How to cook quince jam: 7 delicious recipes

Quince is considered an Asian congener of pear and apple, but the fruit is not particularly useful if consumed raw. For this reason, many housewives prefer to cook jam or jam based on peeled fruits. For the preparation of delicacies, only sugar syrup, water and the fruits themselves are required. As a result of heat treatment, the pieces become soft and pliable. The finished product is often used as an independent snack and added to desserts. Of the positive characteristics of quince, one can distinguish an increase in the immune system, the fight against limb anemia, and antipyretic properties.

Features of cooking quince jam

1. For the preparation of delicacies, exclusively ripe 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 picked a slightly green fruit, leave them in the sun for 1-2 days to ripen.
2. During the heat treatment, quince keeps its shape well. For this reason, it is necessary to cut the fruit with beautiful "orange" slices or cubes. Before sending the fruit to the pan, remove the core and the stalk. The peel is removed at will, but it is she who makes the delicacy fragrant.
3. Like any other jam, quince composition is prepared in several stages. To begin with, the fruits are boiled in ordinary water, then a syrup is prepared on the basis of this liquid. Next, the fruit is again sent to the sweet filler and is cooked. The classic version is considered the longest, but it is he who is the base.
4. Before you start preparing quince, pick up a thick-bottomed pan (a cauldron will do). Such a move will prevent the burning of fruits and sugar. If the sand burns, it spoils the taste and aroma of the finished dish.
5. In order to avoid jamming during long-term storage, pour citric acid at the end of cooking the treats. Do not overdo it with the amount, because the delicacy even without this component turns out to be quite acidic.

Quince jam: a classic of the genre

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

1. Rinse the fruits with water, rub them with a foam sponge. Chop into equal sections, cut out the core, and if desired remove the peel. Grind quince with slices or strips of the same size. After preparation, you will get about 850 gr. fruit.
2. Send the fruits to the pan, fill with filtered water and place on the stove. Cook a third of the hour at medium power, the fruits should partially soften. Remove quince, leave it on a sieve or colander to drain excess fluid.
3. Leave the water to be boiled in for syrup. Pour sugar, set the burner to the minimum mark, 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 time, pour cooled quince slices into the pan, increase the power of the plate to the middle, wait for the first bubbles to appear. As soon as this happens, note the time, you need to languish the fruits of 7 minutes.
5. Next, turn off the heat, cover the dishes with a lid, leave warm for 5 hours. Over the specified period of time, quince will be saturated with sugar, will become moderately sweet. Now again jam the jam for 7 minutes, optionally pour another 100 g. sugar, turn off the stove, wait 4-5 hours again.
6. At the end of cooking, send the pan with the delicacy to a slow fire, simmer for half an hour, stirring constantly. Sterilize containers and lids, pour the finished product into the jars, 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 a container 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 fruits in a bowl so that 1/3 of the total volume remains free. In case you can’t find a large dish, cut the ingredients 2 times and take a smaller container.
3. Set the microwave to maximum power, turn on the timer for a quarter of an hour. Send the fruit pan inside, bake the allotted time.
4. After the expiration date, remove the dishes, sprinkle the contents with sugar, again send to languish. 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 into the total mass.
5. Sterilize lids and spinning cans, dry the container. Pour the finished treat, cork. Turn over the twist, allow to cool, send to the cold for storage.

Quince jam with ginger

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

1. Grate lemon zest. Wash the ginger root, chop it very finely. Rinse the quince, remove the peel (you can not do this if the surface is not damaged). Remove the stalk and core from the fruit.
2. Cut quince into slices or cubes, send to a pan with a thick bottom and walls. Pour water into the tank, cook at low power for a quarter of an hour. Next, add granulated sugar, add grated lemon peel and ginger root.
3. Knead the product until smooth, cook for 25-30 minutes, do not allow the mixture to burn to the walls of the dishes. During this time, boil and dry the container for a spin (sterilization process).
4. At the end of jam cooking, pour in the lemon juice, wait 3-5 minutes, turn off the burner. Pour the delicacy into warm jars, cork, turn upside down. Wrap with a thick plaid or sweatshirt, allow to 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 fruits under the tap, rub with a foam sponge, peel the quince from seeds, stalks, peel. Grind the fruits in cubes, straws or slices, send to the cauldron.
2. Pour in filtered water, pour in sugar, send to medium heat, wait for bubbles to appear. After that, simmer the contents for a quarter of an hour.
3. Next, turn off the burner, cover the dishes with a lid, leave to brew for 7 hours. Start preparing the orange: rinse it, chop it into cubes without removing the zest.
4. Grind citrus in a blender, meat grinder or combine, add to quince. Put the container with jam on the stove, cook for 45 minutes. Do sterilization of containers and lids.
5. When the treat is ready, pour it into clean containers, roll it up. Turn down the neck, wash with a winter blanket. Leave overnight, transfer jam to the cellar in the morning.

Walnut Quince Jam

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

1. Rinse the quince and prepare it (cleaning, drying, cutting). Chopped fruit pour 250 ml. water, blanch for a quarter of an hour. Do not throw away the peel, you will need it.
2. In a separate pan, mix 200 ml. water and 500 gr. granulated sugar. Send the container to the syrup cooking plate, wait for the crystals to dissolve.
3. Pour the hot quince syrup, mix and leave for 5 hours.To prevent insects from getting inside, cover the treat with a lid or gauze.
4. At the end of the allotted time, pour in the remaining sugar, put the pot with the contents on the stove. Tomite at an average mark of 15-20 minutes.
5. The peel that remains from peeling the fruit is poured into 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 seeds, and add the pulp and peel to the jam. Grind the walnut in a coffee grinder (fry it in a pan so that the treat is not moldy).
7. Now put the jam on the fire again, cook for 7 minutes. Disinfect containers in advance in which the mixture will be twisted. Pour hot jam on them, cork, turn over.

Quince jam with apples

• apple - 550 gr.
• granulated sugar - 1.1 kg.
• quince - 1.3 kg.
• citric acid - ¼ teaspoon

1. Rinse the fruits, remove the core from them, remove the peel, exclude the stalks. Chop into pieces, send to the pan, sprinkle with granulated 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 mix the contents. Turn off the hotplate, cool the mixture and repeat the boiling procedure again. After the second cooling, add citric acid, again bring the mass to the appearance of the first bubbles and simmer for 5 minutes.
3. Wash and sanitize jars, dry them. Pour jam into containers, clog, wrap with 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.
• almonds - 130 gr.

1. Prepare the almonds in advance. Sauté the nuts in a dry, hot skillet, chop them into pieces, or leave them whole. Rinse, peel quince, chop into slices.
2. Pour the running water into a thick-bottomed pan, bring the liquid to a boil, send the quince slices inside. Cook the mixture for 7 minutes, then leave the fruits on a colander or strainer.
3. Start preparing syrup from filtered water and sugar. After cooking, cool it, fill with quince mixture. Soak the fruit in sugar for 4-5 hours, during this period they will be saturated and will become sweet and sour.
4. When the jam is infused, repeat the manipulations. 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. Engage in sterilization of containers and lids, dry the container, pour the finished composition on it. Roll, turn upside down, cool at natural (room) temperature. Take in the cold, start tasting after 5 days.

Consider recipes for quince jam with walnuts or roasted almonds. Cook a treat with apple, orange, lemon, ginger. Try to make quince jam in the microwave, do not break the step-by-step instructions. Add granulated sugar to your personal taste preference.

Video: quince vitamin jam