Quince jam is famous for its fragrant smell and golden-orange color. This dessert includes beneficial minerals and antioxidants. Among them are potassium, magnesium, iron, phosphorus and zinc.

Quince is a diuretic and will help in the fight against swelling. Freshly made quince jam is not only an antibacterial agent, but also an excellent cough medicine.

How to properly process quince fruits:

1. Always peel quince before cooking.
2. When processing the fruit, remove all seeds and hard parts.
3. Cut the fruits into small pieces. Thus, the jam will get a richer taste.
4. Even though quince is not a very sweet fruit, do not put a lot of sugar in the jam, otherwise it will quickly become sugary.

Classic quince jam

In winter, quince jam is a source of nutrients. This dish is combined with any pastries, be it pies or pancakes.

Cooking time - 4.5 hours.

Ingredients:

• 1 kg of quince fruits;
• 300 gr. water;
• 550 gr. Sahara.

Cooking:

1. Quince prepare for cooking.
2. Cut the fruit into small pieces and place them in a large bowl. Top with sugar and water. Cover and leave to infuse for 3 hours.
3. Then, when the quince gives juice, transfer it to a saucepan with a dense bottom and cook over medium heat for 15 minutes.
4. Pour the finished jam into glass jars and roll up.

Quince jam with walnuts

Many people are afraid to include nuts in their diet because of their high energy content. It's in vain. By not eating nuts, “losing weight” deprive the body of polyunsaturated fats that provide nutrition to cells.

Cooking time - 5 hours.

Ingredients:

• 200 gr. peeled walnuts;
• 1 kg of quince;
• 600 gr. Sahara;
• 370 gr. water.

Cooking:

1. Put the nuts on a large plate and pierce in the microwave.
2. Process the quince and cut into small slices.
3. Place the fruit in the iron bowl. Add water and nuts. Top with sugar.
4. After 3.5 hours, cook the jam over low heat until tender. Do not forget to stir the mass.

Quince jam without sugar

This recipe is suitable for those who suffer from obesity, pancreatitis or type 1 or 2 diabetes. Instead of sugar, this dietary jam includes a sweetener. We recommend using stevia. It is safe as it is extracted from natural ingredients.

Cooking time - 3 hours.

Ingredients:

• 500 gr. quince;
• 3 stevia tablets;
• 150 gr. water.

Cooking:

1. Wash and clean the quince. Chop it into neat little pieces.
2. Crush the stevia and dissolve in water.
3. Put the fruits in a saucepan and pour over the stevia syrup. Mix thoroughly. Cover everything with a lid and leave for 2 hours.
4. Next, put the pan on medium heat and cook for about 20 minutes. Bon appetit!

Quince jam with honey

Quince and honey are products that go well together. They harmonize, creating a unique taste. Honey should be added to jam after cooking. Too hot temperatures can destroy the fragile vitamin composition of the product.

Cooking time - 3 hours.

Ingredients:

• 2 kg of quince;
• 350 gr. honey;
• 600 gr. Sahara;
• 600 gr. water.

Cooking:

1. Peel the quince and cut into beautiful slices.
2. Mix sugar with water in a small saucepan and boil concentrated syrup.
3. Pour this mixture over fruit and leave to infuse for about 2 hours.
4. Then pour the mass into an aluminum pan and cook the jam over low heat for about 20 minutes.
5. Cool the jam and pour it with honey. Mix well until smooth. Bon appetit!

Quince jam in a slow cooker

Jam in a slow cooker is no worse than cooked on the stove. This method of cooking takes little time and will allow the hostess to give herself precious minutes of attention.

Cooking time - 1 hour.

Ingredients:

• 600 gr. quince;
• 1 glass of water;
• 300 gr. Sahara.

Cooking:

1. Wash the quince and remove the skin from it.
2. Finely chop the fruits and place in a slow cooker. Sprinkle sugar on top and fill with water.
3. Activate the “Cooking” mode and cook at medium intensity for about half an hour.
4. Arrange the finished jam in dessert bowls and serve with tea.

Bon appetit!

Quince is an Asian relative of the apple and pear. Fresh is not used in nutrition due to the negative effect on the gastrointestinal tract. Despite this, quince jam turns out to be tasty and healthy. The presence of a large number of vitamins that are not destroyed during prolonged heat treatment can strengthen the immune system, prevent the development of anemia.

In addition, jam reduces high temperature, thereby making the product an indispensable assistant in the treatment of acute respiratory viral infections and acute respiratory infections.

