and toxins, and at the same time to establish intestinal motility. Jam from yellow fruits can deliver hormones of pleasure and happiness to people.

Time for preparing: 12 hours 0 minutes

Quantity: 2 servings

Ingredients

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

Cooking instructions

The most delicious quince jam

There are several techniques for making quince jam, most of them involve alternating the processes of cooking and cooling and take quite a lot of time. The version of a tasty and fragrant delicacy that we have proposed is prepared relatively quickly, while turning out to be just as fragrant and healthy.

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

For cooking jam, it is preferable to use an enameled bowl, a saucepan with a thick bottom or a basin (if a double / triple serving is taken). Please note that quince fruits are dense and heavy for 1 kg there will be only 2 pieces.

Cooking steps the most delicious and fragrant quince jam:

Like any other fruit, before cooking, thoroughly wash the quince fruits and wipe them.
We cut the fruit into quarters, remove the core and bones. Get ready that some force will be required for this process, since the quince is hard to cut.
Cut each quarter into thin strips or small cubes.
We shift the pieces of quince into a deep saucepan, fill with water so that the fruits are covered. Bring the contents of the pan to a boil, then reduce the intensity of the fire, continue to cook for another quarter of an hour. Until the fruits are soft.
After turning off the fire, with the help of a slotted spoon, we take out the quince pieces. We do not drain the water in which they are boiled.
We rinse the bowl in which the jam will be cooked directly. Pour sugar into it, fill it with quince broth left after the previous step, at the rate of 0.2 liters per 1 kg of sugar. If desired, you can make a tasty and healthy drink from the remaining liquid by sweetening it and boiling it.
A bowl of sugar, filled with quince broth, put on fire and make syrup. After dissolving the sugar, continue to boil for about a quarter of an hour. The finished syrup will not foam, it will become transparent, and if you drop a little on a clean plate, it will not spread.
Continuing to boil the syrup, add boiled quince to it, stir thoroughly and leave to boil. Remove the foam formed in the process (there should be a lot of it), otherwise you can not count on long-term storage of the finished jam.
By the end of cooking, quince jam will turn amber in color, its readiness is checked, just like with syrup.
Turn off the stove and immediately pour into sterile, completely dry jars from the inside.

This recipe will turn into a favorite for you, thanks to its sweetness, aroma and sourness presented by lemon. Prepare in advance for its preparation a set of ingredients:

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

We make delicious jam with nuts in the following steps:

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

How to cook quince jam with lemon?

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

For 1 kg of quince you will need:

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

Cooking steps quince jam with lemon:

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

Quince jam recipe

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

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

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

Cooking clear quince jam slices

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

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

How to cook quince jam in a slow cooker?

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

Cooking steps quince jam in a slow cooker:

As in previous recipes, mine and cut the quince into slices, after removing the core.
We spread the slices of the fruit in a container of a suitable size in layers, each sprinkling with sugar. We leave to release the juice for a couple of days. In the morning and evening, do not forget to shake the contents of the pan. This will allow the sugar to evenly distribute.
Put the mass that has let the juice into the bowl of the multicooker, cook the jam with the lid open in the “Extinguishing” mode for half an hour.
After complete cooling, restart the "Quenching" for a quarter of an hour. Repeat the procedure several times until the syrup is ready. Arrange the jam in sterile jars.

Simple and quick quince jam - the recipe couldn't be easier

We offer you a recipe for a unique jam that combines two of the most useful autumn gifts of nature. An additional advantage is that the cooking process will take quite a bit of time, because the jam is cooked in one go.

Required Ingredients:

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

Cooking steps the fastest and easiest recipe for quince jam:

We wash the peeled pumpkin and cut it into slices, we do the same with quince, in which we first remove the seed box.
Mix both main ingredients and sprinkle them with sugar. We give a few hours to brew and let the juice.
We put the sweet quince-pumpkin mass on the fire and bring to a boil, then reduce the flame by half, and boil for another 30 minutes.
Pour the boiling jam into sterile jars and roll up. Or, already chilled jam can be closed with plastic lids and stored in the refrigerator.