How to cook quince jam? This question is asked by many housewives, knowing all the benefits of fruit delicacy. Let's look into this issue.

Classic jam recipe

There are several options for the traditional preparation of quince jam. In order for the dessert to turn out tasty and fragrant, it is necessary to choose the right fruit itself. The fruits must be ripe, but not overripe. If the fruit is a little green, then the quince should be put on the windowsill for a couple of days.

In slices

The first method assumes that the quince will not change shape, but at the same time turn out to be soft and tender. Let's analyze this, perhaps, the most delicious recipe for quince jam.

Products:

• main fruit - 3 kg;
• filtered liquid - 2.3 l;
• granulated sugar - 3 kg;
• citric acid - 4 g.

1. Pour water into a large saucepan, add granulated sugar. Put on the stove and cook after boiling until thickened. Moreover, the heating of the plate should be slow and it is required to stir the composition regularly. Thus boil the syrup. Checking its readiness is easy, just put a few drops on a clean saucer. If the product does not spread over the surface, then the syrup is completely ready.
2. Rinse the quince well, cut out the seed box, peel and cut into slices (cubes). Place pieces of fruit in boiling syrup, cook at medium heat for 5 minutes, turn off the stove.
3. Cover, wait for the pan and contents to cool completely. Bring back to a boil, add citric acid, cook for 2-3 minutes and pack in sterile, clean containers. Close tightly, turn over and cool under a blanket (spread). After a day, put in the cellar or refrigerator.

Under candied fruit

The number of ingredients is taken in the same way as in the first option. Slices in jam will be firmer and resemble candied fruits.

1. The first step is to prepare sugar syrup, as mentioned above.
2. Thoroughly wash the quince, cut into 2 parts and remove the seed box. You don't need to peel off the skin. Cut into thin slices. Put them in an enamel bowl, fill with water and put on the stove. Cook until the slices become transparent.
3. Using a slotted spoon, carefully remove the fruit from the container, put it on a food spread in a thin layer. Yes, they will cool faster.
4. And then determine in boiling syrup and continue to cook for 5 minutes. Turn off the stove, cool to room temperature and add citric acid. Boil, pack quince jam in slices in sterile jars. Close, and after cooling, put in the cellar.

Quince and raspberry jam

The second name of the Japanese quince is chaenomeles. Fruits contain many useful substances, vitamins and minerals. But despite all the positive qualities, the product is forbidden to be used in the diet of people with gastrointestinal diseases, constipation, pleurisy. Japanese quince jam according to the recipe below, it turns out very tasty and healthy. It will help to remove the first signs of a cold.

Products:

• raspberries - 1.5 kg;
• chaenomeles fruits - 1.5 kg;
• granulated sugar - 1.5 kg.

1. Rinse the quince, cut into 2 parts and cut out the seed box. The seeds are not edible because they contain toxic compounds. Cut off the skin with a thin layer, chop into thin slices.
2. Grind raspberries to a puree state through a sieve with medium-sized cells. Put the finished mass in a saucepan, cook after boiling for 10 minutes. Pour granulated sugar in small portions and quince. Stir gently, continue cooking for 20 minutes.
3. Wash the jars with soap and dry in the oven. Arrange in clean sterile jars, cover with a dry towel and leave on the kitchen table until completely cooled. Seal tightly and place in the refrigerator.

With lemon

Quince jam with lemon and nuts is a real dessert, which is not a shame to put on the table for unexpected guests and even for a holiday. The delicacy will surprise all people, as well as protect the body during epidemics and strengthen the immune system.

Products:

• quince - 1.2 kg;
• filtered liquid - 500 ml;
• granulated sugar - 800 g;
• lemon - 1 fruit;
• walnuts - 200 g;
• vanilla on the tip of a knife.

Works according to the following scheme:

1. Rinse the fruit, remove the skin with a thin layer (do not throw away) and the seed box. Cut into slices. Put in a capacious saucepan, pour in 1 glass of water and cook for a quarter of an hour. Strain.
2. Add 200 ml of liquid to the saucepan, add granulated sugar (500 g). Cook until thickened with regular stirring. Pour boiled fruit with hot syrup, cover and leave for 4 hours.
3. After the time has elapsed, pour the rest of the granulated sugar, set the container with the contents and heat at an average temperature for 15 minutes.
4. Put the peel in a saucepan, pour 100 ml of filtered liquid, cook until softened, filter and add the decoction to the quince, add vanilla. To stir thoroughly.
5. Peel nuts from partitions, chop with a knife or food processor. Put them in a dry frying pan and heat them until a pleasant smell is formed. The main thing is not to overcook. Rinse the lemon, chop into slices, remove the seeds. Place the prepared ingredients in the jam.
6. Stir, bring to a boil and cook for 5 minutes. Packed in sterile jars, after sterilizing them. Close tightly, cool and clean in the cellar, a cold room.

Dessert with quince and apple

The combination of apples and quince gives the finished product an unusual flavor and aroma. Quince jam, the recipe for which is described below, is thick and viscous.

Products:

• quince - 2.5 kg;
• apples - 1.5 kg;
• granulated sugar - 2.5 kg;
• citric acid - 6 g.

We do this:

1. Rinse purchased fruits, peel and seed box. Chop into slices or wedges. Lay out in layers, sprinkling each with sugar. Cover and leave for 6-8 hours, on the kitchen table.
2. After the time has elapsed, place on the stove, boil and cook for 5 minutes. Close, leave for 5 hours. Repeat the procedure twice. Pour in citric acid, mix, bring to a boil again.
3. Prepare jars: wash with soap and dry in the oven. Pack in sterile containers. Close, cool and store in the cellar.

Delight with ginger

The jam is fragrant, with a pleasant aftertaste. The combination of ingredients allows you to strengthen the immune system and remove the infection in the body at the initial stage of development. Let's figure out how to cook this quince jam.

Products:

• quince - 1.5 kg;
• granulated sugar - 1.5 kg;
• filtered water - 550 ml;
• ginger root - 25 g;
• lemon peel - 20 g;
• lemon juice - 20 ml.

Operating procedure:

1. Rinse the fruit well, remove the skin and seed box with a thin layer. Chop into slices or cubes. Put in an enamel pan, fill with clean liquid. Put on the stove, bring to a boil, and then reduce the temperature to a minimum and evaporate the water for a quarter of an hour.
2. After the time has passed, add granulated sugar, chopped lemon zest, finely chopped ginger root. Boil, cook for 40 minutes. Pour in the lemon juice and continue cooking for another 5 minutes.
3. Divide into clean sterile containers, close and invert. Wrap with a warm blanket for 8-11 hours. Store in the cellar.

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:

1. The high content of pectin will help to improve the functioning of the digestive tract, strengthen the liver.
2. Fiber will ensure the normalization of metabolism.
3. In addition, quince is rich in natural sugar - fructose and glucose, vitamins B, C and P, salts, organic acids and trace elements.
4. The tannins contained in the fruits have hemostatic and anti-inflammatory properties.
5. Quince jam has diuretic properties, it is recommended to use it for cystitis.
6. It will help to cope with such an unpleasant phenomenon as toxicosis;
7. 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.
8. 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.

Your mark:

Cooking time: 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:

1. Like any other fruit, before cooking, thoroughly wash the quince fruits and wipe them.
2. 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.
3. Cut each quarter into thin strips or small cubes.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. By the end of cooking, quince jam will turn amber in color, its readiness is checked, just like with syrup.
10. 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:

1. Mix water with sugar and prepare syrup;
2. After it boils, add quince slices, boil for about 5 minutes, then remove from heat and leave for 12 hours.
3. We put the jam on the second cooking run. The sequence is the same: 5 minutes of cooking - 12 hours of rest.
4. We remove the zest from the lemon. We cut the citrus itself into thin slices, be sure to free it from the bones.
5. Peeled nuts are dried in a pan, crushed not very finely.
6. 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:

1. Thoroughly wash each quince fruit under hot water, wipe dry with a clean towel.
2. 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.
3. 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.
4. 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.
5. 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.
6. Before the last boil, put lemon crushed on a blender into the jam.
7. 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 fruit.

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

1. 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.
2. We shift the chopped quince into a convenient pan, fill it with water, so that the fruits are completely covered.
3. 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.
4. We mix quince broth with sugar, which we introduce gradually, stirring.
5. 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:

1. As in previous recipes, mine and cut the quince into slices, after removing the core.
2. 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.
3. 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.
4. 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:

1. We wash the peeled pumpkin and cut it into slices, we do the same with quince, in which we first remove the seed box.
2. Mix both main ingredients and sprinkle them with sugar. We give a few hours to brew and let the juice.
3. 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.
4. 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.

To get the perfect transparent, amber and unusually fragrant quince jam, remember a few rules:

1. If quince slices are sprinkled with sugar and left overnight, it will release the juice more strongly, and the jam itself will end up much tastier.
2. It is better to choose a thick-walled stainless steel or enameled bowl, basin for cooking.
3. When cooking in a slow cooker, to get a more liquid jam, use the “Stew” and “Cooking” modes, and if you prefer jam jams, cook on “Baking”. True, in the latter case, so that the syrup does not burn and does not take on the bottom with a crust, you often have to stir.
4. If you want quince jam to be stored longer, add fresh lemon or citric acid to it, they will act as a preservative.
5. Ready-made quince jam is an excellent filling for sweet pastries, an addition to tea, or a topping for pancakes and fritters.

We are waiting for your comments and ratings - this is very important for us!

Quince is a juicy and very tasty fruit, which has a unique vitamin and mineral composition. Quince jam, prepared by a caring mother for the winter, will help cure a cold, improve digestion and strengthen the immune system.

In Russia, this fruit is not very popular, because it has a fairly high cost. But if you want to please your family with a very tasty and healthy jam, then we will teach you how to cook it!

How to cook quince jam? Choosing and preparing fruits step by step

If you want to make delicious jam from this fruit at home, then start with the rules for choosing and preparing quince:

• fruits should be fresh with a sweet aroma;
• buy only those fruits whose skin is colored orange-yellow;
• the fruit may be green, but the main thing is to avoid fruits on the skin of which there are tears, black spots and other marks;
• put the unripe quince so that the sun's rays fall on it, and after 2-3 days you can use the fruits for jam;
• if the fruits smell rotten or have no smell, then you have either a bad fruit or one that was treated with chemicals. Natural quince has a simply breathtaking sweet aroma;
• Be sure to remove the middle, but the skin should be left, because it will give the jam aroma and nutrients.

Advice! Store fruits in a cool place in an open container, because quince simply does not tolerate high humidity.

Classic recipe

The most delicious jam you can cook according to this recipe! For cooking, use the following ingredients:

• 1 kg of quince and the same amount of sugar;
• 1-2 glasses of water;
• ½ teaspoon citric acid, which can be replaced with 2-3 tsp. lemon juice.

Rinse and cut the fruits well, transfer to a saucepan, cover with water. Before cooking, add half the citric acid or juice to the fruit to prevent sugaring of the finished quince jam. Boil this mixture for 7-10 minutes, then gently pull the fruit out of the liquid using a slotted spoon.

Now prepare the syrup:

• in a pot of water in which fruits were boiled, add 1 kg of sugar;
• stir the liquid well until the sugar crystals dissolve;
• if sugar dissolves poorly, then you can add another 100-200 ml of warm water;
• boil the syrup, and then check its readiness by dropping a drop on a saucer. If the drop holds its shape, then the syrup is ready!

Quickly transfer the fruit slices to the hot syrup, cook them over low heat for 5 minutes, constantly stirring the quince jam. Remove the mixture from the heat, cover it with a towel and leave in a warm place. The future jam should be boiled after 12 hours, and then after another 6 hours, adding the rest of the juice or citric acid to the delicacy.

Important! Remember that quince is a sweet fruit, so the jam will burn. If you want to make a delicious jam without the smell of burnt sugar, then take dishes with a thick bottom and stir the sweet mixture often.

Step-by-step recipe for fragrant jam with cinnamon

This jam can drive you crazy with its delicate aroma and exquisite taste, so now we will learn how to cook it. Another plus of the recipe is that you will spend no more than 1 hour preparing delicious and healthy jam. Of course, it cannot be rolled into jars, but in summer, sweet jam is eaten almost instantly!

Prepare the following foods:

• 1 kg of ripe quince;
• 700-800 g of sugar;
• 50 ml freshly squeezed juice;
• ½ teaspoon cinnamon.

Wash the quince, cut into neat cubes, and then cook over low heat for 15 minutes. After 15 minutes, add all the remaining ingredients to the mixture, and then stir the jam until the sugar is completely dissolved. Boil quince jam for another 30 minutes, then transfer it to jars with tight-fitting lids. This jam sours fairly quickly, so try to eat the treat within 1-2 weeks!

Advice! At the end of cooking, you can add walnuts or pine nuts, almonds to the finished jam. Lemon zest will complement the taste of the dish very well, which must be soaked in water for 24 hours and then boiled, otherwise the zest will be bitter.

Jam for colds and bad mood with ginger

Quince and ginger are a very good combination, so your children will eat this jam with pleasure. Let's look at the list of ingredients:

• 1 kg of quince;
• 50-70 g grated ginger root;
• 800 g of sugar;
• 200 g of water.

Heat water and add sugar to it, then boil the syrup until the sugar is completely dissolved in the liquid. Quince, previously cut into cubes, put in syrup, send grated ginger there. Bring the quince jam to a boil, then reduce the gas and simmer the mixture over a fire for 1 hour.

The preparation of this dish will take you no more than 2 hours of time, but you will be able to complement desserts and drinks with this amazing jam during 3-4 winter months!

Quince and pumpkin jam

There is never too much delicious jam, so be sure to prepare 2-3 jars of pumpkin and quince jam. The recipe is very simple, for it you need to purchase the following products:

• 500 g quince;
• 1 kg of pumpkin, peeled and seeds;
• 500 g sugar.

Cut the quince and pumpkin into slices or cubes, transfer them to a metal bowl with a thick bottom, and then sprinkle with sugar, mix gently, put in a warm place for 3-4 hours, covered with gauze. After the specified time, proceed as follows:

• put the pot with raw materials on the fire, bring the juice to a boil;
• reduce the heat, cook the jam for 45 minutes, remembering to stir;
• pour into jars or eat after cooling!

Advice! In boiling jam, you can add 20 g of grated ginger, 100 g of lemon zest, 100-150 g of chopped nuts.

We have chosen the simplest recipes for preparing an incredibly tasty and fragrant quince delicacy. Therefore, cook and experiment, and serve the finished jam with pancakes, pancakes, ice cream or tea with white bread!

Quince jam will keep the taste of this fruit for the whole winter. Many housewives do not do home preservation, because they unfairly consider this process to be long and tedious. In fact, to make delicious jam, only the simplest ingredients are needed, the main of which will be quince. It is worth choosing it depending on how it will be prepared. If it must remain in pieces in jam, firm varieties will do. From soft fruits, you can cook jam with the addition of various ingredients.

Quince jam has an unusual taste with a slight sourness, and fresh fruit may seem too tart.

The easiest recipe for quince jam

One of the most delicious recipes for quince jam is to cook it in slices in sugar syrup. For him, you need quince and sugar in a 1: 1 ratio. You can add more or less sugar - with an increase in its concentration, the jam will not only be sweeter, but also thicker:

This recipe will keep the taste and texture of quince slices through the winter. Jam should be rolled into pre-prepared sterile jars. You can store them at room temperature, in a place where the sun's rays do not fall. Open jars are covered with plastic lids and placed in the refrigerator.

quince jam

There are several ways to cook quince jam. The recipe for slices retains all the taste and texture of fruit, but there is also an option to cook jam. In this case, quince is pureed, and it is convenient to add the finished dessert to winter pastries as a filling. For 1 kg of quince, they usually take 1 kg of sugar and a couple of glasses of water:

There is another option for making quince jam, which some housewives consider simpler. At the first stage, the quince pulp is not cut into slices, but rubbed on a grater. This puree should be simply poured with water and boiled over low heat. About 10 minutes after the start of the boil, sugar is added to the pan and the jam continues to cook. This method will be convenient if you cook a small amount of jam. Grinding a few kilograms of quince on a grater can drag on for a whole day.

During the preparation of quince jam, you can adjust its color. If you use only the main ingredients, it will turn out to be a rich red hue, and when citric acid is added, the pulp of the fruit will remain yellow.

Quince-lemon jam with nuts

Traditional recipes can be supplemented with unusual ingredients. Quince jam with lemon is an original combination of flavors that complement each other. For 3 kg of quince, you need to take the same amount of sugar, as well as 1 lemon, a glass of chopped walnuts and 7 glasses of water:

Many housewives add the seeds of this fruit to quince jam. When peeling fruits, they are preserved, and then added to the boiling mass already at the last stages of preparation.

Video recipe for quince marmalade

Step-by-step quince jam recipes with pictures can be found in large numbers. By itself, this fruit has a tart taste, so it is not eaten fresh. It makes delicious preservation: preserves, jam, marmalade. It is also baked in the oven with honey and cinnamon and even added to meat dishes. Quince jam has a rich taste and aroma. It is not sugary-sweet, with a slight sourness. It can be served with toast or pancakes, as well as added to winter pies and cakes.